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.
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.
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:
If you have any leftovers (which is rare because they are so delicious!), here's how to store them properly:
To maintain the crispiness of the pakoras, it's best to reheat them in the oven:
Avoid using the microwave, as it can make the pakoras soggy.
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.
Cut the fish fillets into bite-sized pieces. Pat them dry with paper towels to remove excess moisture.
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.
In another bowl, combine gram flour, rice flour, cornstarch, baking powder, ground cumin, ground coriander, and black pepper.
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.
Pour oil into a deep frying pan or pot, about 3-4 inches deep. Heat the oil to 180°C (350°F).
Dip each marinated fish piece into the batter, ensuring it is well-coated.
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.
Use a slotted spoon to remove the pakoras from the oil and place them on a paper towel-lined plate to drain excess oil.
Sprinkle chaat masala over the hot pakoras and garnish with fresh coriander and lemon wedges.
Serve immediately with green chutney or your favorite dipping sauce.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
