If you love bold, crispy, deeply spiced seafood, this Balochi Fried Fish is about to become your new favorite.
This Pakistani-style fried fish is coated in a flavorful homemade spice blend, tossed in a light triple-flour crust, and deep fried until golden and crisp on the outside while staying juicy inside.
It’s spicy.
It’s smoky.
It’s crispy perfection.
Perfect for Ramadan iftar, weekend dinners, or when you want something that feels special but is surprisingly simple to make.
What Is Balochi Fried Fish?
Balochi fried fish is inspired by the bold flavors of Balochistan cuisine, known for its robust spices and deep, earthy heat. Unlike heavy battered fish, this version uses a lightly spiced coating that crisps beautifully without overpowering the delicate flavor of the fish.
The secret?
A homemade Balochi fish masala made by roasting whole spices and grinding them into a coarse powder.
That fresh spice blend creates depth, smokiness, and authentic flavor you just can’t get from store-bought mixes.
Why This Recipe Works
• The triple flour mix (rice flour, all-purpose flour, and gram flour) creates maximum crispiness
• Ajwain adds subtle warmth and aids digestion
• The coarse roasted spice blend gives smoky depth
• A short frying time keeps the fish tender and prevents overcooking
Removing the fish onto a wire rack instead of paper towels ensures it stays crisp and doesn’t become soggy.
Best Fish to Use
Use firm white fish such as:
• Tilapia
• Cod
• Halibut
Make sure the fish is cut into roughly 1/4-inch thick pieces so it cooks quickly and evenly.
Serving Suggestions
Balochi fried fish is incredibly versatile and pairs beautifully with traditional Pakistani sides.
Serve it with fresh green chutney, sliced onions, and lime wedges for a classic presentation.
But if you want the ultimate comfort meal, pair it with daal chawal. The crispy, spicy fish alongside soft basmati rice and warm lentils creates the perfect balance of texture and flavor. The richness of the fish complements the simplicity of daal, making it a deeply satisfying combination.
It also works wonderfully with naan, roti, or wrapped inside flatbread with chutney and pickled onions.
Storage & Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, place in an air fryer at 375°F for 3–4 minutes to restore crispiness. Avoid microwaving, as it softens the crust.
Balochi Fried Fish (Crispy Pakistani Masala Fish)
6
servings20
minutes15
minutes320
kcalAuthentic Balochi fried fish coated in a flavorful homemade masala and fried until perfectly crisp.
Ingredients
2 lbs 2 white fish such as tilapia or cod
1 tbsp 1 ginger garlic paste
1 tsp 1 green chili paste
2 tbsp 2 special fish masala
2 tsp 2 ajwain
Juice of 1 lime
2 tbsp 2 paprika
2 tsp 2 cayenne
1/2 tbsp 1/2 turmeric
2 tsp 2 garam masala
1 tbsp 1 salt or to taste
1/4 cup 1/4 rice flour
1/4 cup 1/4 all-purpose flour
1/4 cup 1/4 gram flour (besan)
Splash water
Chaat masala for garnish
Fish masala for garnish
Oil for deep frying
- Special Balochi Fish Masala
2 tbsp 2 cumin
2 tbsp 2 coriander
2 tbsp 2 black peppercorns
8 8 whole dried red chilies
Directions
- To prepare the special Balochi fish masala, lightly roast cumin, coriander, black peppercorns, and whole dried red chilies in a pan over medium heat until fragrant. Remove from heat and grind into a coarse spice powder. Set aside.
- Cut the fish into 1/4-inch thick pieces and place them in a large mixing bowl. Add ginger garlic paste, green chili paste, salt, ajwain, 1 1/2 tablespoons of the prepared fish masala, cayenne, paprika, garam masala, and turmeric. Mix well to coat the fish evenly.
- Sprinkle rice flour, all-purpose flour, gram flour, and squeeze in the lime juice. Add a small splash of water and mix gently until the coating adheres evenly to the fish pieces. The batter should lightly cling without becoming too wet.
- Heat oil in a deep pan over medium-high heat. Once the oil is hot, carefully add the fish pieces in batches without overcrowding. Fry for about 4 minutes, turning as needed, until golden brown and crisp.
- Remove the fried fish onto a wire rack to prevent sogginess. While still hot, sprinkle with chaat masala and the remaining fish masala.
- Serve immediately with green chutney or alongside daal chawal for a complete meal.
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