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Crispy Fish Pakora (Fish Fritters)
Fish Pakora is a crispy, deep-fried snack, made by coating fish with a flavourful batter of gram flour and South Asian seasonings. These fish fritters are perfectly tender, crunchy and delicious.
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4
Calories: 191 kcal
Course:
Side Dish , Appetizer , Snacks
Cuisine:
Indian , Pakistani
Ingredients
- 500 g boneless white fish cut in bite-sized cubes
Marinade
- ¾ teaspoon salt
- ½ teaspoon ginger minced
- ½ teaspoon garlic minced
- 1 tablespoon lemon juice
Batter
- ⅓ cup gram flour
- 2 tablespoon rice flour
- 2 green chilies sliced
- 3-4 tablespoon fresh coriander chopped
- water as required
Seasonings
- ½ teaspoon salt
- ¾ teaspoon red chili powder
- 1 teaspoon crushed chilies
- ½ teaspoon carom seeds
- ¼ teaspoon turmeric powder
- 1 ½ teaspoon cumin seeds crushed
- 1 ½ teaspoon coriander seeds crushed
Garnish
- chaat masala
- Lemon wedges
Instructions
- Mix the fish with salt, ginger, garlic and lemon juice. Keep aside for 10 to 15 minutes.
- Whisk together gram flour, rice flour, green chilies, fresh coriander and all the seasonings. Use a little water to make a thick paste. The fish will already have some moisture, so don’t thin out the batter too much.
- Add this batter to the fish and mix well. Adjust water at this point. The batter should have a medium consistency and not be runny.
- Heat a pot of oil to 175-180 °C (350-360 °F). On medium heat, fry the fish till cooked through. Fish takes only a couple of minutes so be mindful of that. Increase the heat and fry on high for a minute to crisp up.. When golden brown and crunchy, remove on a wire rack..
- Sprinkle chaat masala and serve with lemon wedges and tamarind chutney. Enjoy!
Cup of Yum
Notes
- You can use any boneless white fish. Some great options are cod, haddock and pollock, tilapia and halibut.
- You can substitute cornflour (cornstarch) with rice flour.
- Don’t let the fish sit too long with the marinade. It will start breaking apart.
- Make sure the oil is hot enough before you add your fish pakoras, otherwise the batter will separate from the fish
- Remove on a metal rack instead of a paper towel to keep the fish pakora crispy. Otherwise they will get soggy in their own moisture.
Nutrition Information
Calories
191kcal
(10%)
Carbohydrates
12g
(4%)
Protein
28g
(56%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
63mg
(21%)
Sodium
889mg
(37%)
Potassium
516mg
(15%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
294IU
(6%)
Vitamin C
5mg
(6%)
Calcium
34mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 191
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 12g | 4% |
| Protein | 28g | 56% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 63mg | 21% |
| Sodium | 889mg | 37% |
| Potassium | 516mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 294IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.