Fish Pakora is a popular Indian street food snack and one of the most loved fish starters on restaurant menus. Tender pieces of cod fish are marinated in aromatic Indian spices and coated in gram flour (besan), then deep-fried until golden and crisp. The result? A perfectly crispy and crunchy exterior with a soft, juicy inside that melts in every bite.
Serve these delicious fish fritters with mint chutney or tartar sauce, and you’ve got an irresistible family-friendly appetizer that’s perfect for dinner, parties, or weekend gatherings. Once you try it, it’ll become your go-to seafood snack!
If you’re a pakora lover like me, you’ll definitely enjoy exploring more delicious variations from my kitchen. Try the crispy Paneer Pakora for a cheesy twist, the Chicken Pakora for a protein-packed appetizer, or go classic with Besan Pakoray — a perfect tea-time snack. For something traditional, make the flavorful Punjabi Kadhi Pakora or indulge in the festive Pakistani Pakora Platter, perfect for Ramadan or rainy days. Each one brings its own unique taste and texture that your family will love!
Watch Fish Pakora Recipe
Don't forget to checkout the detailed Recipe card at the end of this post.
What is Fish Pakora?
Fried Fish Pakora is one of the famous Indian fish fritters that people love to have as a snack or appetizer. This handheld boneless fish pakora gives you the best option to eat fish. People from Punjab, Amritsar, and Lahore (Pakistan) are famous to make the best fish pakora and it is also considered as the famous street food. The stunning aroma of fried pakoras tempts you to eat and believe me the first bite of pakora with green chutney will make you fall in love with this special fish recipe.
Pakora is a well-loved bite size Indian fritter that can be made with various vegetables and meats. Onion pakora, vegetable pakora, laccha pakora, and paneer pakora are favorites among people, while chicken pakora and fish pakora are also very popular for their delicious flavor after being fried in gram flour batter.
In South Asia, India, Pakistan, Bangladesh, and Nepal prepare various types of pakoras according to people's preferences. In the Middle East, pakoras are becoming popular as many in the Indian and Pakistani communities have shared this recipe, which everyone enjoys. Living in Dubai, UAE, I've noticed that many Arab people are also familiar with the flavor of pakoras, especially during Ramadan at Iftar. If you haven't tasted them yet, I encourage you to try, and I'm confident these handheld pakoras will be so delicious that you won't be able to stop eating them.
Pakora and rain are associated with each other. In the monsoon season, I always love to make different styles of pakoras to serve with tea. It is also associated with childhood memories as my mother used to make pakora and samosa as the raindrops pour down. In Ramadan, I love adding this recipe in my Iftar menu.
Best Fish For Pakora
Choosing the right fish makes all the difference in achieving that perfect crispy-on-the-outside, juicy-on-the-inside pakora!
The best fish for pakora is one that’s firm, boneless, and mild in flavor — so it holds its shape while deep frying and beautifully absorbs the spicy gram flour batter.
Here are some great options:
- Cod – My top choice! It’s tender, flaky, and cooks quickly, giving that restaurant-style golden crust.
- Haddock – Another popular white fish that fries well and stays juicy inside.
- Tilapia – Budget-friendly and light, perfect for quick homemade pakoras.
- Catfish or Basa – Mild, meaty, and great for achieving a crunchy texture.
- Kingfish (Surmai) – Commonly used in Indian and Pakistani homes; rich and flavorful.
Tip: Avoid oily fish like mackerel or salmon for pakoras — they can overpower the spice blend and become too soft when fried.
How to Cut Fish for Pakoras
Cutting the fish properly is the secret to making crispy, evenly cooked fish pakoras every time. The right cut helps the batter cling beautifully while keeping the fish tender inside.
Here’s how to do it:
- Choose boneless fillets: Start with clean, boneless fish fillets (like cod, haddock, or tilapia). Remove any remaining pin bones with tweezers.
- Pat dry: Gently pat the fillets dry with a kitchen towel — this helps the batter stick better and prevents splattering during frying.
- Cut into bite-sized pieces: Slice the fish into 1.5 to 2-inch cubes or strips — small enough to cook through quickly but large enough to stay juicy.
- Even thickness: Try to keep all pieces the same size (around ½ inch thick) for uniform frying and texture.
- Optional tip: If using a delicate fish like tilapia, chill it for 15–20 minutes before cutting — it firms up and becomes easier to handle.
Tip: Don’t make the pieces too thin; thin cuts can dry out fast and lose that soft, flaky inside you want in every bite.
👉 Secret Ingredient Of Fish Pakora
The secret ingredient to make tasty fish pakora is carom powder which is locally called ajwain powder. It will add a unique aroma and taste to fish. So don’t avoid it!
Why You'll Love ❤ This Recipe
If you love crispy snacks or seafood appetizers, this Fish Pakora will win your heart from the very first bite! It’s that perfect mix of Indian street-style crunch and restaurant-quality flavor — the kind of snack everyone reaches for before the main meal.
You’ll love it because it’s:
- Crispy outside and melt-in-mouth inside — perfectly fried golden fish.
- Quick and easy — ready in under 30 minutes.
- Packed with Indian spices that bring warmth and depth to every bite.
- A versatile appetizer — serve it as a fish starter, snack, or party platter.
- Family-approved — even kids love its mild, crunchy texture!
- Perfect with chutney or tartar sauce for that irresistible desi twist.
Once you make it fresh at home, you’ll never go back to frozen fish bites again!
Ingredients & Substitutions
Here’s everything you need to make crispy, restaurant-style fish pakoras at home:
🔸 Fish:
- 300 g white fish (boneless) – Use firm white fish like cod, haddock, tilapia, or basa. Make sure it’s boneless and cut into bite-sized cubes for even frying.
🔸 Seasoning & Spices:
- 1 teaspoon salt – Balances the flavors.
- 1 teaspoon red chili powder – Adds heat and color to the batter.
- 1 teaspoon garam masala – Brings that warm, earthy Indian flavor.
- 1½ teaspoon chaat masala – For a tangy, street-style kick.
- ½ teaspoon cumin + carom seeds powder (zeera + ajwain) – Helps with digestion and adds a lovely aroma.
🔸 Fresh Aromatics:
- 1 teaspoon grated garlic – Infuses deep savory flavor.
- 1 teaspoon grated ginger – Adds freshness and a mild spice.
- 1 tablespoon lemon juice – Brightens up the fish and removes any smell.
🔸 Batter Ingredients:
- ¼ cup gram flour (besan) – The main coating for the pakora, gives a nutty flavor and crispy texture.
- 2 tablespoons rice flour – Adds crunch and makes the batter light and crisp.
🔸 For Frying:
- 2 cups oil for deep frying – Use neutral oil like vegetable or sunflower oil that can handle high heat.
How to Make Fish Pakora (Deep-Fried)
1. Prepare and Debone the Fish
Begin by deboning the fish fillets. I used two white fish fillets and cut them into small bite-sized cubes—perfect for frying. You can also use salmon fillets if you prefer a richer flavor. Once cut, place the fish cubes in a deep mixing bowl for marination.
2. Season and Marinate the Fish
Sprinkle the fish with salt, red chili powder, garam masala, chaat masala, cumin, and carom (ajwain) powder. Add a squeeze of fresh lemon juice and gently toss until all pieces are well-coated.
Let the fish marinate for about 30 minutes so the spices and lemon juice can infuse deep flavor and tenderize the fish naturally.
3. Prepare the Gram Flour Batter
After marination, add gram flour (besan) and rice flour directly to the fish. (For extra crispiness, you can also mix in a little corn flour.)
Gently combine everything — avoid adding too much water. The goal is a thick, sticky batter that clings to the fish pieces. If it feels too dry, add a few drops of water at a time. A runny batter will make the pakoras soggy and cause them to fall apart while frying.
4. Deep Fry the Fish Pakoras
Heat oil in a deep pan for frying. Once the oil is hot, carefully drop the marinated fish pieces in.
Start frying on medium-high heat so the coating turns crisp, then reduce to medium to cook evenly from inside. Fry until the fish turns golden brown and crunchy on all sides.
5. Drain and Serve
Use a slotted spoon to remove the pakoras, letting excess oil drip off before placing them on absorbent paper. Don’t cover them immediately — keeping them open helps retain their crisp texture.
Serve hot with mint chutney, tamarind sauce, or tartar dip, and enjoy the irresistible crunch!
Air Fryer Fish Pakora
If you love fish pakoras but want to skip the deep frying, the air fryer is your best friend! You’ll still get that crispy, golden texture and flavorful masala coating — with very little oil.
Here’s how to make it:
Preheat the Air Fryer – Set your air fryer to 400°F (200°C) for about 5 minutes. Preheating helps the pakoras cook evenly and become crisp faster.
Prepare the Fish – Follow the same marination and batter preparation steps as the traditional recipe. Make sure each piece is evenly coated in the thick gram flour mixture.
Lightly Oil the Basket – Spray or brush a little oil on the air fryer basket to prevent sticking.
Arrange the Fish Pakoras – Place the marinated fish pieces in a single layer in the basket. Avoid overlapping so they can crisp up from all sides.
Air Fry – Cook at 400°F (200°C) for 10–12 minutes, flipping halfway through. Lightly spray oil on top before flipping for an extra crunch.
Check Doneness – Once they turn golden brown and crisp, remove them carefully.
Serve Hot – Enjoy your air-fried fish pakoras with mint chutney or garlic mayo — the same great taste with much less oil!
Tip: If you prefer extra crispy pakoras, you can air fry them for an additional 2–3 minutes, but keep an eye to prevent overcooking.
Expert Tips
- Get that perfect golden, restaurant-style crispiness every time with these simple expert tips:
- Use Dry Fish Pieces – After washing, pat dry the fish completely with a paper towel. Extra moisture will make the batter watery and prevent crisp frying.
- Marinate Before Mixing Batter – Let the fish soak up the spices and lemon juice for at least 30 minutes before adding gram flour. This enhances both flavor and tenderness.
- Right Batter Consistency – The batter should be thick and sticky, not runny. It should coat the fish like a smooth layer — this helps form a crunchy crust once fried.
- Mix Rice Flour or Corn Flour – A spoonful of rice flour or corn flour in the batter helps create that extra crispy, and crunchy texture.
- Control Oil Temperature – Always fry at medium-high heat (around 350°F / 175°C). Too hot, and the pakoras will brown fast but stay raw inside. Too cold, and they’ll absorb excess oil.
- Avoid Overcrowding the Pan – Fry in small batches so the oil temperature stays consistent, ensuring even frying and perfect color.
- Drain Properly After Frying – Use a slotted spoon to lift the fish pakoras and let excess oil drip off. Place them on a wire rack or absorbent paper, and never cover them immediately — steam makes them soggy.
- Serve Immediately – Fish pakoras taste best fresh and hot right out of the fryer! Pair with green chutney, garlic mayo, or tamarind dip for the ultimate street-style flavor.
Flavor Variations
- Amritsari Fish Pakora: A Punjabi-style favorite made with ajwain (carom seeds), gram flour, and a dash of lemon juice. It’s spicy, tangy, and extra crispy — just like the ones sold at street-side dhabas.
- South Indian Masala Fish Pakora: Add curry leaves, rice flour, and a pinch of turmeric to bring that coastal South Indian aroma. Perfect to serve with coconut chutney or tamarind sauce.
- Battered Fish Pakora: Make it with a gram flour and cornflour batter for a light, crunchy coating — similar to fish fritters. Great for kids and parties.
- Spicy Chili Garlic Fish Pakora: Mix red chili paste, garlic, and vinegar into your batter for a fiery Indo-Chinese twist. Serve hot with schezwan sauce.
- Air Fryer Fish Pakora: For a healthier version, air fry the marinated fish until golden and crisp. You’ll still get that amazing crunch without deep-frying.
Serving Idea
Fish pakoras go perfectly with a range of chutneys, dips, salads, raita, breads, and drinks, which really boost the crispiness and spices of the fried fish.
Chutneys and Dips:
- Green Chutney: Bright and fragrant, usually mixed with coriander, mint, and a touch of yogurt for a creamy texture.
- Tamarind Chutney: Sweet and tangy, it provides a zesty contrast to the pakoras.
- Red Chili or Garlic Chutney: Perfect for those who love a bit of heat and bold flavors.
- Yogurt-Based Dips/Raita: Cucumber raita, onion-tomato raita, or mint raita can help cool the palate and aid digestion.
- House Sauce: Secret sauce of restaurants made with garlic, mayo and ketchup.
- Tartar Sauce: It's a zesty dip made with mayonnaise, finely diced pickles, along with other flavorful spices and assorted herbs.
Simple Fresh Salad: Sliced cucumbers, onions, and tomatoes, with a squeeze of lemon, offer crunch and freshness.
To enhance the taste, sprinkle chaat masala and garnish with freshly chopped coriander. Best to pair up with other snacks or pakoras.
To make a perfect plater, you can also add French fries, roasted potatoes, and skillet corns.
FAQS
You can use it, but I suggest not to. It acts as a tenderizer, making it tricky to handle the fish while frying since it might fall apart.
1. Ensure the fish is well-coated in gram flour before you fry it.
2. Be mindful of the temperature. Only give the fish a stir in the oil once it has a nice crispy texture.
3. Too much stirring can cause it to break apart.
4. Fish is fragile, so handle it with care.
Steer clear of frying at super high temperatures because it will get cooked on the outside while staying raw on the inside. For the best fish pakora, start by frying at a high temperature (220°C) until it gets that crispy texture, then lower the heat to medium and continue frying until it turns a lovely golden brown.
These fish pakoras are eggless. You can add egg to make it healthy and bind the batter in a consistent manner. Here I used water-free batter which is sticky and consistent to grip the fish while frying. Egg makes the frying foamier so to avoid that I didn’t use egg
Tartar sauce is amazing, but you can also pair it with green chutney, tamarind sauce, and chili garlic sauce mixed with yogurt dressing.
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Fish Pakora (Indian Street Style Recipe)
Equipment
- Frying Pan
Ingredients
- 300 g White Fish (Boneless cubes) or cod fish
- 1 teaspoon Salt
- 1 teaspoon Red Chili Powder
- 1 teaspoon Garam Masala
- 1.5 teaspoon Chaat Masala
- ½ teaspoon Cumin + Carom seeds Powder (Zeera + Ajwain)
- 1 teaspoon Grated Garlic
- 1 teaspoon Grated Ginger
- 1 tablespoon Lemon Juice
- ¼ cup Gram Flour Besan
- 2 tablespoon rice flour For extra crunch
- 2 cups Oil For deep frying
Instructions
Prepare and Debone the Fish
- Begin by deboning the fish fillets. I used two white fish fillets and cut them into small bite-sized cubes—perfect for frying. You can also use cod fish if you prefer a richer flavor. Once cut, place the fish cubes in a deep mixing bowl for marination.
Season and Marinate the Fish
- Sprinkle the fish with salt, red chili powder, garam masala, chaat masala, cumin, and carom (ajwain) powder.
- Add a squeeze of fresh lemon juice and gently toss until all pieces are well-coated.
- Let the fish marinate for about 30 minutes so the spices and lemon juice can infuse deep flavor and tenderize the fish naturally.
Prepare the Gram Flour Batter
- After marination, add gram flour (besan) and rice flour directly to the fish. (For extra crispiness, you can also mix in a little corn flour).
- Gently combine everything — avoid adding too much water. The goal is a thick, sticky batter that clings to the fish pieces. If it feels too dry, add a few drops of water at a time. A runny batter will make the pakoras soggy and cause them to fall apart while frying.
Deep Fry the Fish Pakoras
- Heat oil in a deep pan for frying. Once the oil is hot, carefully drop the marinated fish pieces in.
- Start frying on medium-high heat so the coating turns crisp, then reduce to medium to cook evenly from inside.
- Fry until the fish turns golden brown and crunchy on all sides.
Drain and Serve
- Use a slotted spoon to remove the pakoras, letting excess oil drip off before placing them on absorbent paper. Don’t cover them immediately — keeping them open helps retain their crisp texture.
- Serve hot with mint chutney, tamarind sauce, or tartar dip, and enjoy the irresistible crunch!
Video
Notes
- Use Dry Fish Pieces – After washing, pat dry the fish completely with a paper towel. Extra moisture will make the batter watery and prevent crisp frying.
- Marinate Before Mixing Batter – Let the fish soak up the spices and lemon juice for at least 30 minutes before adding gram flour. This enhances both flavor and tenderness.
- Right Batter Consistency – The batter should be thick and sticky, not runny. It should coat the fish like a smooth layer — this helps form a crunchy crust once fried.
- Mix Rice Flour or Corn Flour – A spoonful of rice flour or corn flour in the batter helps create that extra crispy, and crunchy texture.
- Control Oil Temperature – Always fry at medium-high heat (around 350°F / 175°C). Too hot, and the pakoras will brown fast but stay raw inside. Too cold, and they’ll absorb excess oil.
- Avoid Overcrowding the Pan – Fry in small batches so the oil temperature stays consistent, ensuring even frying and perfect color.
- Drain Properly After Frying – Use a slotted spoon to lift the fish pakoras and let excess oil drip off. Place them on a wire rack or absorbent paper, and never cover them immediately — steam makes them soggy.
- Serve Immediately – Fish pakoras taste best fresh and hot right out of the fryer! Pair with green chutney, garlic mayo, or tamarind dip for the ultimate street-style flavor.
Shami
I love fish pakora ❤️