Fish Pakora
Fish marinated in spices, coated in a spiced batter and deep fried 'till crispy. Perfect for a starter or try as a main dish with Masala Chips and Tarka Dall as an Indian/British fusion version of Fish, Chips and Mushy Peas!
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.
Notes
ry serving with Masala Chips (chips coated in spices, garlic, ginger and chillies) and Tarka Dall as an alternative to traditional British Fish, Chips ‘n’ Mushy peas!
Tried this recipe?Let us know how it was!