Fish Pakora
Indian restaurant style crispy fish pakora recipe made with codfish, gram flour, corn starch, chilli powder, garam masala, and aromatic Indian spices. Delicious Indian starter snack that you can make at home in 30 minutes.
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Servings: 4 -5
Calories: 137kcal
Ingredients
Fish and Marinade
- 400 gram Codfish fillet Or haddock, pollack,salmon ( About 14oz )
- 1 tsp Garlic paste Or finely grated
- ½ tsp Ginger paste Or finely grated
- 1 tsp Chilli powder
- ½ tsp Turmeric
- 1 tsp Garam masala
- 2 tsp Lime juice Or lemon juice
- 1 tsp Salt
- Oil for frying Sunflower, canola, vegetable or neutral flavour oil
Batter
- 6 tbsp Gram flour Chickpea flour, Besan or Chana dal powder
- 3 tbsp Corn starch/flour Or potato starh or rice flour
- 1 Egg white whisked
- 2-3 tbsp Water
Garnish
- Coriander
- Lime/lemon wedges
Instructions
- Cut the fish fillets into small bite-size pieces. Add garlic paste, ginger paste, chilli powder, turmeric, garam masala, lime juice and salt. Mix it well and marinade for 10 minutes.
- Then add the egg white, gram flour, corn starch, and water. Combine everything well until the batter forms into thick paste.
- Fill the heavy bottom pot with oil to 3-4 inches. Heat the oil over medium-high heat about 350°F ( 170° C ).
- Scoop each fish pieces with a spoon and slide it gently into the hot oil. Deep fry for 3-4 minutes or until crispy golden brown.
- Remove from oil and place it over the paper towel. Transfer to serving plate and garnish with corianer and lemon wedges. Serve with your favourite dipping sauce.
Notes
- Fish - Use any white fish fillets of your choice. Salmon, haddock, pollack, or basa are great for making pakora fish.
- Water - Do not add all the water at one time. Add gradually until it forms a thick paste. You might not need all of it. Or you can add more water if the paste is too dry. The batter consistency should be thick and sticky.
- Deep frying Tips - Do not overcrowd the oil as the oil temperature can drop if it is overcrowded. And make sure to fry over medium-high heat oil. If you do not have a food thermometer, test with a small piece of batter or wooden spatula. If it is sizzling continuously, it's ready to fry.
- What to serve with fish pakora? Serve with yogurt mint sauce, mint chutney, pakora sauce, sweet chilli sauce, or choice of dipping sauce.
- How to fix it if the batter is watery? Add more gram flour until it forms to your desired consistency.
- Can freeze it? Fish Pakoras taste best when freshly fried but you can keep them in the fridge or freezer if you have any leftovers. Simply reheat in the pre-heated air-fryer or oven until piping hot and crispy. Fish pakora calories is approximately 137 kcal per serving as an appetizer and the nutritional facts can be varied depending on the different products used.
Nutrition
Calories: 137kcal | Carbohydrates: 8g | Protein: 21g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 43mg | Sodium: 664mg | Potassium: 545mg | Fiber: 2g | Sugar: 1g | Vitamin A: 194IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg
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