Fish Pakoda Recipe

We’ve tried out a fair variety of pakoras. From paneer and broccoli to bread and even some shrimp! But the fish pakora manages to trump most of them. Especially if you’re a fish lover.

The recipe is unlike any other and involves some marinating before the pakora-fication of the fish. This just goes on to prove that this fish pakora is going to be nothing like any fish fritter, cutlet or fillet that you’ve ever had before. Try it out and see for yourself!

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Fishy Matter

Batter fried boneless fish cubes.

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Course

Appetizer, Snacks

Cuisine

Indian

Prep Time

90 minutes

Cook Time

15 minutes

Servings

MetricUS Imperial

Ingredients

• 1 kg Boneless fish
• Oil for deep frying

For the marinade

• 1/4 cup lime juice
• 2 tsp ginger and garlic paste
• 1 tsp ground black pepper
• 1 tsp cumin seeds powder
• 1 tsp Salt

For the batter

• 3/4 cup Besan Chickpea flour
• 1/4 cup Rice flour
• 1 tsp ajwain
• 1 tsp Whole red chili crushed
• 1 tsp baking powder
• 2 tbsp white onion finely chopped
• 3/4 tsp Salt
• water as required

Course Appetizer, Snacks Cuisine Indian Prep Time 90 minutes Cook Time 15 minutes Servings MetricUS Imperial Ingredients 1 kg Boneless fish Oil for deep frying For the marinade 1/4 cup lime juice 2 tsp ginger and garlic paste 1 tsp ground black pepper 1 tsp cumin seeds powder 1 tsp Salt For the batter 3/4 cup Besan Chickpea flour 1/4 cup Rice flour 1 tsp ajwain 1 tsp Whole red chili crushed 1 tsp baking powder 2 tbsp white onion finely chopped 3/4 tsp Salt water as required

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Instructions

1. Wash fish thoroughly and cut into 1-inch cubes.
2. In a bowl combine all the marinade ingredients and mix well.
3. Stir in fish and let it stand for an hour in the refrigerator.
4. Combine all the ingredients together for the batter in a bowl, leaving out water.
5. Slowly add water make a smooth batter (neither too thick nor too lose).
6. Remove fish from the marinade and stir into the batter. Let it stand for 20 minutes.
7. Heat oil in a deep skillet and fry the battered fish until golden brown.
8. Serve hot with mint chutney and tomato ketchup.