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fish pakora in big platter with sauce

Fish Pakora Recipe

Fish pakora is one of the best Indian snacks of street food. Golden brown fish, deep fried with the marination of Indian spices and gram flour (besan) makes a perfect flavor to serve with chutney or tartar sauce. Crispy and crunchy from outside, tender and juicy from inside will tempt you to eat without stopping hands.
4.50 from 4 votes
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Prep Time: 15 minutes
Cook Time: 5 minutes
Marination: 30 minutes
Total Time: 20 minutes
Servings: 4 Persons
Calories: 229kcal
Author: Hinz

Equipment

  • Frying Pan

Ingredients

  • 300 g White Fish (Boneless)
  • 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
  • 2 tablespoon rice flour gluten free
  • 2 cups Oil for deep frying

Instructions

  • Place fish cubes in a deep bowl.

Prepare Seasoning

  • Season with salt, red chili powder, garam masala, chaat masala, cumin powder, carom powder, grated garlic and ginger.
  • Squeeze fresh lemon juice.
  • Give it a good mix with gentle hand as the fish is delicate.
  • Leave it at warm place for marination for about 30 minutes.

Coating

  • After 30 minutes, add gram flour and rice flour on fish and toss it again. If the mixture is dry then add little water otherwise don’t use water. Make a sticky and consistent batter which should not be runny.

Deep Frying

  • Preheat the vegetable oil in a deep wok on medium temperature.
  • Deep fry the fish cubes from all sides until it get golden brown color.
  • Properly squeeze the oil while take out from oil. Keep on absorbant paper to make it crispy for a long time.
  • Sprinkle chaat masala and serve with your favorite chutney or sauce.

Video

Notes

  1. Use fish without bone.
  2. If you have fish with bones then make it boneless before marination. 
  3. Salmon, whitefish, and Tilapia are good as I have tried with these fish to make pakoras. 
  4. Fish are delicate so gently toss the fish in the marination. 
  5. Use gluten-free rice flour (white or brown) to make it crunchy from outside. 
  6. You can also use cornflour to make it extra crispy from outside.
  7. Use fresh chickpea flour as it makes a perfect taste after frying pakoras.
  8. Don’t over spice!
  9. Monitor the temperature while frying. Initially fry at high temperature and then turn to medium until getting golden brown color. 
  10. Avoid overcrowding the fish while frying otherwise it will break into pieces
  11. When taking out, try to squeeze the oil as it will leave the fish pakoras crispy for a long time.
  12. It’s eggless and gluten-free fish pakoras. If you are using cornflour then make sure to use gluten-free.
  13. 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!

Nutrition

Serving: 50g | Calories: 229kcal