FISH PAKORAS

Prepare the Fish:

2. Start by selecting your fish fillets of white fish f(such as haddock, basa, or cod). If using frozen fish, ensure it is fully thawed.
3. Rinse the fish under cold water and pat it dry with paper towels to remove excess moisture.
4. Cut the fish into bite-sized pieces, approximately 1-2 inches in size. This helps them cook evenly and ensures they are easy to eat.

Marinate the Fish:

2. In a mixing bowl, place the cut fish pieces.
3. Squeeze fresh lemon juice over the fish pieces. The acidity from the lemon will help tenderize the fish and add flavor.
4. Add crushed garlic and crushed ginger to the bowl. These ingredients will infuse the fish with aromatic flavors.
5. Mix the fish gently with your hands or a spoon to ensure all pieces are well coated with the marinade.
6. Let the fish marinate for about 15 minutes at room temperature. This step enhances the flavor.
7. In a separate mixing bowl, combine gram flour and cornflour. These flours will create a crispy coating for the fish.
8. Add salt, turmeric powder, red chilli powder, red chilli flakes, garam masala, and dried fenugreek leaves to the flour mixture. Mix well to combine all the dry spices evenly.
9. Using a mortar and pestle, coarsely crush coriander seeds and cumin seeds. This will release their aromatic oils and enhance the flavor of the batter.
10. Add the crushed seeds and carom seeds into the dry mixture.
11. Crack in the eggs and add yellow food color (if using) to the bowl. Whisk the mixture vigorously until it is smooth and free of lumps.
12. Gradually add a small amount of water while whisking to achieve a batter with a consistency that’s thick enough to coat the fish but not too runny. The batter should coat the back of a spoon.
13. Carefully pour the prepared batter over the marinated fish pieces.
14. Gently fold the fish into the batter, ensuring that each piece is thoroughly coated. Be careful not to break the fish pieces while mixing.
15. Once coated, cover the bowl and let the fish marinate in the batter for an additional 30 minutes. This allows the flavors to meld and ensures a crispy texture when fried.

Fry The Fish:

2. In a deep frying pan or kadai, pour enough oil to submerge the fish pieces (about 2-3 inches deep).
3. Heat the oil over medium heat. To check if the oil is hot enough, drop a small amount of batter into the oil. If it sizzles and rises to the surface quickly, the oil is ready for frying.
4. Carefully add the marinated and battered fish pieces to the hot oil. Do not overcrowd the pan; fry in batches if necessary to maintain the oil temperature.
5. Fry the fish pakoras for about 6-8 minutes, turning occasionally to ensure even cooking. They should turn golden brown and crispy.
6. Once cooked, use a slotted spoon to remove the pakoras from the oil. Drain them on a plate lined with kitchen paper towels to absorb any excess oil.

Serve:

2. Serve the Fish Pakoras hot, garnished with fresh lemon wedges and accompanied by your choice of chutney or dipping sauce such as mint chutney or tamarind sauce.