FISH PAKORAS RECIPE
Fish Pakoras are crispy and flavorful Indian-style fritters made with fish fillets coated in a spiced batter and deep-fried to perfection. They are a popular street food snack and are enjoyed as an appetizer or side dish. These pakoras are a good source of protein and can be a part of a balanced Indian weight loss diet when consumed in moderation. The combination of spices adds a delightful flavor to the fish, making it a delicious and satisfying dish.
INGREDIENTS
- 1 pound boneless fish fillets (such as cod, tilapia, or haddock), cut into bite-sized pieces
- 1 cup gram flour (besan)
- 1/4 cup rice flour
- 1 teaspoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1 tablespoon lemon juice
- Salt to taste
- Water (as needed)
- Oil for frying
INSTRUCTIONS
In a mixing bowl, combine gram flour, rice flour, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, lemon juice, and salt. Mix well.
Gradually add water to the mixture, a little at a time, and whisk until you get a smooth and thick batter consistency. The batter should coat the fish pieces well.
Heat oil in a deep frying pan or wok over medium heat.
Dip each fish piece into the batter, making sure it is coated evenly on all sides.
Carefully drop the coated fish pieces into the hot oil, few at a time, and fry until they turn golden brown and crispy. Flip the pakoras occasionally to ensure even cooking.
Remove the pakoras from the oil using a slotted spoon and place them on a paper towel-lined plate to absorb any excess oil.
Repeat the process with the remaining fish pieces and batter.
Serve the Fish Pakoras hot with mint chutney, ketchup, or any dip of your choice.
TIPS
- Use fresh and boneless fish fillets for the best results. You can choose any white fish variety that is firm and suitable for frying.
- Make sure the fish pieces are cut into bite-sized pieces for easy frying and eating.
- Adjust the spice levels by increasing or decreasing the amount of red chili powder according to your taste preferences.
- The batter should be thick enough to coat the fish pieces, but not too runny. If the batter is too thin, add a little more gram flour. If it’s too thick, add a splash of water to adjust the consistency.
- Fry the pakoras in small batches to ensure they cook evenly and maintain their crispiness.
- Serve the Fish Pakoras immediately after frying to enjoy them at their best texture and flavor.
- Garnish the pakoras with fresh cilantro leaves or chaat masala for an extra burst of flavor.
- You can also add a pinch of baking soda to the batter to make the pakoras extra crispy.
- Use a slotted spoon to remove any excess oil from the pakoras before transferring them to a serving plate.
- Enjoy the Fish Pakoras as a snack or appetizer with your favorite chutney or dip.
NUTRITION VALUE
- Calories: 200-250
- Protein: 20-25g
- Fat: 10-12g
- Carbohydrates: 10-15g
- Fiber: 2-3g
