Boneless Fish Recipes: Lahori Fried Fish, Fish Karahi and Tikka

Boneless fish takes the hard part out of Pakistan's favourite fish dishes. Lahori fried fish without bones to pick out, a karahi that children can eat without worry, tikka that slides straight off the skewer – all of it becomes a weeknight possibility. These recipes are written for our Boneless Fish Fillet. Since the species varies with stock, cooking times are given as ranges: thinner or softer fillets will be at the shorter end, thicker or firmer ones at the longer end.

Preparing Boneless Fillets

Rinse the fillets briefly under cold water, then pat them completely dry with kitchen paper. Run a fingertip over each piece to check for any stray bone. If you have ordered whole fillets, cut them into pieces of even thickness so they cook together. Keep the fish in the fridge until you are ready to marinate, and marinate in the fridge, covered.

1. Boneless Lahori Fried Fish

The famous street-style fried fish of Lahore, with its orange-red besan batter and the unmistakable flavour of ajwain. Use whole fillets cut into palm-sized pieces.

Serves: 4  |  Marinating: 30 minutes  |  Cooking: about 15 minutes in batches

Ingredients

• About 1 kg Boneless Fish Fillet, cut into large pieces
• 2 tbsp lemon juice or white vinegar
• 1 tbsp ginger-garlic paste
• 1 cup besan (gram flour)
• 2 tbsp rice flour
• 1½ tsp red chilli powder
• 1 tsp crushed red chilli
• 1 tsp ajwain (carom seeds)
• 1 tsp crushed coriander seeds
• ½ tsp turmeric
• 1 tsp salt, or to taste
• 1 egg (optional, for a richer batter)
• A pinch of orange food colour (optional)
• Oil for deep frying
• Chaat masala, lemon wedges and sliced onions to serve

Method

1. Toss the fish with lemon juice, ginger-garlic paste and half the salt. Set aside in the fridge for 15 minutes.
2. In a bowl, mix besan, rice flour, all the spices, the remaining salt and the egg if using. Add water a little at a time to make a thick batter that coats the back of a spoon.
3. Add the fish to the batter and coat each piece well. Refrigerate for another 15 minutes.
4. Heat oil in a karahi over medium-high heat. Test with a drop of batter: it should rise and sizzle immediately.
5. Fry the fish in small batches for 4–6 minutes, turning once, until deep golden and crisp. Do not overcrowd the karahi or the oil will cool and the batter will soak up oil.
6. Drain on a rack, sprinkle with chaat masala and serve hot with mint chutney, sliced onion and lemon.

Tip: For extra crunch, fry once until just cooked, rest for two minutes, then return to hot oil for a final 30 seconds.

2. Quick Boneless Fish Karahi

A tomato-rich karahi with ginger, green chillies and black pepper. Boneless biscuits (cubes) are ideal.

Serves: 4  |  Cooking: about 30 minutes

Ingredients

• About 750 g–1 kg Boneless Fish Fillet cubes
• ½ tsp turmeric, ½ tsp red chilli powder and ½ tsp salt for coating
• 5 tbsp oil
• 1 tsp cumin seeds
• 1 tbsp ginger-garlic paste
• 5 medium tomatoes, chopped
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp crushed black pepper
• Salt to taste
• 4–5 green chillies, slit
• 2-inch piece of ginger, cut into thin julienne
• ½ tsp garam masala
• 1 tsp dried fenugreek leaves (kasuri methi)
• Fresh coriander and lemon to finish

Method

1. Coat the cubes with turmeric, chilli and salt. Heat two tablespoons of oil in a non-stick pan and sear the cubes for about a minute on each side until lightly golden. Remove and set aside.
2. Heat the remaining oil in a karahi, add cumin seeds, then ginger-garlic paste and cook for a minute.
3. Add tomatoes, red chilli, coriander powder and salt. Cover and cook for 5 minutes until the tomatoes soften, then uncover and bhuno on high heat, mashing the tomatoes, until the oil separates.
4. Add a few tablespoons of water if the masala catches, then stir in black pepper and half the green chillies and ginger.
5. Return the fish cubes to the karahi. Gently fold them through the masala – do not stir vigorously.
6. Cook on low heat for 3–5 minutes, until the fish is opaque throughout and flakes when pressed.
7. Finish with garam masala, crushed kasuri methi, the remaining green chillies and ginger, fresh coriander and a squeeze of lemon. Serve with hot naan.

Tip: Searing the cubes first helps them hold their shape in the karahi, especially if the fish in stock is on the softer side.

3. Lighter Option: Grilled Fish Tikka

Yoghurt-marinated cubes grilled until lightly charred. Use boneless biscuits or cut thicker fillets into large cubes.

Serves: 3–4  |  Marinating: 30 minutes  |  Cooking: about 10–12 minutes

Ingredients

• About 750 g Boneless Fish Fillet, in large cubes
• ½ cup thick hung yoghurt
• 1 tbsp ginger-garlic paste
• 1 tbsp lemon juice
• 1 tsp Kashmiri or mild red chilli powder
• ½ tsp turmeric
• 1 tsp roasted cumin powder
• ½ tsp garam masala
• ½ tsp ajwain
• Salt to taste
• 1 tbsp mustard or vegetable oil
• 1 onion and 1 capsicum, cut into chunks

Method

1. Mix all the marinade ingredients until smooth. Add the fish and coat gently. Refrigerate for 30 minutes.
2. If using wooden skewers, soak them in water for 20 minutes so they do not burn.
3. Thread the fish onto skewers, alternating with onion and capsicum. Leave a little space between pieces so they cook evenly.
4. Grill over hot charcoal, under an oven grill or in a hot grill pan for 8–12 minutes, turning every few minutes and brushing lightly with oil.
5. The tikka is ready when the edges are lightly charred and the centre is opaque and flakes easily. Serve with mint raita and salad.

Tip: For a smoky dhuaan flavour, place the cooked tikka in a covered pot with a small bowl holding a hot coal drizzled with a few drops of oil, and close the lid for two minutes.

More Ideas

Boneless fillets are also excellent baked with lemon, garlic and butter, steamed with ginger and green chilli, or folded into a white karahi with cream and black pepper. For fish fingers and lunchbox snacks, try our ready-cut Boneless Finger Fish and the crumb-fry recipes in our finger fish recipe guide.

Cook Tonight

With no bones to worry about, these dishes come together quickly. Order Boneless Fish Fillet as whole fillets for Lahori fried fish or as cubes for karahi and tikka, and ask which fish is in stock. Browse the full Boneless Fish range for more options.

Frequently asked questions

Why do the cooking times vary in these recipes?

The fish used for Boneless Fish Fillet varies with stock, and different fish and fillet thicknesses cook at different speeds. Cook until the centre is opaque and flakes easily.

How do I stop boneless fish breaking in karahi?

Sear the cubes briefly first, add them near the end, fold gently rather than stirring and cook on low heat for just a few minutes.

Can I bake Lahori fried fish instead of frying?

You can bake or air fry battered pieces brushed with oil, but the crust will be less crisp than deep frying. A thicker batter with rice flour helps.

Can I use frozen fillets for these recipes?

Yes. Thaw them in the fridge, then pat them very dry before marinating, because thawed fish releases extra moisture.