Paleo Fish Pakora
Indulge in the irresistible crunch of Paleo Fish Pakora, a nutritious and gluten-free twist on the classic Indian street food! Made with tender white fish fillets such as cod or tilapia, these bite-sized delights are coated in a vibrant batter crafted from almond flour, coconut flour, and aromatic spices like turmeric, cumin, and coriander. The addition of lemon juice lends a subtle tang, while frying in coconut oil creates a golden, crispy exterior that's perfect for dipping in your favorite paleo-friendly sauce. Ready in just 35 minutes, this healthy and flavorful appetizer is ideal for family dinners or entertaining guests. Perfectly satisfying yet paleo-friendly, these fish pakoras prove that nourishing food can be both indulgent and gourmet!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 500 grams white fish fillets (such as cod or tilapia)
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 large egg
- 1 cup water
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 medium lemon
- 0.5 cup coconut oil
Instructions
Start by cutting the fish fillets into bite-sized pieces, approximately 1-2 inches each, ensuring they are uniform for even cooking.
In a mixing bowl, combine the almond flour, coconut flour, egg, water, turmeric powder, ground cumin, ground coriander, garlic powder, cayenne pepper, sea salt, and black pepper. Whisk until you have a smooth, thick batter. Adjust the thickness by adding a bit more water if necessary.
Squeeze the juice of the lemon over the fish pieces, ensuring they are evenly coated. Allow the fish to marinate for about 5 minutes to gain a subtle tanginess.
Heat a deep skillet or frying pan over medium heat and add the coconut oil. Let it heat until it reaches about 350°F (180°C), suitable for frying.
Dip each piece of fish into the batter, coating it thoroughly. Carefully place each piece into the hot oil, frying in batches to avoid overcrowding the pan.
Fry each batch for approximately 3-4 minutes on each side, or until golden brown and crispy on the outside. Ensure the fish is cooked through.
Remove the fried fish pakoras using a slotted spoon and drain on a paper towel-lined plate to remove excess oil.
Serve the Paleo Fish Pakoras immediately while hot, with fresh lemon wedges or a paleo-friendly dipping sauce of your choice.
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 582 mg | 25% | |
| Total Carbohydrate | 12.4 g | 5% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 2.0 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 121 mg | 9% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 691 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.
