Mackerel Pakora
Dive into the bold and irresistible flavors of **Mackerel Pakora**, a crispy, golden appetizer that marries the rich, savory taste of mackerel with aromatic Indian spices. Tender chunks of fresh mackerel are coated in a spiced chickpea and rice flour batter, infused with zesty lemon juice, ginger-garlic paste, vibrant red chili powder, and garam masala. The addition of chopped coriander leaves adds a refreshing herbal note, while deep-frying ensures a perfectly crunchy exterior that contrasts beautifully with the fish's succulent interior. Ready in just 35 minutes, this gluten-free snack is perfect for entertaining or elevating any meal with a taste of authentic Indian street food. Serve these delicious mackerel fritters with a side of tangy tamarind sauce or refreshing mint chutney for a crowd-pleasing dish that packs a flavor punch! **Keywords**: Mackerel Pakora, Indian appetizers, crispy fried fish, gluten-free snacks, mackerel recipes.
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Recipe Information
Ingredients
- 2 pieces (approximately 200g each) Mackerel fillets
- 1 cup Chickpea flour (Besan)
- 2 tablespoons Rice flour
- 1 teaspoon Ginger-garlic paste
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Cumin seeds
- 1 teaspoon Salt
- 2 tablespoons Chopped coriander leaves
- 1 tablespoon Lemon juice
- 0.5 cup Water
- 2 cups (for deep frying) Vegetable oil
Instructions
Rinse and pat dry the mackerel fillets. Cut them into medium-sized chunks (about 2 inches each).
In a large mixing bowl, combine chickpea flour, rice flour, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin seeds, and salt.
Add lemon juice and water gradually into the bowl, whisking to form a smooth, thick batter. The consistency should be thick enough to coat the back of a spoon.
Fold in the chopped coriander leaves into the batter.
Add the mackerel pieces into the batter, ensuring each piece is well-coated.
Heat the vegetable oil in a deep frying pan over medium heat. To test if the oil is ready, drop a small portion of batter into the oil; if it sizzles and rises to the surface, the oil is ready.
Carefully slide a few coated mackerel pieces into the hot oil. Do not overcrowd the pan.
Fry the pakoras, turning occasionally, until they are golden brown and crispy on all sides, about 4-6 minutes.
Using a slotted spoon, remove the pakoras from the oil and drain on paper towels to remove excess oil.
Serve the mackerel pakoras hot with your choice of chutney or sauce, such as mint chutney or tamarind sauce.
Nutrition Facts
Calories |
1261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.6 g | 156% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 67.1 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 590 mg | 26% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 3.4 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 10.6 mcg | 53% | |
| Calcium | 40 mg | 3% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 702 mg | 15% | |
*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.
