So in my head Lahori fish always has a spiced chickpea batter and then. Well, and then, my brother got married. That was exciting and all, but there was this fish at his nikah (the Muslim wedding ceremony). This crunchy, spicy, punchy fish. It had all the flavors of a lahori fried fish, but the CRUNCH people, the crunch. I was so excited that I immediately went into the hosts’ kitchen in my “chamak challo” (glitter and sparkle) dressed for a wedding state and enthusiastically began complimenting a confused catering staff who told me where I could leave my plate. Leave my plate. Pffft. I had just started eating. I asked a server what it was and he said Lahori Fried Fish in a matter of fact way that suggested I was a total dummy. Clearly he had not given much thought to this crunch situation. And then there was this sauce - what’s the sauce I asked them? The server, who had now had just about enough with me told me it was tartar sauce and then disappeared before I could question him about the mayo used to make the sauce. My husband wasn’t quite so academic in his enjoyment and was slathering the tartar sauce on the fish, sprinkling with the provided chaat masala and eating on. Like a good wife (lol) I decided to follow suit. In my intensive googling since I have discovered several things. One, that back in the day you wouldn’t use “besan” or chickpea flour, but now it seems integral. Two, to add an egg or not to add an egg. My breading stayed on and crunchy, but I am not above a little breading fix if needed. Three, some recipes called for the addition of rice flour or cornstarch. Rice flour provides a sharper crunch and if I was motivated enough to grind up some rice I could have used it, but instead I went with breadcrumbs and am pleased with the outcome.
Is this as good as the Lahore Fried Fish I had that day? I don’t know, because that day was one of the happiest of my life. Memory is fickle that way, it is hard to separate fact from sentiment. Here is what I do know: this is crunchy-spicy-delicious and I’d happily eat it any day of the week. If you make this recipe do take a few seconds to rate it! I would love to see your recreations so tag me on instagram @flourandspiceblog ! Wanna make me later? Pin this photo right here!
