Dairy-Free Fish Pakora
Dive into the crispy and flavorful world of Dairy-Free Fish Pakora, a delightful Indian-inspired appetizer that’s perfect for those avoiding dairy without compromising on taste. Made with tender white fish fillets coated in a spiced chickpea flour (besan) batter infused with aromatic garlic, ginger, and a medley of warm spices like garam masala and cumin, this recipe delivers bold, vibrant flavors in every bite. Freshly chopped coriander adds a pop of freshness, while a hint of baking soda ensures a light and airy crunch. Deep-fried to golden perfection, these pakoras make a sensational pairing with mint chutney or your favorite dipping sauce. With a prep time of just 20 minutes and quick frying, this dairy-free, gluten-free snack is an easy crowd-pleaser perfect for gatherings, parties, or simply indulging in a crispy treat at home!
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Recipe Information
Ingredients
- 500 grams White fish fillets (e.g., cod or tilapia)
- 150 grams Chickpea flour (besan)
- 200 ml Water
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic paste
- 1 teaspoon Ginger paste
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Cumin powder
- 1 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Baking soda
- 2 tablespoons Fresh coriander, chopped
- 700 ml Oil, for deep frying
Instructions
Begin by cutting the fish fillets into bite-sized pieces and pat them dry with paper towels.
In a large mixing bowl, combine the chickpea flour, water, lemon juice, garlic paste, ginger paste, garam masala, red chili powder, cumin powder, salt, turmeric powder, and baking soda. Mix thoroughly to form a smooth batter. The consistency should be slightly thick, similar to pancake batter.
Add the chopped coriander to the batter and mix well.
Heat oil in a deep frying pan over medium heat. Ensure the oil is hot enough by dropping a small drop of the batter into the oil. It should sizzle and rise to the surface immediately.
Dip each fish piece into the batter, ensuring it is well-coated, and gently slide it into the hot oil.
Fry the fish in batches to avoid overcrowding the pan. Cook each piece for about 4-5 minutes, turning occasionally until golden brown and crispy.
Once cooked, use a slotted spoon to remove the pakoras from the oil and place them on paper towels to drain excess oil.
Serve hot with mint chutney or your favorite dipping sauce.
Nutrition Facts
Calories |
7277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 716.1 g | 918% | |
| Saturated Fat | 100.2 g | 501% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 3389 mg | 147% | |
| Total Carbohydrate | 99.9 g | 36% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 17.1 g | ||
| Protein | 135.7 g | 271% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 230 mg | 18% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3031 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
