Fish Pakora is a popular Indian snack, especially loved for its crispy texture and flavorful taste. This dish features tender pieces of fish coated in a spicy batter and deep-fried until golden brown. Perfect for a rainy evening or a party snack, Fish Pakora is sure to please anyone who loves seafood with a kick. Here’s how you can make this mouthwatering dish at home.
Ingredients:
For the Fish Marinade:
- 500g fish fillets (preferably boneless, such as tilapia, basa, or catla)
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1 tsp garam masala powder
- 1 tbsp lemon juice
- Salt to taste
- 1 tbsp mustard oil (or any oil of your choice)
For the Pakora Batter:
- 1/2 cup gram flour (besan)
- 2 tbsp rice flour (for extra crispiness)
- 1/2 tsp baking powder (optional, for fluffiness)
- 1 tsp ajwain (carom seeds)
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp chili powder (optional, for extra heat)
- Salt to taste
- Water as needed (for batter consistency)
For Frying:
- Oil for deep frying
Instructions:
1. Marinate the Fish:
- Clean the fish fillets and cut them into bite-sized pieces.
- In a bowl, combine the ginger-garlic paste, turmeric, red chili powder, garam masala, lemon juice, salt, and mustard oil.
- Add the fish pieces to this mixture and gently coat them. Let the fish marinate for about 15-20 minutes to absorb all the flavors.
2. Prepare the Pakora Batter:
- In a separate bowl, mix together the gram flour, rice flour, baking powder, ajwain, cumin powder, coriander powder, chili powder, and salt.
- Gradually add water to form a thick batter that can coat the fish pieces. The batter should be smooth but not runny.
- Keep the consistency on the thicker side so that it sticks well to the fish while frying.
3. Heat the Oil:
- Heat enough oil in a deep frying pan or wok to submerge the fish pieces.
- To check if the oil is ready, drop a small bit of batter into the oil. If it sizzles and rises to the surface immediately, the oil is hot enough for frying.
4. Coat the Fish:
- Take the marinated fish pieces and dip each one into the pakora batter, ensuring they are fully coated.
- Carefully drop the battered fish into the hot oil. Don’t overcrowd the pan; fry in batches if necessary.
5. Fry Until Golden:
- Fry the fish pieces on medium heat until they turn golden brown and crispy, usually about 3-4 minutes.
- Use a slotted spoon to remove the fish from the oil and place them on paper towels to drain excess oil.
6. Serve:
- Serve the crispy Fish Pakoras hot with a side of green chutney or tamarind chutney.
- You can also garnish with a squeeze of lemon juice and finely chopped onions for an added zing.
Tips:
- Fish Choice: While any boneless fish works, choose a variety with a firm texture that won’t fall apart when frying.
- Crispiness: For extra crispiness, mix in a little rice flour or corn flour into the batter.
- Spices: Adjust the spice levels according to your preference. Add more chili powder for heat or experiment with other spices like fennel powder for a unique taste.
Conclusion:
Fish Pakora is a versatile dish that can be made with various fish types, and its crispy, flavorful exterior pairs perfectly with the tender fish inside. Whether it’s for a festive occasion or just a regular snack, this recipe will be a hit with family and friends. Enjoy the delicious taste of Fish Pakora today!
