Fish Pakora with Mint Chutney

Instructions

1. 1

   Marinate the Fish

   • Pat the fish pieces completely dry with a paper towel. This is crucial for the marinade and batter to stick.
   • In a medium bowl, combine the fish pieces, ginger-garlic paste, 1 tablespoon of lemon juice, and 0.5 teaspoon of salt. Gently toss to coat evenly.
   • Set aside to marinate for at least 15 minutes at room temperature.
2. 2

   Prepare the Batter

   • In a large mixing bowl, whisk together the besan, rice flour, ajwain, red chili powder, turmeric powder, garam masala, hing, and the remaining 0.75 teaspoon of salt.
   • Gradually pour in the water while whisking continuously to create a thick, smooth, lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
   • Stir in the remaining 1 tablespoon of lemon juice. Let the batter rest for 5-10 minutes.
3. 3

   Heat the Oil

   • Pour the vegetable oil into a heavy-bottomed kadai or deep pan and heat over medium-high heat.
   • The ideal temperature is 180°C (350°F). To test without a thermometer, drop a small bit of batter into the oil. If it sizzles and rises to the surface quickly without browning too fast, the oil is ready.
4. 4

   Fry the Pakoras

   • Dip each marinated fish piece into the batter, ensuring it is fully and evenly coated. Let any excess batter drip off.
   • Carefully slide the battered fish pieces into the hot oil, one by one. Do not overcrowd the pan; fry in batches of 5-6 pieces.
   • Fry for 4-5 minutes, turning occasionally, until the pakoras are a deep golden brown, crispy, and the fish is cooked through.
   • Using a slotted spoon, remove the pakoras from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
5. 5

   Garnish and Serve

   • While the pakoras are still hot, sprinkle them generously with chaat masala.
   • Serve immediately with mint-coriander chutney, tamarind chutney, or lemon wedges for the best taste and texture.