Go Back

Crispy Fish Pakora (Fish Fritters)

Crispy gram flour coated fish fritters
Print Recipe Pin Recipe
Prep Time 14 minutes
Course Appetizer / Snack
Cuisine South Asian

Ingredients
  

Fish

  • 500 g boneless white fish cut into bite-sized cubes

Marinade

  • ¾ teaspoon salt
  • ½ teaspoon minced ginger
  • ½ teaspoon minced garlic
  • 1 tablespoon lemon juice

Batter

  • ⅓ cup gram flour besan
  • 2 tablespoons rice flour
  • 2 green chilies sliced
  • 3 –4 tablespoons fresh coriander chopped
  • Water as required

Seasonings

  • ½ teaspoon salt
  • ¾ teaspoon red chili powder
  • 1 teaspoon crushed chilies
  • ½ teaspoon carom seeds ajwain
  • ¼ teaspoon turmeric powder
  • 1½ teaspoons crushed cumin seeds
  • 1½ teaspoons crushed coriander seeds

Garnish

  • Chaat masala
  • Lemon wedges

Instructions
 

  • In a bowl, mix fish with salt, ginger, garlic, and lemon juice. Set aside for 10–15 minutes.
  • In another bowl, whisk together gram flour, rice flour, green chilies, fresh coriander, and all seasonings.
  • Add a little water to form a thick batter. Keep it medium-thick, not runny.
  • Add the batter to the marinated fish and mix well, adjusting water only if needed.
  • Heat oil to 175–180°C (350–360°F).
  • Fry fish on medium heat until cooked through, about 2–3 minutes.
  • Increase heat briefly to crisp the pakoras until golden brown.
  • Remove and drain on a wire rack.
  • Sprinkle chaat masala and serve hot with lemon wedges and chutney.

Notes

  • Use cod, tilapia, haddock, or basa