fish bajji recipe | lahori fish fry recipe | tilapia fish recipes

Fish bajji is actually Lahori fish fry recipe, but tastes similar to our bajji. Crispy outside and soft inside with mildly spiced masala – fish bajji is undoubtedly kid-friendly and also a crowd pleaser.

If you are searching some easy and tasty dish for a non-veg potluck, then this fish bajji is the best choice. This was actually introduced to me by my Bengali friend, who brought this dish named “Lahori fish fry” to a non-veg potluck. Our tamil kids ate and called it as fish bajji 😉 Nilaa and all the kids loved it. As a dutiful mom & food blogger, I got her the recipe and tried. I bet, this fish bajji will grab you more compliments 🙂 Thanks for this awesome recipe, Mrs.Shampa Bera.

If you are pregnant, then opt for salmon or tilapia fish as both comes under low-mercury content. High mercury fish are not advised during pregnancy as it might affect the developing brain of the growing fetus. You shall make the same fish bajji using salmon fish too. I have used Tilapia fish in this recipe..

fish bajji recipe – Stepwise pics follow the below printable description:

fish bajji recipe | lahori fish fry recipe | tilapia fish fry

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Serves: 30 bajjis

Ingredients

To clean:

• Fish fillets - 1 lb or ½kg
• Turmeric powder - ½ tsp

To marinate:

• Turmeric powder - ¼ tsp
• Chilli powder - ½ tsp
• Salt - ½ tsp
• Lemon - ½ tbsp juice or ¼ lemon

For batter:

• Besan flour/Kadalai maavu - ½ cup
• Rice flour/Arisi maavu - 1 tbsp
• Chilli powder - 1 tsp
• Turmeric powder - ¼ tsp
• Coriander powder - ½ tsp
• Cumin powder - ¼ tsp
• Salt - ½ tsp
• Ajwain seeds/Omam - few less than ¼ tsp
• Garlic cloves - 10
• Lemon juice - few drops
• Water - ½ cup

To deep fry

• oil - 1 cup

Instructions

1. Wash the fish fillets twice with water. Soak in turmeric powder mixed water for 5 mins. Again wash it twice with normal water. Drain out the water.
2. Cut vertically and then horizontally into pieces of desired sizes.
3. Add ¼ tsp Turmeric powder, ½ tsp Chilli powder, ½ tsp Salt , ½ tbsp lemon juice and mix well so that masala coats all pieces.
4. Let it marinate for minimum 1 hour or leave it overnight(in refrigerator). Peel 10 garlic cloves and grind coarsely in mixie or use mortar & pestle.
5. In a mixing bowl, add ½ cup besan flour, 1 tbsp Rice flour, 1 tsp Chilli powder, ¼ tsp Turmeric powder.
6. Add ½ tsp Coriander powder, ¼ tsp Cumin powder, ½ tsp Salt, few ajwain seeds and ground garlic.
7. Add few lemon drops and mix well with whisk.
8. Add ½ cup water(add 1 or 2 tsp extra if required). Mix well to form a smooth and thick batter. If it is thin, it won't coat over the fish.
9. Take each marinated fish piece and dip well in the batter. Turn over and dip the other side. Gently wipe the bottom of the fish against the bowl to get rid of dripping batter.
10. Gently, drop the fish into hot oil. Drop 5 or 6(or as much as your pan could fit) in each batch. After a minute, flip each piece to the other side.
11. Once sizzling sound reduces, take out the fish pieces draining out the oil. Drain excess oil in tissue paper.

Notes

1.You shall replace Tilapia with Salmon or any other fish fillets that are fleshy without bones.
2.Do not add more lemon juice as it might yield slight bitter taste.
3.Add more chilli powder if you need spicy fish bajjis.

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Preparation – How to make fish bajji?

1.Wash the fish fillets twice with water. Soak in turmeric powder mixed water for 5 mins. Again wash it twice with normal water. Drain out the water.2.Cut vertically and then horizontally into pieces of desired sizes. 3.Add 1/4 tsp Turmeric powder, 1/2 tsp Chilli powder, 1/2 tsp Salt , 1/2 tbsp lemon juice and mix well so that masala coats all fish pieces.

4.Let it marinate for minimum 1 hour or leave it overnight(in refrigerator). Peel 10 garlic cloves and grind coarsely in mixie or use mortar & pestle.

5.In a mixing bowl, add 1/2 cup besan flour, 1 tbsp Rice flour, 1 tsp Chilli powder, 1/4 tsp Turmeric powder.

6.Add 1/2 tsp Coriander powder, 1/4 tsp Cumin powder, 1/2 tsp Salt, few ajwain seeds and ground garlic.

7.Add few lemon drops and mix well with whisk.

8.Add 1/2 cup water(add 1 or 2 tsp extra if required). Mix well to form a smooth and thick batter. If it is thin, it won’t coat over the fish.

9.Take each marinated fish piece and dip well in the batter. Turn over and dip the other side. Gently wipe the bottom of the fish against the bowl to get rid of dripping batter.

10.Gently, drop the fish into hot oil. Drop 5 or 6(or as much as your pan could fit) in each batch. After a minute, flip each piece to the other side.

11.Once sizzling sound reduces, take out the fish pieces draining out the oil. Drain excess oil in tissue paper.

Yummy fish bajji is ready.. One is not enough for sure..

Tips/Tricks in making fish bajji:

• You shall replace Tilapia with Salmon or any other fish fillets that are fleshy without bones.
• Do not add more lemon juice as it might yield slight bitter taste.
• Add more chilli powder if you need spicy fish bajjis.