Soy-Free Fish Pakora
Crispy, golden, and flavorful, Soy-Free Fish Pakora is a mouthwatering twist on the classic Indian-inspired snack, perfect for those avoiding soy-based ingredients. Made with tender white fish fillets such as cod or tilapia, these pakoras are coated in a rich, aromatic batter of chickpea flour and rice flour, flavored with bold spices like turmeric, cumin, garam masala, and red chili powder. Fresh cilantro and a splash of lemon juice add a vibrant touch to every bite. Deep-fried to crunchy perfection, these gluten-free fish pakoras are ideal for serving as an appetizer or snack—paired best with a tangy chutney or dip. Whether for a family gathering or a weekend treat, this quick and easy recipe ensures a crowd-pleasing dish without compromising on dietary restrictions.
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Recipe Information
Ingredients
- 500 grams White fish fillets (cod or tilapia)
- 150 grams Chickpea flour (besan)
- 50 grams Rice flour
- 200 milliliters Water
- 1 tablespoon Ginger-garlic paste
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
- 500 milliliters Vegetable oil (for frying)
Instructions
Cut the white fish fillets into bite-sized pieces, approximately 2 inches each, and set aside.
In a mixing bowl, combine chickpea flour and rice flour.
Gradually add water while stirring until a smooth batter is formed with no lumps. The batter should be thick enough to coat the back of a spoon.
Add ginger-garlic paste, red chili powder, turmeric powder, ground cumin, garam masala, and salt to the batter. Mix well to combine all the spices evenly.
Add fresh cilantro and lemon juice to the batter and stir again.
Heat vegetable oil in a deep frying pan or a wok over medium heat.
Dip each fish piece into the batter, ensuring it is well coated.
Carefully place the coated fish pieces into the hot oil. Do not overcrowd the pan; fry in batches if necessary.
Fry the pakoras for about 5-6 minutes, turning occasionally, until golden brown and crisp on the outside.
Using a slotted spoon, remove the pakoras from the oil and drain on paper towels to remove excess oil.
Serve hot with your favorite chutney or dip.
Nutrition Facts
Calories |
5552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 516.8 g | 663% | |
| Saturated Fat | 73.8 g | 369% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2780 mg | 121% | |
| Total Carbohydrate | 138.8 g | 50% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 17.2 g | ||
| Protein | 139.4 g | 279% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 236 mg | 18% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3044 mg | 65% | |
*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.
