FISH PAKORAS
Description
Crispy on the outside, tender on the inside!Savor the flavor of our Fish Pakoras, where every bite tells a story of spices and crunch.Juicy fish pieces are coated in a spiced batter and fried until crispy, making them the perfect appetizer for gatherings or a cozy night in. Serve them with your favorite dipping sauce for an unforgettable treat!
Ingredients
- 700 g fish (white fish such as haddock, basa, or cod)
- 1 1/2 tsp salt (adjust to taste)
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp ginger (fresh, crushed)
- 1 tsp garlic (fresh, crushed)
- 1 tbsp coriander seeds (crushed)
- 1 tbsp cumin seeds (crushed)
- 1/2 tsp ajwain (carom seeds)
- 2 medium eggs
- 1/8 tsp yellow food color
- 4 tbsp gram flour (besan)
- 1 tbsp cornflour
- 1 tsp dried fenugreek leaves (kasuri methi)
- 1 tsp red chilli flakes
- 1 tsp garam masala
- 4 tbsp water
- Oil for frying (as needed)
Instructions
- 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.
- Rinse the fish under cold water and pat it dry with paper towels to remove excess moisture.
- 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.
- In a mixing bowl, place the cut fish pieces.
- Squeeze fresh lemon juice over the fish pieces. The acidity from the lemon will help tenderize the fish and add flavor.
- Add crushed garlic and crushed ginger to the bowl. These ingredients will infuse the fish with aromatic flavors.
- Mix the fish gently with your hands or a spoon to ensure all pieces are well coated with the marinade.
- Let the fish marinate for about 15 minutes at room temperature. This step enhances the flavor.
- In a separate mixing bowl, combine gram flour and cornflour. These flours will create a crispy coating for the fish.
- 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.
- 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.
- Add the crushed seeds and carom seeds into the dry mixture.
- 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.
- 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.
- Carefully pour the prepared batter over the marinated fish pieces.
- Gently fold the fish into the batter, ensuring that each piece is thoroughly coated. Be careful not to break the fish pieces while mixing.
- 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.
- In a deep frying pan or kadai, pour enough oil to submerge the fish pieces (about 2-3 inches deep).
- 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.
- 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.
- Fry the fish pakoras for about 6-8 minutes, turning occasionally to ensure even cooking. They should turn golden brown and crispy.
- 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 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.
Prepare the Fish:
Marinate the Fish:
Fry The Fish:
Serve: