Fish Pakoras, a beloved Indian snack found in restaurants and eateries, are crispy fritters adored by seafood enthusiasts. Tender fish pieces are seasoned with spices, enveloped in a gram flour batter, and fried until perfectly crispy. These delectable treats, a variation of the classic pakoras, are a must-try for anyone who loves seafood. Enjoy them with your favorite dip or pair them with refreshing Mint or Cilantro chutney for a delightful snack experience.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients 500 grams boneless fish fillets (such as cod, tilapia, or haddock), cut into bite-sized pieces
1 cup chickpea flour (besan)
2 tablespoons rice flour (optional, for extra crispiness)
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon garam masala
1 teaspoon chaat masala
Salt to taste
Water, as needed
Vegetable oil for frying
Fresh cilantro leaves, chopped for garnish
Lemon wedges, for serving
Method - Rinse the fish fillets under cold water and pat them dry with paper towels.
- Cut the fillets into bite-sized pieces and set aside.
- In a mixing bowl, combine chickpea flour, rice flour (if using), cumin seeds, turmeric powder, red chili powder, garam masala, chaat masala, and salt.
- Gradually add water to the dry ingredients, whisking continuously, until you achieve a smooth, thick batter consistency. The batter should coat the back of a spoon without dripping too much.
- Heat vegetable oil in a deep frying pan or skillet over medium-high heat.
- Dip each piece of fish into the batter, ensuring it is well-coated on all sides.
- Carefully drop the coated fish pieces into the hot oil, one by one, making sure not to overcrowd the pan.
- Fry the fish pakoras in batches for about 3-4 minutes on each side, or until they turn golden brown and crispy.
- Use a slotted spoon to remove the fried pakoras from the oil and transfer them to a plate lined with paper towels to drain excess oil.
- Garnish the Fish Pakoras with freshly chopped cilantro leaves.
- Serve hot with lemon wedges and your favorite dipping sauce, such as mint chutney or tamarind sauce.
Tips: - Ensure the oil is hot enough before frying the pakoras to achieve a crispy texture.
- You can adjust the spices according to your taste preferences.
- For extra crispiness, you can add a tablespoon of rice flour to the batter.
- Serve the Fish Pakoras immediately to enjoy them at their best.