Indian fish pakora - Quick and easy recipe - How to make restaurant style crispy Fish Pakora at home that are flaky and tender on the inside and crispy on the outside with a lightly spiced batter. If you are a fan of Pakoras, why not try Aloo Pakoras or Chicken Pakoras. If you are a lover of Indian food, why not try our Tandoori Chicken, Mum's Biryani - Lamb or Chicken or Prawn Masala.
Fish Pakora
Pakoras or Bhajiyas are spiced indian fritters from the Indian subcontinent. This popular and classic street food is sold all over South Asia and across the world.
They are sold in restaurants as the most terrific appetiser, and in takeaways as a snack.
The batter is often made with gram flour/chickpea flour, rice flour, corn flour.
Most vegetables can be fried in this spicy batter such as Potatoes, Onions, Spinach, Corn. Other popular Pakoras include Paneer, Lentils, Lamb Chops and Chicken.
Pakoras are best when they are deep fried but they can be baked or air fried too.
Spices vary according to taste and you can add any Spice or Herb that you like! Most popular are Indian Spices like Coriander, Cumin, Turmeric, Red Chilli, Green Chilli, Garlic, Ginger and fresh Coriander.
Ingredients in Fish Pakora
Here is what you need to make this Crispy Pakora:
Fish Fillets
Any firm White Fish Pieces or Salmon Fillets.
It is best to use boneless fish. I use Cod.
Gram Flour or Chicken Fry Powder
Also known as Besan, Chana Dal Flour or Chickpea Flour. You can also use Plain Flour/All Purpose Flour. Chicken Fry Powder is pre seasoned so it just makes sense. You will likely need to adjust the Salt if you use it though.
Egg
To bind and thicken the batter.
Corn Flour
For extra crispy Fish. You can also use Rice Flour, Potato Starch or fine Semolina.
Or Chicken Fry mix works really well and adds lots of flavour because it is already seasoned.
Spices
Garlic Paste, Green Chilli Paste, Salt, Red Chilli Powder, Cumin Powder, Coriander Powder, Turmeric Powder, Ajwain (Carom Seeds).
Adjust quantities according to your taste. You can also add Paprika and Garam Masala.
Lemon Juice
For flavour and a light and airy batter.
Oil
Veg Oil, Sunflower Oil, Canola Oil or Grapeseed Oil. Any oil with a high smoke point is ideal.
How to make Crispy Fish Pakora Recipe
The full recipe can be found in the recipe card at the bottom of the page. Here is how to make it:
Cut the fish into 1 inch pieces and add to a medium bowl.
Add the Chicken Fry Powder or Gram Flour (sieve first to remove lumps), Corn flour, Garlic Paste, Green Chilli Paste, Salt, Turmeric Powder, Red Chili powder, Cumin Powder, Coriander Powder, Ajwain (Carom Seeds) and Lemon Juice. Add Egg and mix through.
Set aside for 10 minutes.
Heat Oil for frying in a large pot or wok until hot (around 180C).
To check if the oil is hot enough, use your fingers to drop a few drops of batter into the oil.
Add 3 - 4 Fish Pakoras at a time depending on their size.
Deep fry over medium-high heat for 5 - 7 minutes until golden brown.
Remove to a plate lined with a kitchen towel/paper towel to remove excess oil.
The best fish for Fish Pakoras
As Fish is then main ingredient, you want to make sure you use a variety that is suited to making Pakoras.
You can use most white fish to make Pakoras such as Snapper, Cod, Flathead, Tilapia, hake, Basa, Halibut, Haddock, Whiting.
I would not recommend:
- Fish that dries out such as swordfish, tuna, kingfish. Delicate fish – Like sole. Again, it will work fine and actually, it is delicious but the texture of the flesh may be a bit too delicate for frying.
- Super Oily fish – Like trout, mackerel or sardines. You can use Salmon but it is better to use White fish.
How to Oven Bake or Air Fry Fish Pakoras
Oven Method
To bake fish pakora in the oven, coat in batter and spray generously with oil then bake at 200 C/400 F for 10 - 12 minutes flipping midway.
Air Fryer Method
To cook them in the Air Fryer, place battered fish in a air fryer basket (spray the basket and the fish with spray oil first). Air Fry at 180 C/400 F for 8 - 10 minutes. Make sure to flip midway for best results.
Expert Tips and Tricks
The Consistency of the Gram Flour Batter
The Pakora Batter should have a batter that is thick in consistency.
Oil Temperature
When frying Pakoras, the oil must be HOT! This is so that the Pakoras get crispy on the outside.
To test the Oil, drop a few drops of batter into the Oil. It should rise quickly but steadily to the top.
If it shoots straight up, the oil is too hot. If it sinks or rises very slowly, the oil in not ready.
Water
Add water slowly when making the batter. You may not need all of it. However if your batter does get watery, simply add some more Gram Flour.
Fry a few at a time
Don’t be tempted to rush and overcrowd the pan. This drops the temperature of the oil meaning you won’t get crispy Pakoras.
Double or Triple
This recipe can easily be doubled or tripled but don’t double or triple the Salt. Just add a touch more.
Lightly coat the Fish
Shake off any excess batter for best results. You want a thin crispy layer and not a spongy thick batter.
Pat the fish dry
Use a paper towel to pat the fish dry. This again helps to ensure that you get a crispy batter.
Variations
Other Veg
Pakora Recipes are incredibly adaptable. Use Paneer to make Paneer Pakora or meat such as Chicken or why not try making Vegetable Pakora by adding Corn, Onions or mixed Vegetables.
Herbs and Spices
You can add any Herbs and spices to your Batter.
You can also add other aromatic Spices according to your preference. Some people add Garam Masala but I prefer it without.
Chaat Masala
Serve sprinkled with a little Chaat Masala for a different flavour.
Flour
You can use Potato Starch, Semolina, Rice Flour or even more Gram Flour in place of Corn flour.
You can also replace Gram Flour with Plain Flour.
This comes pre seasoned so it is a quick and easy win! If you use this, halve the Salt in the recipe.
Serving Suggestions
Serve Fish Pakoras with Lemon Wedges, Salad, Raita, Tomato Ketchup, Green Chutney, Sauces of your choice and Masala Chai.
Serve them on their own, with Chapatti, with Chips, with Rice in Buns or in a Wrap.
Storage Suggestions
Fish Pakodas taste best fresh and piping hot!
In the unlikely event that you have leftovers, store in a airtight container in the fridge for up to 3 days. I would strongly suggest that you re fry them quickly before serving as they will not be crispy.
How to make Fish Pakora ahead
You can make the batter up to a week ahead of time. Then marinade the fish and continue with the recipe. The batter will need stirring again before using as it will separate.
Frequently Asked Questions
Is Fish Pakora Gluten Free?
Yes it is. Gram Flour, Rice Flour Corn Flour are gluten free. Double check if your Bicarbonate of Soda is gluten free too before using.
How to make Pakoras in the Air Fryer?
If you wish to air fry, place them in the Air Fryer basket and spray generously with Oil.
Air Fry at 180 C for 6 minutes, then flip and air fry for 3 - 4 more minutes.
What is the best oil for deep fried Fish Pakora?
When it comes to deep frying, using an oil with a high smoke point means the oil won't burn.
Canola oil and peanut oil have the highest smoking point. Vegetable and Sunflower oil work well too. Canola, Veg and Sunflower Oil also don't impart any flavour to the fish or batter.
How long do you fry Fish Pakora?
Each piece of fish will take about 5 - 7 minutes to fry. Work in batches, making sure the fish has enough room around each side to fry properly.
How do you know it is done?
The fish is done when the batter turns a golden brown color, and the fish will be floating near the top of the oil, while the bubbles from around the sides of the fish will slow down.
A great side - Green Yoghurt Chutney
Combine 2 handfuls of Coriander leaves and stems, a few Mint leaves, 1 Green Chilli, ½ teaspoon Chaat Masala (Optional), 4 tablespoon Greek, Plain or Natural Yoghurt and a Pinch of Salt in a blender and blend till smooth.
More Seafood Recipes to try:
More Indian Appetiser Recipes:
Easy Pakistani Chicken Chapli Kebab
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Indian fish pakora - Quick and easy recipe
Ingredients
- 500 g White Fish Such as Tilapia, Cod or Panga
Batter
- 5 tablespoon Chicken Fry Powder or Gram Flour
- 2 tablespoon Corn Flour
- 1 teaspoon Garlic Paste
- ½ teaspoon Green Chilli Paste or 2 Green Chillies chopped finely
- ½ teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Red ChillI Powder
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Carom Seeds Lightly toasted and crushed
- ½ - 1 teaspoon Salt
- 1 Egg
- 2 tablespoon Lemon Juice
Oil
- Oil as needed
Instructions
- Cut fish into large chunks and pat dry.
- Add the Chicken Fry Powder or Gram Flour (sieve first to remove lumps), Corn flour, Garlic Paste, Green Chilli Paste, Salt, Turmeric Powder, Red Chili powder, Cumin Powder, Coriander Powder, Ajwain (Carom Seeds) and Lemon Juice. Mix together with your hands.
- Add the Egg and mix in.
- Set aside for 10 minutes.
- Heat Oil for frying in a large pot or wok until hot (around 180C). To check if the oil is hot enough, use your fingers to drop a few drops of batter into the oil.
- Add 3 - 4 Fish Pakoras at a time depending on their size. Deep fry over medium-high heat for 5 - 7 minutes until golden brown.
- Remove onto a plate lined with kitchen towels.
Notes
The best fish for Fish Pakoras
As Fish is then main ingredient, you want to make sure you use a variety that is suited to making Pakoras. You can use most white fish to make Pakoras such as Snapper, Cod, Flathead, Tilapia, hake, Basa, Halibut, Haddock, Whiting. I would not recommend:- Fish that dries out such as swordfish, tuna, kingfish. Delicate fish – Like sole. Again, it will work fine and actually, it is delicious but the texture of the flesh may be a bit too delicate for frying.
- Super Oily fish – Like trout, mackerel or sardines. You can use Salmon but it is better to use White fish.
Mantu says
What do you do with the egg that was listed in the ingredients?
Safira says
Hi,
Apologies I forgot to add that bit!
The Egg is added to the Fish after the Spices and mixed in.
I have updated the recipe now to reflect this.
Hope you enjoy! 🙂