A very special Lahori style batter is prepared and cod is dunked and fried till crispy, together with some home cut fries. Recently we had a few office lunches that I attended and my coworkers were all drooling over the Fish and Chips, which got me thinking … what if they tried a Lahori style fried fish? Granted it’s still deep fried, but this batter is gluten free. The batter is studded with powdered and whole spices before frying and crispy!
The origins of the spice blend comes from Lahore in Pakistan.
Lahori Fish & Chips
Ingredients
- 2 Cod loins 4 – 5 oz each
- Salt
- 2 potatoes 12 0z or 400 gms but it really doesn’t matter as you can make as many fries as you like
- Batter
- 1 cup chickpea flour
- 1/2 cup rice flour
- Water as required
- 1 tsp Ginger powder
- 1 tsp Garlic powder
- 1 tsp red Chilli powder
- 1 tsp Coriander powder
- 1/2 tsp Turmeric
- 1/2 tsp dried Fenugreek or Kasuri Methi
- 1 tsp Cumin powder
- 1/2 tsp Ajwain seeds
- 3 tsps Coriander
- 3 tsps red Chilli flakes
- 1 tsp Cumin seeds
- Salt to taste
- Pepper to taste
Instructions
- Make sure the fish is nice and dry and sprinkle with salt to draw out all the moisture
- Cut the potatoes and keep immersed in water
- Rinse under running water to remove excess starch
- Boil for 15 – 20 mins in salted water then drain and cool
- Once dry and cool deep fry the potatoes and keep aside
- Prepare the batter by first adding water to the flours and whisking to remove all lumps
- Add all the other powdered and whole spices, salt and pepper and if it’s thick add more water
- Dip the fish in the batter and deep fry on both sides till cooked in the same oil
- Once the fish is done, fry the potatoes for the second time to get super crispy.
