Lahori fish

Summer holidays spent with my cousins in Lahore were always a food adventure. This is a city that never stops eating, and one of the most authentic street meals from Lahore’s foodie hotspot is this lightly battered chickpea flour fish. The trick to a crispy coating is dipping the fish in rice water (that’s the starchy water that’s drained off after boiling rice) instead of tap water. An alternative is to mix a teaspoon of cornflour in tap water for a similar effect.