Name: Crispy Fish Pakora (Fish Fritters) Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Indian
Ingredients: 500 g boneless white fish, cut into bite-sized cubes; ¾ tsp salt; ½ tsp minced ginger; ½ tsp minced garlic; 1 tbsp lemon juice; ⅓ cup gram flour (besan); 2 tbsp rice flour; 2 green chilies, sliced; 3-4 tbsp fresh coriander, chopped; Water, as required; ½ tsp salt; ¾ tsp red chili powder; 1 tsp crushed dried chilies; ½ tsp carom seeds (ajwain); ¼ tsp turmeric powder; 1½ tsp crushed cumin seeds; 1½ tsp crushed coriander seeds; Chaat masala, to taste; Lemon wedges; Tamarind chutney (optional)

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Introduction

Crispy Fish Pakora is a popular Indian snack featuring tender fish cubes coated in a flavorful, crunchy batter. These fish fritters are perfect for a quick appetizer or a tasty snack with tea. Their spicy, aromatic coating makes them irresistibly delicious.

A dark bowl holds many golden-orange fried fritters layered on crumpled newspaper, each piece crispy with small green herb bits visible. Thin purple onion rings are scattered both on top and around the fritters, adding color contrast. Lemon wedges with pale yellow flesh sit on the side inside the bowl and nearby. Below the bowl, two small white bowls contain thick dipping sauces, one red and one dark brown. The scene is set on a white marbled surface with scattered onion rings, lemon slices, and mustard seeds. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 g boneless white fish, cut into bite-sized cubes
¾ tsp salt
½ tsp ginger, minced
½ tsp garlic, minced
1 tbsp lemon juice
⅓ cup gram flour (besan)
2 tbsp rice flour
2 green chilies, sliced
3–4 tbsp fresh coriander, chopped
Water, as required
½ tsp salt
¾ tsp red chili powder
1 tsp crushed chilies
½ tsp carom seeds (ajwain)
¼ tsp turmeric powder
1½ tsp cumin seeds, crushed
1½ tsp coriander seeds, crushed
Chaat masala, for sprinkling
Lemon wedges, to serve

Instructions

Step 1: In a bowl, mix the fish with ¾ tsp salt, minced ginger, minced garlic, and lemon juice. Set aside for 10 to 15 minutes to marinate.
Step 2: In another bowl, whisk together gram flour, rice flour, sliced green chilies, chopped coriander, and all the dry spices: ½ tsp salt, red chili powder, crushed chilies, carom seeds, turmeric powder, crushed cumin seeds, and crushed coriander seeds.
Step 3: Add water gradually to the flour mixture to form a thick batter. It should not be runny, as the fish already has moisture.
Step 4: Add the marinated fish cubes to the batter and mix well, ensuring each piece is coated evenly. Adjust consistency if needed to get a medium-thick batter.
Step 5: Heat oil in a deep pot to 175-180 °C (350-360 °F). Fry the fish pakoras in batches over medium heat until cooked through, about 2-3 minutes. Then increase the heat briefly and fry for another minute to crisp them up.
Step 6: Remove the pakoras onto a wire rack to drain excess oil. Sprinkle with chaat masala while hot and serve immediately with lemon wedges and tamarind chutney.

Tips & Variations

Use fresh fish for best flavor and texture; firm white fish like cod or tilapia works well.
If you prefer less heat, reduce the green chilies and red chili powder.
For extra crunch, add a tablespoon of cornflour to the batter.
Serve with your favorite chutneys or yogurt dip for added zest.

Storage

Store leftover pakoras in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven or air fryer to restore crispiness rather than using a microwave, which can make them soggy.

How to Serve

The image shows a close-up of crispy golden-brown fritters piled together, each with a rough, crunchy texture and a few green herb pieces visible inside. On top of the fritters, there are thin rings of purple and white onion scattered around, adding purple highlights. A bright yellow lemon wedge sits near the edge, adding a pop of color. Small green herb leaves are sprinkled across the fritters. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fish with bones for pakoras?

It’s best to use boneless fish to avoid any choking hazards and for an easier eating experience.

What oil is best for frying pakoras?

Use a neutral high-smoke point oil like vegetable, canola, or peanut oil for deep frying to achieve crispy results without flavor interference.