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Amazing Fish Pakora: 1 Secret for Incredible Crisp

Fish Pakora
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Fish Pakora is a crispy, flavorful Indian snack. Tender fish marinated in spices, dipped in chickpea flour batter, and fried to golden perfection. It is a popular appetizer in South Asian cuisine, perfect for gatherings or as a comforting snack.

Ingredients

Scale
  • 500g boneless white fish fillets, cut into chunks
  • 1 tbsp lemon juice
  • 1 ½ tsp red chili powder
  • ½ tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • ½ tsp black pepper
  • 1 tbsp ginger garlic paste
  • ¾ tsp salt, or to taste
  • 1 green chili, finely chopped
  • 2 tbsp fresh cilantro, chopped
  • ¾ cup gram flour (besan)
  • 2 tbsp rice flour
  • Water as needed (about ¼ cup)
  • Oil for deep frying

Instructions

  1. Pat fish fillets dry with a paper towel. Cut the fillets into 1 to 2 inch chunks.
  2. In a large mixing bowl, combine fish, lemon juice, red chili powder, turmeric, cumin, coriander, garam masala, black pepper, salt, and ginger garlic paste. Toss until coated. Stir in chopped green chili and cilantro. Marinate for at least 30 minutes.
  3. Add gram flour and rice flour to the marinated fish. Slowly add water, a tablespoon at a time, mixing gently until the fish is coated in a thick, sticky batter.
  4. Heat oil in a deep pan over medium heat. Test oil with a small bit of batter. Carefully add fish pieces one by one, avoiding overcrowding. Fry until golden and crispy, about 4–5 minutes per batch.
  5. Remove fried fish pakora with a slotted spoon and place on paper towels to drain excess oil.
  6. Serve fish pakoras immediately while hot and fresh. Pair with mint chutney, tamarind sauce, or ketchup.

Notes

  • Customize fish pakora by adding crushed pomegranate seeds (anardana) for a tangy twist or curry leaves for extra aroma.
  • Use firm white fish like cod, tilapia, or haddock for best results.
  • Marinate longer for deeper flavors, an hour or more is ideal.
  • Adjust batter consistency: add more water if too thick, more besan if too thin.
  • Fry on medium heat to ensure even cooking and prevent burning.
  • Store leftover fish pakoras in an airtight container in the refrigerator for up to 2 days.
  • Reheat in an oven or air fryer at 350°F (175°C) until warm and crispy. Avoid microwaving.

Nutrition

Find it online: https://tastysizzle.com/fish-pakora/

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