Crispy Fish Pakora Recipe
Fish Pakora Recipe is a fantastic way to enjoy a crispy, flavorful snack that’s perfect for any occasion. These golden bites are a popular street food in northern India, loved for their crunchy texture and spicy kick. Whether you're hosting a casual get-together or just craving a tasty treat, fish pakoras are sure to impress.
History
Fish Pakoras, like many pakoras, have their origins in the Indian subcontinent, where they are a popular street food. Particularly favored during the monsoon season, these pakoras are often enjoyed with a steaming cup of chai, making for a comforting and warming snack on rainy days. The use of gram flour in the batter not only makes the pakoras gluten-free but also imparts a unique nutty flavor that pairs beautifully with the spices and fish.
Serving Suggestions
Fish Pakoras are best enjoyed fresh out of the fryer, while they're still hot and crispy. Here are some ideas to elevate your serving game:
- Chutneys: Serve with a variety of chutneys, such as tangy tamarind, mint-coriander, or a spicy tomato chutney.
- Salad: Pair with a refreshing salad of sliced onions, tomatoes, and cucumbers, lightly seasoned with lemon juice and chaat masala.
- Sides: Consider serving alongside other Indian snacks like samosas or onion bhajis for a diverse and exciting spread.
- Drinks: Complement the pakoras with a hot cup of masala chai or a cool glass of mango lassi.
Storing Instructions
If you have any leftovers (which is rare because they are so delicious!), here's how to store them properly:
- Refrigeration: Place the pakoras in an airtight container and store them in the refrigerator for up to two days.
- Freezing: For longer storage, arrange the pakoras in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be kept frozen for up to one month.
Reheating Instructions
To maintain the crispiness of the pakoras, it's best to reheat them in the oven:
- Preheat your oven to 180°C (350°F).
- Arrange the pakoras on a baking sheet in a single layer.
- Reheat for about 10-12 minutes, or until they're heated through and crispy.
Avoid using the microwave, as it can make the pakoras soggy.
Conclusion
We hope you enjoy making and savoring these scrumptious Fish Pakoras! They are perfect for sharing with friends and family, and they are sure to be a hit at any gathering. We would love to hear how your pakoras turned out! Share your thoughts in the comments below, and don’t forget to subscribe to our newsletter for more delicious recipes and culinary tips.
How to Make Fish Pakora Recipe
- 500 g boneless white fish fillets (e.g., cod, basa, pollock)
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp turmeric powder
- 1 tsp Kashmiri chilli powder
- 1 tsp garam masala
- 1 tsp carom seeds (ajwain)
- 2 tbsp lemon juice
- Salt to taste
- 100 g gram flour (besan)
- 50 g rice flour
- 50 g cornstarch
- 1 tsp baking powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp black pepper
- Water (as needed)
- Oil (for deep frying)
- Chaat masala
- Fresh coriander (chopped)
- Lemon wedges
- Prepare Fish
Cut the fish fillets into bite-sized pieces. Pat them dry with paper towels to remove excess moisture.
- Marinate
In a large bowl, combine ginger paste, garlic paste, turmeric powder, Kashmiri chilli powder, garam masala, carom seeds, lemon juice, and salt. Add the fish pieces and mix well to coat. Let it marinate for at least 30 minutes in the refrigerator.
- Mix Dry Ingredients
In another bowl, combine gram flour, rice flour, cornstarch, baking powder, ground cumin, ground coriander, and black pepper.
- Add Water
Gradually add water to the dry ingredients, mixing until you get a thick, smooth batter. The consistency should be thick enough to coat the fish pieces without dripping too much.
- Heat Oil
Pour oil into a deep frying pan or pot, about 3-4 inches deep. Heat the oil to 180°C (350°F).
- Coat Fish
Dip each marinated fish piece into the batter, ensuring it is well-coated.
- Fry
Carefully drop the coated fish pieces into the hot oil. Fry in batches to avoid overcrowding. Fry each batch for about 3-4 minutes, turning occasionally, until golden brown and crispy.
- Drain
Use a slotted spoon to remove the pakoras from the oil and place them on a paper towel-lined plate to drain excess oil.
- Garnish
Sprinkle chaat masala over the hot pakoras and garnish with fresh coriander and lemon wedges.
- Enjoy
Serve immediately with green chutney or your favorite dipping sauce.
Servings 4
- Amount Per Serving
- Calories 250kcal
- Calories from Fat 90kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 1g5%
- Cholesterol 40mg14%
- Sodium 200mg9%
- Potassium 300mg9%
- Total Carbohydrate 20g7%
- Dietary Fiber 2g8%
- Sugars 1g
- Protein 20g40%
- Vitamin A 200 IU
- Vitamin C 5 mg
- Calcium 40 mg
- Iron 2 mg
- Vitamin E 1 IU
- Vitamin K 5 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Ensure the fish is patted dry before marinating to help the spices adhere better.
- Adjust the spice levels to your taste by increasing or decreasing the amount of chilli powder.
- The batter should be thick enough to coat the fish but not too runny, as this will prevent it from sticking properly.
- Fry the pakoras in batches to maintain the oil temperature and ensure even cooking.
- Use a slotted spoon to remove the pakoras from the oil to drain excess oil efficiently.
- Serve the pakoras immediately for the best texture and flavor.
Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.
