Fish Pakoras
Bite-sized boneless fish coated in a spiced gram flour and rice flour batter, fried until crisp outside and flaky inside. Ideal with tea or as an Iftar starter.
Ingredients
Equipment: Deep karahi or heavy pan, slotted spoon, mixing bowls, kitchen paper, thermometer (optional)
Method
Pat the fish cubes very dry with kitchen paper and place them in a bowl. Add the lemon juice, ginger-garlic paste, 1 tsp salt, chilli powder, turmeric and crushed coriander seeds. Toss gently so the pieces do not break.
Cover and refrigerate the fish for 20 minutes while you make the batter.
In a separate bowl, mix the besan, rice flour, baking powder, remaining salt, ajwain (rub it between your palms first), roasted cumin, green chillies and fresh coriander.
Add the cold water a little at a time, whisking until you have a thick, smooth batter that coats the back of a spoon in a thick layer. Add a splash more water only if it is too stiff to drop from the spoon.
Heat the oil in a karahi over medium heat to about 170°C. To test without a thermometer, drop in a little batter; it should rise to the top within a few seconds and sizzle steadily.
Fold the marinated fish into the batter so each piece is fully coated. Lift out 6–8 pieces one at a time and lower them gently into the oil, without crowding the pan.
Fry for 4–5 minutes, turning once or twice, until the coating is deep golden and crisp and the fish inside is opaque and flakes easily.
Remove with a slotted spoon and drain on kitchen paper. Let the oil come back to temperature, then fry the second batch the same way.
Fry the remaining pieces in a final batch. Sprinkle all the pakoras with chaat masala while they are still hot and serve straight away.
Cooking tips
- Dry fish gives a crisper coating; pat the cubes well after marinating and remove any pin bones you find.
- Keep the oil at a steady medium heat. Too hot and the batter browns before the fish cooks; too cool and the pakoras soak up oil.
- Use cold water for the batter and do not let it rest long, as baking powder works best when fried soon after mixing.
- Choose firm fish like rohu or basa; delicate fish can fall apart in the batter.
Substitutions
- Use cod, tilapia or any firm boneless white fish in place of rohu or basa.
- Replace lemon juice with 1 tbsp white vinegar in the marinade.
- If you have no rice flour, use cornflour for the same crisp finish.
- Skip the baking powder for a denser, crunchier coating.
Serve with
"Serve hot with mint-coriander chutney, tamarind chutney or ketchup, lemon wedges and sliced onion sprinkled with salt. Good alongside a pot of chai."
Storage
Best eaten fresh. Cool leftovers completely, then refrigerate in an airtight container for up to 1 day.
Reheating
Reheat on a rack in an oven at 200°C for 8–10 minutes, or in an air fryer at 180°C for 4–5 minutes, until hot and crisp again. Avoid the microwave, which makes the coating soft.
Nutrition per serving, estimated
Not shown for this recipe because it can’t be estimated reliably (for example, oil absorbed during deep frying varies a lot).
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