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. Chicken Fry Powder This comes pre seasoned so it is a quick and easy win! If you use this, halve the Salt in the recipe. 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. 

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.