Crispy Fish Pakora (Fish Fritters) Recipe
Crispy Fish Pakora are flavorful Indian fish fritters made by marinating bite-sized white fish cubes in spices and lemon juice, then coated in a spiced gram and rice flour batter and deep-fried until golden and crunchy. Served with chaat masala, lemon wedges, and tamarind chutney, these pakoras are perfect as a snack or appetizer bursting with vibrant Indian flavors.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings (about 16-20 pakoras) 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Indian
Ingredients
Scale
Fish Marinade
- 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
Batter and Seasonings
- 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
To Serve
- Chaat masala, for sprinkling
- Lemon wedges
- Tamarind chutney (optional)
Instructions
- Marinate the Fish: In a mixing bowl, combine the bite-sized white fish cubes with ¾ tsp salt, minced ginger, minced garlic, and lemon juice. Toss well to coat evenly. Cover and let it marinate for 10 to 15 minutes, allowing the flavors to infuse.
- Prepare the Batter: In a separate bowl, whisk together gram flour, rice flour, sliced green chilies, chopped fresh coriander, and all the dry spices including ½ tsp salt, red chili powder, crushed dried chilies, carom seeds, turmeric powder, crushed cumin seeds, and crushed coriander seeds. Gradually add water to form a thick batter, ensuring it is medium consistency—not too thin or runny—so it adheres nicely to the fish.
- Combine Fish and Batter: Add the marinated fish pieces to the prepared batter. Gently mix well until all the fish cubes are evenly coated. Adjust the batter consistency with a little water if necessary, so it clings well to the fish.
- Heat the Oil: Fill a deep pot with enough oil for deep frying and heat it to 175-180°C (350-360°F) over medium heat. Use a thermometer if available to monitor the temperature for optimal crisping.
- Fry the Pakoras: Carefully drop the batter-coated fish pieces into the hot oil in batches, making sure not to overcrowd the pot. Fry the pakoras for 2-3 minutes until the fish is cooked through. Then increase the heat to high and fry for an additional minute to achieve a golden brown and crunchy exterior.
- Drain and Serve: Using a slotted spoon, remove the pakoras from the oil and drain them on a wire rack or paper towels to remove excess oil. Sprinkle with chaat masala while still hot. Serve immediately with lemon wedges and tamarind chutney for dipping to enjoy the best flavor and texture.
Notes
- Use firm, white fish like cod, haddock, or pollock for best results.
- Maintain oil temperature between 175-180°C to ensure crispy, non-greasy pakoras.
- Do not make the batter too thin; it should coat the fish well without dripping off excessively.
- Serve pakoras fresh and hot for best taste and crunch.
- Tamarind chutney adds a tangy-sweet balance to the spicy fritters.
- Adjust chili quantities according to your preferred spice level.
Keywords: Fish pakora, Indian fish fritters, crispy fish, gram flour pakora, fish snacks, spicy pakora, Indian appetizer
