Paleo Mackerel Pakora
Dive into the bold and aromatic flavors of this Paleo Mackerel Pakora, a healthy twist on a classic Indian snack! Made with nutrient-rich fresh mackerel fillets and a gluten-free batter of almond and coconut flours, this recipe harmonizes fragrant spices like turmeric, cumin, and red chili powder with fresh ginger, garlic, and coriander. Perfectly crisped in coconut oil, these golden bites are packed with protein and Omega-3s, making them a wholesome choice for paleo diets. Quick to prepare in just 35 minutes, they’re ideal for appetizers, snack platters, or even a light main course. Serve them hot with a side of tangy, paleo-friendly chutney to elevate your next meal with this flavorful, guilt-free indulgence!
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Recipe Information
Ingredients
- 4 fillets fresh mackerel fillets
- 1 cup almond flour
- 0.25 cup coconut flour
- 0.5 cup coconut milk
- 1 large egg
- 0.25 cup fresh coriander leaves, chopped
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon cumin powder
- 0.5 teaspoon red chili powder
- 1 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.5 cup coconut oil
Instructions
Begin by cutting each mackerel fillet into approximately 2-inch wide pieces and set aside.
In a large bowl, combine almond flour, coconut flour, turmeric powder, cumin powder, red chili powder, sea salt, and black pepper.
In another bowl, whisk together the coconut milk and egg until fully combined.
Add the wet ingredients to the dry ingredients, mixing well to form a smooth batter. The batter should be thick enough to coat the fish pieces.
Stir in the chopped coriander leaves, grated ginger, and minced garlic to the batter.
Heat the coconut oil in a deep frying pan over medium-high heat until it shimmers.
Dip each piece of mackerel into the batter, ensuring it's fully coated, and gently place it into the hot oil.
Fry the mackerel pieces in batches, careful not to overcrowd the pan, for about 4-5 minutes per side or until crispy and golden brown.
Using a slotted spoon, remove the pakoras from the oil and drain them on a paper towel-lined plate.
Serve hot with a side of paleo-friendly chutney or dipping sauce.
Nutrition Facts
Calories |
2680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.3 g | 293% | |
| Saturated Fat | 115.4 g | 577% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 500 mg | 166% | |
| Sodium | 2857 mg | 124% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 15.5 g | ||
| Protein | 109.7 g | 219% | |
| Vitamin D | 65.6 mcg | 328% | |
| Calcium | 406 mg | 31% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2072 mg | 44% | |
*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.
