Description
A nostalgic and crispy bite of home, this Fish Pakora recipe features tender fish marinated in zesty spices, coated in a chickpea flour batter, and fried to golden perfection. It’s a cherished dish in Pakistani and Indian cuisine, perfect as an appetizer or snack.
Ingredients
- 500g boneless white fish fillets, cut into chunks
- 1 tbsp lemon juice
- 1 ½ tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- ½ tsp black pepper
- 1 tbsp ginger garlic paste
- ¾ tsp salt, or to taste
- 1 green chili, finely chopped
- 2 tbsp fresh cilantro, chopped
- ¾ cup gram flour (besan)
- 2 tbsp rice flour
- Water as needed (about ¼ cup)
- Oil for deep frying
Instructions
- Pat fish fillets dry and cut into 1-2 inch chunks.
- In a bowl, combine fish, lemon juice, red chili powder, turmeric, cumin, coriander, garam masala, black pepper, salt, and ginger garlic paste. Toss to coat. Stir in green chili and cilantro. Marinate for at least 30 minutes.
- Add gram flour and rice flour to the marinated fish. Gradually add water, mixing until fish is coated in a thick, sticky batter.
- Heat oil in a deep pan over medium heat. Test oil with a drop of batter. Carefully add fish pieces, one by one, without overcrowding. Fry for 4-5 minutes per batch until golden and crispy.
- Remove fish pakora with a slotted spoon and drain on paper towels. Serve hot and fresh.
Notes
- Customize with crushed pomegranate seeds for tang or curry leaves for aroma.
- Use firm white fish like cod, tilapia, or haddock.
- Marinate longer for deeper flavors.
- Adjust batter consistency with water or more besan if needed.
- Fry on medium heat to prevent burning and excess oil absorption.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Appetizer / Snack
- Method: Deep Frying
- Cuisine: Pakistani, Indian
Nutrition
- Serving Size: 1 serving (approximate)
- Calories: 290
- Sugar: 1g
- Sodium: 450mg
- Fat: 16g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
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