Name: Crispy Fish Pakora (Fish Fritters) Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Indian
Ingredients: 500 g boneless white fish, cut into bite-sized cubes; ¾ tsp salt; ½ tsp minced ginger; ½ tsp minced garlic; 1 tbsp lemon juice; ⅓ cup gram flour (besan); 2 tbsp rice flour; 2 green chilies, sliced; 3-4 tbsp fresh coriander, chopped; Water, as required; ½ tsp salt; ¾ tsp red chili powder; 1 tsp crushed dried chilies; ½ tsp carom seeds (ajwain); ¼ tsp turmeric powder; 1 ½ tsp crushed cumin seeds; 1 ½ tsp crushed coriander seeds; Chaat masala, for sprinkling; Lemon wedges; Tamarind chutney (optional)

Jump to Recipe

Introduction

Crispy Fish Pakora is a flavorful Indian snack featuring tender pieces of white fish coated in a spicy gram flour batter and fried to golden perfection. These crunchy fish fritters are perfect for tea time or as an appetizer for any gathering.

A pile of golden brown fried snacks sit on top of crumpled newspaper in a deep white bowl, each piece crispy with a rough texture. Scattered around and on top are thin rings of purple onion and bright green herb leaves adding vibrant color. Two bright yellow lemon wedges are placed on the side inside the bowl. The bowl sits on a dark round board with two small white bowls in front filled with thick red and brown sauces. More lemon wedges and onion rings lay scattered nearby, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 g boneless white fish, cut into bite-sized cubes
¾ tsp salt
½ tsp minced ginger
½ tsp minced garlic
1 tbsp lemon juice
⅓ cup gram flour (besan)
2 tbsp rice flour
2 green chilies, sliced
3–4 tbsp fresh coriander, chopped
Water, as required
½ tsp salt
¾ tsp red chili powder
1 tsp crushed chilies
½ tsp carom seeds (ajwain)
¼ tsp turmeric powder
1½ tsp cumin seeds, crushed
1½ tsp coriander seeds, crushed
Chaat masala, for sprinkling
Lemon wedges, for serving

Instructions

Step 1: In a bowl, mix the fish cubes with ¾ tsp salt, minced ginger, minced garlic, and lemon juice. Set aside for 10 to 15 minutes to marinate.
Step 2: In another bowl, whisk together gram flour, rice flour, sliced green chilies, chopped coriander, and all the dry seasonings: ½ tsp salt, red chili powder, crushed chilies, carom seeds, turmeric powder, crushed cumin seeds, and crushed coriander seeds.
Step 3: Add water gradually to the flour mixture to create a thick batter. Remember, the fish will release moisture, so the batter should be thick but smooth, not runny.
Step 4: Combine the batter with the marinated fish, mixing gently to coat all pieces evenly. Adjust the batter consistency if needed.
Step 5: Heat oil in a deep pan to 175-180°C (350-360°F). Carefully drop the coated fish pieces into the hot oil on medium heat and fry until the fish is cooked through—this takes only a couple of minutes.
Step 6: Increase the heat and fry the pakoras briefly on high heat for about a minute to get them extra crisp and golden brown.
Step 7: Remove the pakoras using a slotted spoon and place them on a wire rack or paper towels to drain excess oil.
Step 8: Sprinkle chaat masala on top and serve hot with lemon wedges and tamarind chutney for dipping.

Tips & Variations

Use firm white fish like cod or tilapia for best results as they hold together well in the batter.
If you prefer a milder spice level, reduce the number of green chilies or omit the crushed chilies.
Add a pinch of baking soda to the batter for a lighter, airier texture in the pakoras.
For a gluten-free version, ensure the rice flour and other ingredients are certified gluten-free.

Storage

Store any leftover pakoras in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or toaster oven to maintain crispiness, as microwaving may make them soggy. For best flavor and texture, enjoy the pakoras fresh.

How to Serve

This close-up image shows many golden-brown fried fritters with a rough and crispy texture piled together. They have small green herb pieces inside and are topped with fresh green cilantro leaves scattered across the fritters. Thin purple rings of raw onion are placed on top and between the fritters, along with a bright yellow lemon wedge resting on the top right side. The background shows a white marbled surface that keeps the focus on the warm colors of the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this recipe?

Yes, but make sure to thaw the fish completely and pat it dry to remove excess moisture before marinating and coating with batter.

What can I serve with crispy fish pakoras?

They pair wonderfully with tangy tamarind chutney, mint yogurt dip, or a simple squeeze of fresh lemon juice for bright, complementary flavors.