Fish Pakora
Dive into the irresistible flavors of Fish Pakora, a classic Indian appetizer that's crispy, golden, and packed with bold spices! Perfectly seasoned white fish fillets like cod or tilapia are coated in a spiced gram flour batter enriched with earthy turmeric, zesty ginger-garlic paste, and aromatic garam masala. A touch of carom seeds adds a delicate hint of nuttiness, while fresh coriander and green chili provide a burst of freshness. Fried to perfection, these bite-sized delights boast a satisfying crunch that's impossible to resist. Serve them hot with a tangy chutney or dipping sauce, and watch these flavorful fish fritters disappear in minutes. Ideal for gatherings, snack time, or a special treat, Fish Pakora is your go-to recipe for crowd-pleasing crispiness!
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Recipe Information
Ingredients
- 500 grams White fish fillets (e.g., cod, tilapia)
- 150 grams Gram flour (besan)
- 50 grams Cornflour
- 1 tablespoon Ginger-garlic paste
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 0.5 teaspoon Carom seeds (ajwain)
- 150 ml Water
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh coriander leaves, chopped
- 1 Green chili, finely chopped
- 500 ml Vegetable oil for frying
Instructions
Rinse the fish fillets under cold water and pat them dry with paper towels. Cut them into bite-sized pieces, approximately 2-inch cubes.
In a large mixing bowl, combine gram flour, cornflour, ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, salt, and carom seeds.
Gradually add water to the dry ingredients, stirring continuously to form a smooth and thick batter. Make sure the batter is neither too runny nor too thick to ensure proper coating.
Add lemon juice, chopped coriander leaves, and the finely chopped green chili to the batter, mixing well to incorporate all the flavors.
Heat vegetable oil in a deep frying pan or wok over medium heat, ensuring there is enough oil to submerge the fish pieces.
Dip each fish piece into the batter, ensuring it is well-coated, and gently drop it into the hot oil. Be cautious to not overcrowd the pan.
Fry the fish pakoras in batches until they are golden brown and crispy, approximately 3-4 minutes per batch. Use a slotted spoon to remove the cooked pakoras and transfer them to a plate lined with paper towels to drain excess oil.
Serve the fish pakoras hot with your favorite chutney or dipping sauce, and garnish with extra coriander leaves if desired.
Nutrition Facts
Calories |
5640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 519.8 g | 666% | |
| Saturated Fat | 74.3 g | 372% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 2778 mg | 121% | |
| Total Carbohydrate | 138.6 g | 50% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 16.8 g | ||
| Protein | 148.5 g | 297% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 241 mg | 19% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3183 mg | 68% | |
*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.
