Fish Pakora Recipe
Lightly battered fish fry seasoned with Indian Spices, ginger & garlic paste and gram flour, Served with Tamarind and Mint Chutney.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish Marinade
Batter
Chutneys
For Frying
Method
Fish Marinade
- 1
Marinate the Fish
In a bowl, combine the fish fillets, ginger-garlic paste, red chili powder, turmeric powder, cumin powder, lemon juice, and salt. Mix well until the fish is coated evenly. Cover and let it marinate for at least 30 minutes.
Batter Preparation
- 2
Prepare the Batter
In a separate bowl, mix gram flour, rice flour, baking soda, and salt. Gradually add water and whisk until you achieve a smooth and thick batter consistency.
Chutney Preparation
- 3
Make Tamarind Chutney
In a small pan, combine tamarind pulp, jaggery, and water. Cook over medium heat until the jaggery dissolves and the chutney thickens slightly. Remove from heat and let it cool.
- 4
Make Mint Chutney
In a blender, combine mint leaves, coriander leaves, green chili, lemon juice, and salt. Blend until smooth. Add a little water if needed to achieve desired consistency.
Frying Fish
- 5
Fry the Fish Pakoras
Heat oil in a deep frying pan over medium heat. Dip each marinated fish piece into the batter, ensuring it is fully coated. Carefully place the battered fish into the hot oil and fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
