Fish Pakora – Deep fried tender fish in a crispy spiced batter makes for a delicious snack. It is also delicious served wrapped up in a roti/wrap with salad and chutneys.
How to make Fish Pakora
What is the best oil for deep fried Fish Pakora?
When it comes to deep frying, using an oil with 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.
Tips for making the best Fish Pakora
- You can adjust the batter according to your taste – for example, you could add a dash of hot sauce, some smoked paprika, a little citric acid. Whatever you like.
- You can use powdered versions of the spices if you prefer.
- Give the fish enough space to fry. Overcrowding the pan results in soggy oily fish and batter that will just slide off.
- Watch the temperature of the oil – When oil temp is low, the fish becomes oily. If the temperature is too high, the batter will cooked look golden but the fish will remain uncooked.
- The thickness of the batter is down to personal taste. Adjust by adding flour or water until the desired consistency is reached.
- You can make this with any white fish, try cod, panga, sea bass or tilapia.
- Serve this with the Green Chutney below, Raita or any Sauce of your choice.
- You can use Rice Flour in place of Corn Flour.
How to make Green Yoghurt Chutney
Combine 2 handfuls of Coriander leaves and stems, a few Mint leaves, 1 Green Chilli, 1/2 tsp Chaat Masala (Optional), 4 tbsp Greek, Plain or Natural Yoghurt and a Pinch of Salt in a blender and blend till smooth.
More Seafood Recipes to try:
Smoky Fish Tacos with Jalapeño Slaw and Sriracha, Chipotle Mayo
**If you make this recipe, please don’t forget to rate/comment/tag below. Thank you – Safira x
Fish Pakora
Fish Pakora - Deep fried tender fish in a crispy spiced batter makes for a delicious snack. It is also delicious served wrapped up in a roti/wrap with salad and chutneys.
Ingredients
- 500 g White Fish Such as Tilapia, Cod or Panga
Batter
- 1 ½ tsp Garlic Paste
- 1 ½ tsp Ginger Paste
- 1 tsp Green Chilli Paste or 2 Green Chillies chopped finely
- 3 tbsp Coriander Leaves Chopped finely
- 2 tbsp Lemon Juice
- 1 tsp Colemans Mustard Paste
- 1 tsp Red ChillI Powder
- ½ tsp Paprika Powder
- ¾ tsp Turmeric Powder
- 1 tsp Cumin Powder
- 1 tsp Carom Seeds Lightly toasted and crushed
- 1 tbsp Coriander Seeds Lightly toasted and crushed
- 2 tbsp Gram Flour
- 100 g Plain Flour
- 100 g Corn Flour or Rice Flour
- ½ tsp Baking Powder
- 1 tsp Salt
- 1 ¼ tsp Black Pepper
- Water as needed
Oil
- Oil as needed
Instructions
-
Cut fish into large chunks and pat dry.
-
Make batter with all the ingredients listed under batter.
-
Add fish to the batter. Set aside in the fridge for 30 minutes or fry immediately.
-
Heat oil in a deep wok and once hot, add fish. Fry for 4 - 7 minutes or until cooked through.
-
Remove onto a plate lined with kitchen towels.
Recipe Notes
Tips for making the best Fish Pakora
- You can adjust the batter according to your taste - for example, you could add a dash of hot sauce, some smoked paprika, a little citric acid. Whatever you like.
- You can use powdered versions of the spices if you prefer.
- Give the fish enough space to fry. Overcrowding the pan results in soggy oily fish and batter that will just slide off.
- Watch the temperature of the oil - When oil temp is low, the fish becomes oily. If the temperature is too high, the batter will cooked look golden but the fish will remain uncooked.
- The thickness of the batter is down to personal taste. Adjust by adding flour or water until the desired consistency is reached.
- You can make this with any white fish, try cod, panga, seabags or tilapia.
- Serve this with the Green Chutney below, Raita or any Sauce of your choice.
- You can use Rice Flour in place of Corn Flour.
How to make Green Yoghurt Chutney
Combine 2 handfuls of Coriander leaves and stems, a few Mint leaves, 1 Green Chilli, 1/2 tsp Chaat Masala (Optional), 4 tbsp Greek, Plain or Natural Yoghurt and a Pinch of Salt in a blender and blend till smooth.
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