Fish Pakora Recipe
(Crispy Fritters Made With Tender Fish Pieces Marinated In Aromatic Spices And Coated In A Flavorful Chickpea Batter)
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Ingredients
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Fish & Marinade
Coating Batter
Finishing & Frying
Method
Fish & Marinade
Prepare fish
Cut the fish fillets into 1 to 1.5-inch bite-sized pieces. Pat dry with paper towels to remove excess moisture so batter adheres.
Marinate
In a bowl combine ginger paste, garlic paste, chopped green chili, ground coriander, ground cumin, turmeric, red chili powder, salt, and lemon juice. Add the fish pieces and toss gently to coat. Marinate for 15–20 minutes in the refrigerator; if short on time, 10 minutes is acceptable.
Coating Batter
Make dry mix
In a medium bowl whisk together besan (chickpea flour), rice flour, cornstarch, baking soda, ajwain (or crushed cumin), garam masala, salt, and black pepper until evenly combined.
Form batter
Add cold water to the dry mix a tablespoon at a time and whisk to form a thick, smooth batter that will coat the back of a spoon—slightly thicker than pancake batter. Stir in chopped cilantro. Rest the batter for 5–10 minutes to hydrate flours; batter may thicken—add up to 1 tablespoon more water if needed to maintain coating consistency.
Frying & Finishing
Heat oil
Pour oil into a deep, heavy-bottomed skillet or pot to a depth of about 1.5–2 inches (about 1.5–2 cups). Heat over medium-high until oil reaches 350°F (175°C) or a cube of bread browns in about 60 seconds. If you don't have a thermometer, test with a small drop of batter—if it sizzles and rises steadily, oil is ready.
Coat and fry
Working in small batches (4–6 pieces depending on pot size), dredge marinated fish pieces lightly in a tablespoon of additional besan or rice flour if they are very wet (optional), then dip each piece into the batter, ensuring an even coating. Gently slide into hot oil and fry, turning as needed, until golden brown and cooked through, about 3–4 minutes per batch depending on piece size. Maintain oil temperature around 325–350°F so interior cooks without burning exterior. Do not overcrowd the pan.
Drain
Use a slotted spoon to transfer cooked pakoras to a plate lined with paper towels to drain. If desired, keep warm in a single layer on a baking sheet in a 200°F (95°C) oven while finishing remaining batches.