Lahori Fish Fry with Lemon Rice Pilaf and Mint Chutney

Crispy fried fish marinated in a tangy spice blend, paired with aromatic lemon rice pilaf and a refreshing mint chutney.

• Prep: 30 min
• Cook: 30 min
• Total: 1 hr
• Servings: 5
• Cuisine: Pakistani
• Difficulty: Easy

Dietary

• Kosher
• Dairy-Free
• Nut-Free
• Pescatarian
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• fry
• savory
• tangy
• fresh
• classic
• sauté

Ingredients

• 2 pound cod fillet (firm white, cut into 2-inch pieces)
• 0.25 cup lemon juice
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon red chili powder
• 1.25 teaspoon cumin powder (for chutney)
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder (for rice)
• 2 teaspoon salt (for rice and for chutney)
• 0.25 cup all-purpose flour
• 0.25 cup chickpea flour
• 3 cup vegetable oil (for frying)
• 2 cup basmati rice (uncooked)
• 3.5 cup water (for rice)
• 1 tablespoon olive oil (for rice)
• 1 yellow onion (medium, finely chopped, for rice)
• 3 tablespoon lemon juice (for rice and for chutney)
• 0.25 cup fresh cilantro (chopped, for rice)
• 1 bunch fresh mint (leaves picked)
• 0.5 bunch fresh cilantro (leaves picked)
• 1 green chili (small, seeded)
• 1 piece ginger (small piece, about 1 inch, peeled)
• 2 tablespoon water (for chutney)

Instructions

1. For the Lahori Fish Fry: Pat the fish fillets dry with paper towels. In a large bowl, combine 1/4 cup lemon juice, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1 teaspoon red chili powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, and 1 teaspoon salt. Mix well to form a thick paste.
2. Add the fish pieces to the marinade and gently toss to coat. Let marinate for at least 20 minutes at room temperature, or up to 1 hour in the refrigerator.
3. In a shallow dish, combine 1/4 cup all-purpose flour and 1/4 cup chickpea flour. Lightly dust each marinated fish piece with the flour mixture, shaking off any excess.
4. Heat 3 cups vegetable oil in a large deep pot or Dutch oven to 350°F. Carefully fry the fish in batches for 3-4 minutes per side, or until golden brown and cooked through. Do not overcrowd the pot. Remove fried fish with a slotted spoon and drain on paper towels.
5. For the Lemon Rice Pilaf: Rinse 2 cups basmati rice until water runs clear. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped yellow onion and cook until softened, about 3-5 minutes.
6. Stir in 1/2 teaspoon turmeric powder and 1/2 teaspoon salt. Add the rinsed rice and 3 1/2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed and rice is tender.
7. Remove rice from heat and let stand, covered, for 5 minutes. Fluff with a fork, then gently stir in 2 tablespoons lemon juice and 1/4 cup chopped fresh cilantro.
8. For the Mint Chutney: In a small food processor or blender, combine the fresh mint leaves, fresh cilantro leaves, green chili, ginger, 1/4 teaspoon cumin powder, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 2 tablespoons water. Blend until smooth.
9. Serve the crispy Lahori Fish Fry immediately with the fragrant Lemon Rice Pilaf and fresh Mint Chutney.

Notes

For best results, do not overcrowd the frying pan, as this can lower the oil temperature and lead to soggy fish. Serve immediately after frying for maximum crispiness.

Nutrition (per serving)

• Calories: 780
• Protein: 48.7 g
• Carbohydrates: 76.5 g
• Fat: 32.1 g
• Fiber: 7.8 g
• Sodium: 1400 mg
• Saturated Fat: 5.1 g
• Sugar: 3.9 g
• Cholesterol: 105 mg