Photo: Satdeep Gill · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Snack

Fish Pakora

Traditional 15. Fish Pakora recipe

🧺 Ingredients

• 225g boneless white fish fillet (cod/tilapia), cut into 1-inch cubes
• ⅓ cup gram flour (besan, 50g)
• 2½ tbsp rice flour (25g)
• ½ tsp carom seeds, crushed
• ½-¾ tsp Kashmiri red chili powder
• ¾-1 tsp garam masala
• 2 tbsp mint/coriander leaves, chopped
• 1½ tbsp oil (22ml)
• ¼ cup water (60ml)
• ½ tsp salt
• Oil for frying (1.5 cups/360ml)

👩‍🍳 How to make Fish Pakora

1. Marinate fish (5 mins, room temperature): Cut 225g fish into 1-inch/2.5cm cubes or 2-inch/5cm strips. Remove any pin bones. Combine with ½ tsp salt, 1½ tsp lemon juice, ½ tsp ginger (grated), ½ tsp garlic (minced), ¼ tsp turmeric, ¼ tsp black pepper. Rest 5 minutes only.
2. Prepare batter (3 mins, room temperature): Mix crushed carom seeds, 22ml oil, ½-¾ tsp chili powder, ¾-1 tsp garam masala, 2 tbsp chopped herbs, 50g gram flour, 25g rice flour. Add 60ml water gradually until batter coats fish without being runny.
3. Heat oil (5 mins, high heat): Heat 1.5 cups oil to 350°F/170°C. Test with small batter drop—should sizzle and rise slowly.
4. Coat and fry (10 mins, medium heat): Coat fish pieces in batter, gently slide into hot oil without crowding (5-6 pieces at time). Do not touch for 2 minutes. Fry 4-5 minutes total until golden and crispy. Fish should be cooked through, flaky inside.
5. Drain and serve (2 mins): Transfer to paper towels or cooling rack. Sprinkle chaat masala. Serve with coriander chutney or tamarind dip.

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