Fish Pakora – Fish coated in an Indian style, spicy batter & deep fried ’till golden and crispy!
What’s not to like?
You can use any firm fish you like. The ones in this blog are made with cod. Haddock, pollack or even salmon could be used if you wanted.
Fish isn’t the cheapest ingredient. We’re all encouraged to eat more as it’s so good for us but how can we if we can’t afford it?
The good thing about this recipe for fish pakora is it makes a little go a long way.
I used 750g of cod fillets and it was easily enough for 6 of us as part of a main meal. If you are doing it as a starter or with mixed dishes you can use even less.
The amount of chilli you use in the batter is up to you. If you like heat, add more. If you prefer it milder add less or leave out completely.
Fish Pakora make a great starter served with pickles and raita. Or they can be served in chapatis, naan bread or even shop bought tacos.
We like to have them as an alternative to British Fish & Chips, served with Masala Chips (spiced chips) and dall.
Remember you can buy your Tandoori Masala and Kashmiri Masala from ‘Ome Made here!
Fish Pakora
Ingredients
- 750 g fish fillet skin on (cod, haddock or even salmon work well)
- 1 tbsp lemon juice roughly ½ lemon
- 2 tsp chopped/grated garlic
- 1 tsp chopped/ grated ginger
- 2 tsp Tandoori Masala
- 2 tsp Kashmiri Masala
- 1 tsp Chaat Masala
- 3-6 Green finger chillies sliced
- 1 handful chopped fresh coriander
- 1 egg beaten
- 2 tbsp Roughly of rice flour
- 4 tbsp Roughly of gram flour
- ½ tsp bicarbonate soda
- Pinch of salt
Instructions
- Cut the fish in to 1.5cm strips
- Toss the fish in the lemon juice and then mix in the garlic, ginger, spices, chillies and coriander. Cover and put in the fridge to marinate for 20 minutes to an hour.
- Mix the egg in to the fish followed by the flour, salt and bicarbonate of soda. Add just enough cold water to make sure all the fish is coated in a thick batter.
- Heat a deep fat fryer or at least 2inch of oil in a pan to around 170°C
- Start frying the fish, do not overcrowd the pan or the temperature will drop and you’ll end up with soggy batter. Flip the fish now and then to make sure it’s cooking evenly.
- Once the fish coated fish is an orangey brown colour and crispy (around 2 minutes) remove the fish from the pan with a slotted spoon and put on a warmed dish with kitchen paper to drain while you cook the rest.