Standard Recipe Card – Dish 1

Name of Dish: Lahori Fish Portion Nos: 2

Portion Size: 150 gms
Cooking Method Frying
Used:
Equipment Used: Skewers, Pan, bowl

Documentation: ☐ Photos ☐ Recipe Card with food preparation list ☒ Workflow schedule ☐ Other
Ingredients Weight kg/l/unit
Fish fillet boneless, 250 gm
For batter:
Coriander seeds 20 gm
shahi jeera 5 gm
Carom seeds 5 gm
Ginger-garlic paste 30 gm
Salt to taste 7 gm
Black salt 3 gm
Egg 40 gm
Lemon 20 ml
Gram flour 40 gm
Chat masala 2gm

Cookery Method/Cooking Steps:

Pat the fish fillets dry with a paper towel.
In a big bowl, mix together all the batter ingredients with a whisk. Make a smooth, thick batter with water.
To the bowl add the fish and coat it well with the batter. Keep aside for 15 minutes. Don't leave the fish for too long
or it will get way too soft.

Heat oil for deep frying in a big pot. On medium heat, drop the fish fingers in batches. Don't overcrowd. Flip over so
that they are equally golden on both sides. When they are half-way cooked and the coating has stuck to the fish,
remove to a paper towel.

Let cool for 15-20 mins while you fry the remaining batch.

Then re-fry the fish fillets for extra crispiness till they are cooked through and are golden brown.

Sprinkle chaat masala as soon as they are out and enjoy them with your favourite chutney.