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Easy Homemade Fish Pakora

Updated: May 9

These Crispy Fish Pakora, loaded with flavour, are going to be the best ones you have ever tasted! If you are looking for the ultimate Fried Fish recipe, this is the one for you. Serve it on a hot summer day and your family and friends will be coming back for more!



Ingredients


  • 500 grams Fish Fillets (Tilapia, Haddock, Cod)


For the 1st Marinade

  • 1 tbsp Lemon Juice

  • 2 tsp Garlic Paste

  • 1 tsp Ginger Paste

  • ¾ tsp Salt, to taste


For the 2nd Marinade

  • 1 tbsp Coriander Seeds (Dhaniya)

  • ½ tsp Cumin Seeds (Jeera)

  • 1 tsp Carom Seeds (Ajwain)

  • 1 tsp Dried Fenugreek Leaves (Kasuri Methi)

  • 1 tsp Kashmiri Chili Powder

  • ¼ tsp Turmeric Powder (Haldi Powder)

  • ¼ tsp Black Pepper, freshly cracked

  • ¼ cup Gram Flour (Besan/Chickpea Flour)

  • 3 tsp Rice Flour/ Corn Flour

  • ¼  cup Thick Yogurt

  • 1 egg


For the Chutney

  • ⅛ Onion, small

  • 1 Clove Garlic

  • ¼” Ginger

  • 1 cup Coriander Leaves

  • 10-15 Mint Leaves

  • 1 Green Chili

  • 2 tbsp Lemon Juice

  • ½ cup Yogurt

  • ½ tsp Salt, to taste


For Frying

  • Oil


For Garnish

  • ¼ tsp Chaat Masala

  • ¼ Onion Rings

  • ¼ tsp Coriander, finely chopped

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Method


  1. Cut the fish on a slant into 2” pieces and place them in a bowl.  Marinate the fish with lemon juice, garlic, ginger and salt.  Gently mix it up to coat all the fish pieces and then keep the bowl aside.

  2. In a heated skillet, dry roast the coriander seeds, cumin seeds, carom seeds, and dried fenugreek leaves.  Transfer them into a mortar pistol and coarsely grind them.

  3. Add the crushed roasted spices to the bowl with the fish and then add the Kashmiri chili powder, turmeric powder, freshly cracked black pepper, gram flour, rice flour, yogurt, and egg.

  4. Now using your hands, gently mix all the spices and the coating till well blended and all the pieces of fish have been coated with it.

  5. Keep the fish aside to marinate for about 15-20 minutes.

  6. In the meantime, whip up a quick chutney. In the small jar of your mixer, add the onion, garlic, ginger, coriander, mint leaves, green chili, lemon juice, yogurt, and salt.

  7. Blend it all together till you get a smooth chutney. Pour it into a bowl and keep it aside to enjoy later.

  8. Now in a deep pot, pour in some oil and once the temperature of the oil has reached 350F/180C, start adding the coated pieces of fish.  Allow them to fry in the oil for about 30 seconds so that the coating gets a chance to firm up before turning them around.  Now using a spider skimmer or slotted spoon keep turning them around in the oil so that they fry evenly and get a lovely colour.

  9. Take them out, drain off the excess oil, and place them in a bowl lined with kitchen paper towels or you can place them on a wire rack.  Repeat the process till you have fried all the fish.

  10. When serving, sprinkle on some chaat masala, finely chopped fresh coriander leaves, and fine onion rings. Place the bowl of chutney alongside.

  11. Now dunk a crispy piece of the fish in the chutney and enjoy!

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