Crispy Fish Pakora (Fish Fritters) Recipe
Crispy Fish Pakora is a delightful Indian snack featuring bite-sized pieces of white fish coated in a flavorful spiced gram flour and rice flour batter, then deep-fried to a golden, crunchy perfection. Perfect as an appetizer or teatime treat, these fish fritters are seasoned with a blend of aromatic spices and served with tangy chaat masala and lemon wedges for an irresistible taste experience.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings (about 20 pakoras) 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Indian
Ingredients
Scale
Fish Marinade
- 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
Batter and Seasonings
- 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
For Serving
- Chaat masala, to taste
- Lemon wedges
- Tamarind chutney (optional)
Instructions
- Marinate the Fish: In a mixing bowl, combine the bite-sized fish cubes with ¾ tsp salt, minced ginger, minced garlic, and lemon juice. Mix gently to coat the fish evenly and set aside to marinate for 10 to 15 minutes. This step helps infuse the fish with flavor and tenderize it.
- Prepare the Batter: In another bowl, whisk together gram flour, rice flour, sliced green chilies, chopped fresh coriander, ½ tsp salt, red chili powder, crushed dried chilies, carom seeds, turmeric powder, crushed cumin seeds, and crushed coriander seeds. Add water gradually to form a thick, medium consistency batter that is not runny, taking into account some moisture will come from the marinated fish.
- Combine Fish and Batter: Add the marinated fish pieces into the prepared batter, mixing gently but thoroughly to ensure each piece is well-coated with the spiced batter. Adjust the batter consistency if needed by adding a little more water, aiming for a thick batter that sticks well to the fish.
- Heat the Oil: Pour enough oil into a deep pot or pan to allow deep frying and heat it to 175-180°C (350-360°F) over medium heat. Proper oil temperature is crucial for cooking the fish through without absorbing excess oil.
- Fry the Fish Pakoras: Carefully drop coated fish pieces into the hot oil in small batches, being careful not to overcrowd the pan. Fry the pakoras until they are cooked through, which will take only a couple of minutes. Then increase the heat to high for about one minute to crisp up the exterior to a beautiful golden brown color. Remove the pakoras with a slotted spoon and drain on a wire rack to maintain crispiness.
- Serve: Arrange the crispy fish pakoras on a serving plate. Sprinkle generously with chaat masala, and serve immediately with lemon wedges and tamarind chutney if desired. Enjoy this crunchy, flavorful snack hot for the best experience.
Notes
- Use firm white fish like cod, haddock, or tilapia for best results.
- Adjust the spiciness by varying the amount of green chilies and chili powders.
- Do not overly thin the batter; it should coat the fish well without dripping off.
- Maintain oil temperature to avoid greasy pakoras.
- Serve pakoras immediately for maximum crispness as they soften over time.
- Tamarind chutney or mint chutney pair excellently with fish pakoras.
Keywords: Fish Pakora, Fish Fritters, Indian Snack, Crispy Fish, Deep Fried Fish, Appetizer, Spiced Fish
