Fish Pakora
Crispy deep-fried fish fritters coated in a spiced gram flour batter, perfect as a crunchy tea-time snack or starter.
Ingredients
For Fish Marinade:
- cod fillets cut into bite-size pieces
- 2 tbsp garlic paste
- 2 tbsp chilli paste
- 2 tbsp tandoori masala
- 1 tbsp chilli powder
- 1 tbsp kashmiri chilli powder
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 tsp turmeric powder
- Juice of 1 lemon
- 3 tbsp oil
- salt to taste
For Batter:
- 1 1/2 cups chickpea flour
- 1 cups rice flour
- 2 tbsp dried fenugreek leaves
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 1 tsp ajwain seeds
- salt to taste
- water as needed
Instructions
Marinate the fish:
- Cut fish into bite-sized pieces.
- Mix oil with garlic paste, chilli paste, tandoori masala, chilli powder, Kashmiri chilli, cumin, coriander, turmeric, lemon juice, and salt.
- Coat the fish well and marinate for 30 minutes.
Prepare the batter:
- In a bowl mix chickpea flour, rice flour, dried fenugreek, cumin powder, turmeric powder, ajwain seeds, and salt.
- Add water gradually and mix to form a thick batter.
Heat oil:
- Heat oil in a deep pan on medium-high heat.
Fry the pakora:
- Dip marinated fish pieces into the batter and carefully drop into hot oil.
- Fry for about 3 minutes on each side until golden and crispy.
Serve:
- Remove and drain on paper towel.
- Serve hot with lemon wedges and your favourite dip.
Notes
Pro Tips:
✔ Use firm fish like cod for best texture.
✔ Batter should be thick to coat fish properly.
✔ Fry in batches to maintain oil temperature.
✔ Add a pinch of baking soda for extra crispiness.
✔ Serve immediately for best crunch.
✔ Batter should be thick to coat fish properly.
✔ Fry in batches to maintain oil temperature.
✔ Add a pinch of baking soda for extra crispiness.
✔ Serve immediately for best crunch.
