indianEasynon vegetariangluten freedairy freenut free

Fish Pakora

Name: Fish Pakora
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 16 servings
Cuisine: indian
Ingredients: 400 g fish (boneless firm fish, cut into bite-size pieces); 1 cup chickpea flour; 2 tbsp rice flour; 1 tbsp ginger-garlic paste; 2 pcs green chili (finely chopped); 1 tbsp lemon juice; 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 0.5 tsp carom seeds; 0.5 tsp salt; 2 tbsp cilantro (finely chopped); 80 ml water (to make a thick coating batter); 2 cup oil for frying (for deep frying)

RATING

4.4/5(97)

TASTE SCORE

9/10

Crisp, spiced fish fritters with a light besan coating and tender flaky center. This tea-time favorite comes together with simple pantry spices and tastes best hot with green chutney and lemon.

PREP

20m

COOK

15m

SERVES

1 PIECE

110 cal

SERVINGS

METHOD · 5 STEPS

prep · ~5 min
Prep the fish.
1.Rinse the fish and pat it completely dry.
2.Cut it into small bite-size pieces so they cook evenly.
3.Set the pieces in a mixing bowl.
TIPDry fish helps the coating stick better and fry up crisp.
mix · ~7 min
Season the fish and make the coating.
1.Add ginger-garlic paste, green chili, lemon juice, red chili powder, turmeric powder, coriander powder, cumin powder, carom seeds, salt, and cilantro to the fish.
2.Add chickpea flour and rice flour over the fish.
3.Pour in water little by little and mix until every piece is coated in a thick batter.
rest · ~10 min
Rest the coated fish for 10 minutes.
TIPA short rest lets the spices settle into the fish and keeps the coating from slipping off.
fry · ~15 min
Fry the fish pakora.
1.Heat oil in a deep kadai over medium heat until hot.
2.Drop the coated fish pieces in small batches without crowding the pan.
3.Fry until golden and crisp, turning once or twice, about 3 to 4 minutes per batch.
4.Lift them out and let excess oil drain off.
TIPKeep the heat medium so the fish cooks through before the coating gets too dark.
serve
Serve the fish pakora hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the fish very dry before seasoning, or the besan coating will slide off in the oil.
2
Keep the batter thick enough to cling to each piece; a runny batter makes flat, oily pakoras.
3
Lightly crush the carom seeds between your palms before mixing to release more aroma into the coating.
4
Fry in small batches so the oil temperature stays steady and the pakoras turn crisp instead of soggy.
5
Choose a firm boneless fish like basa, cod, tilapia, or king fish so the pieces hold their shape while frying.
6
Serve immediately after frying with lemon and chutney; fish pakora loses its best crunch as it sits.
7
To reheat leftovers, use an oven or air fryer rather than a microwave to bring back the crisp coating.