Easy Fish Pakora Recipe: A Crispy Delight

Fish Pakora is a beloved snack in South Asia, especially during Ramadan and festive occasions. This crispy, spiced fish fritter is perfect as an appetizer or tea-time treat. The key to a perfect Fish Pakora lies in selecting the right fish, marinating it with aromatic spices, and frying it to golden perfection.Bon Appétit

🧂 Ingredients

For the Fish Marinade:

• 500g boneless white fish fillets (such as cod, basa, or pollock)
• 1 teaspoon garlic paste
• ½ teaspoon ginger paste
• 1 teaspoon red chili powder
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon lemon juice
• Salt to tasteThe Spruce EatsKhin’s Kitchen+3Reddit+3The Spruce Eats+3Savory Tales+1This Muslim Girl Bakes+1

For the Coating:

• 1 cup gram flour (besan)
• 2 tablespoons rice flour
• 1 teaspoon carom seeds (ajwain)
• 1 egg white
• Fresh coriander leaves, chopped
• Water, as needed
• Oil for fryingChili to ChocYummy Tummy+2Swasthi’s Recipes+2Platini’t with Wendy+2RedditThe Spruce Eats+1Khin’s Kitchen+1

👩‍🍳 Instructions

1. Prepare the Fish:
   • Cut the fish fillets into bite-sized pieces.
   • In a bowl, combine the fish pieces with garlic paste, ginger paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt.
   • Mix well to coat the fish evenly.
   • Cover and let it marinate for at least 30 minutes.Savory Tales+5Reddit+5Khin’s Kitchen+5
2. Prepare the Coating:
   • In a separate bowl, mix together the gram flour, rice flour, carom seeds, and chopped coriander leaves.
   • Add the egg white and a little water to form a thick batter.
   • The batter should be thick enough to coat the back of a spoon.Yummy Tummy+1Monica’s Spice Diary – Indian Food Blog+1Khin’s Kitchen+1Reddit+1
3. Coat the Fish:
   • Take each marinated fish piece and dip it into the batter, ensuring it’s well-coated.
4. Fry the Pakoras:
   • Heat oil in a deep frying pan over medium heat.
   • Once the oil is hot, carefully drop the battered fish pieces into the oil.
   • Fry in batches to avoid overcrowding.
   • Fry until the pakoras are golden brown and crispy, about 3-4 minutes.
   • Remove with a slotted spoon and drain on paper towels.

🌟 Pro Tips for Perfect Fish Pakora

• Fish Selection: Opt for firm, white fish fillets like cod, basa, or pollock. These varieties hold up well during frying and absorb flavors beautifully. The Spruce Eats+1Swasthi’s Recipes+1
• Marination Time: Allow the fish to marinate for at least 30 minutes. This enhances flavor absorption and ensures tender pakoras.
• Batter Consistency: The batter should be thick enough to adhere to the fish pieces. If it’s too runny, the coating may not stick properly.
• Oil Temperature: Maintain medium heat while frying. If the oil is too hot, the pakoras may burn on the outside while remaining raw inside.
• Double Coating: For extra crunch, dip the battered fish pieces in breadcrumbs or crushed cornflakes before frying. Cook with Nabeela

🍽️ Serving Suggestions

• Dips: Serve with mint chutney, tamarind sauce, or a tangy yogurt dip.
• Sides: Pair with sliced onions, lemon wedges, and a sprinkle of chaat masala for added flavor.
• Beverages: Complement with a chilled glass of lemonade or a hot cup of masala chai.

🧾 Nutritional Information (Per Serving)

• Calories: Approximately 162 kcal
• Protein: 22g
• Carbohydrates: 11g
• Fat: 3g
• Sodium: 465mg
• Fiber: 2gYouTube+13Cook with Nabeela+13My Fancy Pantry+13