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Restaurant Style Tawa Fish Recipe

A blast of heat in a griddle pan (tawa) and a basting of mustard oil does wonders for plain fish fillets. Give this Restaurant Style Tawa Fish Recipe a try, it’s cheaper to make at home and tastes so much better!
Course Main Course
Cuisine Pakistani
Keyword copycat recipes, fish, fried fish, restaurant style, spicy, tawa fish
Prep Time 10 minutes
Cook Time 20 minutes
Marination Time 6 hours
Total Time 6 hours 30 minutes
Servings 6
Author Bushra Waheed
Cost 750 PR


  • Flar Iron Pan (Tawa)
  • Mixing Bowl
  • Large Spatula


  • 1-1/2 kg Fish Fillets
  • 4 tbsp Lime Juice (Khatti)
  • 2 tbsp Lemon Juice (limo)
  • 1 tbsp ginger paste (adrak paste)
  • 2 tbsp garlic paste (lehsan paste)
  • 2 tbsp crushed red chili (Kutti Lal Mirch)
  • 1 tbsp coriander powder (sukha Dhainya)
  • 1 tbsp cumin seeds (crushed zeera)
  • 1 tbsp all spice powder ( garam masala)
  • 1/2 teaspoon turmeric powder (optional)
  • 1/2 teaspoon carom seeds ( ajwain)
  • salt to taste
  • 2 tbsp plain flour
  • 1 tbsp rice flour
  • 1 tbsp water
  • oil for shallow frying
  • chaat masala for sprinkling

For Garnishing:

  • Lemon Slices


  • Cut off the fish head off directly behind the gills, if desired.
  • Now rinse he fish of, inside and out, in cool water then cut fish into halves, lengthwise.
  • Pat fillets dry with a paper towel.
  • Sprinkle lime juice and lemon juice over the fish.
  • Put salt and ginger-garlic paste on the fish.
  • In a small bowl, mix together the rice flour, plain flour, red chili, coriander powder, cumin powder, all spice powder, turmeric powder, carom seeds (ajwain) with 1 tablespoon water and make a smooth paste.
  • Dab this paste onto fish and refrigerate for 6 hours or preferably overnight. Remove from the fridge and strain excess water.
  • Heat a large griddle (tawa) or cast-iron pan over high heat.
  • Remove from the fridge and strain excess water.
  • Heat a large griddle over medium heat.
  • When the pan is hot, add the mustard oil ( you can use any cooking oil).
  • Put the fish on the griddle, skin side down (if applicable), laying them down away from your body.
  • If fish fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
  • Lower heat to medium and let sizzle until fish is crispy, golden and caramelized around edges, about 5-7 minutes.
  • Carefully flip fillets and add some mustard oil to the griddle.
  • Tilt the griddle slightly to let the mustard oil pool at one end.
  • Use a spoon to baste the fish with the mustard oil.
  • Continue basting until golden all over and cooked through, 2-3 minutes more, depending on the thickness of your fish.
  • Take it out in a serving platter when crispy and golden brown from outside and cooked from inside.
  • Sprinkle chaat masala and lemon juice over it.
  • Garnish with Lemon slices.
  • Your Restaurant Style Tawa Fish is ready to eat. ENJOY!!


Serve hot with naan, Laccha onion, apricot chutney and lemon wedges to add more taste.