📝 About This Recipe
Transport your taste buds to the bustling streets of Punjab with these iconic Fish Pakoras. Featuring succulent white fish marinated in a pungent blend of carom seeds, ginger-garlic paste, and warm spices, each piece is enveloped in a light, lacy chickpea flour batter. Deep-fried to a shatteringly crisp golden brown, these nuggets offer a perfect contrast between the flaky, tender interior and the zesty, spiced crust.
🥗 Ingredients
The Fish
- 500 grams Firm White Fish Fillets (cod, haddock, or tilapia, cut into 2-inch chunks)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Salt (to taste)
First Marinade
- 1 tablespoon Ginger-Garlic Paste (freshly ground preferred)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Ajwain (Carom Seeds) (crushed between palms to release oils)
The Batter
- 1 cup Besan (Gram Flour) (sifted to remove lumps)
- 2 tablespoons Rice Flour (for extra crunch)
- 1 Egg (lightly beaten; helps the batter adhere)
- 1/2 teaspoon Garam Masala
- 1 teaspoon Chaat Masala (plus extra for dusting)
- 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi) (crushed)
- 2-3 tablespoons Water (as needed for a thick consistency)
- 2 cups Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
Pat the fish chunks completely dry using paper towels. This is crucial for ensuring the marinade sticks and the fish doesn't become soggy.
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2
In a medium bowl, toss the fish with lemon juice and salt. Let it sit for 5 minutes, then drain any excess moisture that has been released.
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3
Add the ginger-garlic paste, Kashmiri chili powder, turmeric, and crushed ajwain seeds to the fish. Massage the spices gently into the flesh and marinate for 15-20 minutes.
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4
In a separate large mixing bowl, whisk together the besan (gram flour), rice flour, garam masala, chaat masala, and crushed kasuri methi.
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5
Add the lightly beaten egg to the dry flour mixture and stir. The egg acts as a binder to prevent the batter from falling off in the hot oil.
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6
Gradually add the marinated fish chunks into the flour mixture. Add water one tablespoon at a time, mixing by hand until a thick, paste-like batter coats each piece of fish evenly.
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7
Heat the vegetable oil in a deep frying pan or kadai over medium-high heat. To test if it's ready, drop a tiny bit of batter into the oil; it should sizzle and rise to the surface immediately.
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8
Carefully slide 5-6 pieces of fish into the hot oil, ensuring you do not overcrowd the pan, which would lower the oil temperature.
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9
Fry the pakoras for 3-4 minutes, turning them occasionally with a slotted spoon until they are an even, deep golden brown and crispy.
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10
Remove the fish with a slotted spoon and drain on a wire rack or paper towels to remove excess oil.
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11
Repeat the process with the remaining batches of fish.
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12
While still hot, sprinkle a generous pinch of chaat masala over the fried fish for that signature tangy finish.
💡 Chef's Tips
Double-fry the pakoras for maximum crunch: fry them once until pale gold, let them rest for 5 minutes, then flash-fry at a higher heat for 60 seconds. Always use ajwain (carom seeds) as they provide a unique thyme-like aroma and aid in the digestion of fried foods. If the batter is too thin, it will run off the fish; it should be thick enough to hold its shape on the fillet. For a gluten-free version, ensure your hing (asafoetida) is GF-certified or omit it, as besan and rice flour are naturally gluten-free. Avoid using oily fish like salmon; leaner, firm white fish holds the spices and batter much better.
🍽️ Serving Suggestions
Serve hot with a side of spicy Mint-Coriander Chutney and sweet Tamarind Chutney. Pair with thinly sliced red onion rings soaked in ice water and a wedge of fresh lime. A steaming cup of Masala Chai is the traditional afternoon accompaniment for these fritters. For a modern twist, serve them inside a soft brioche bun with pickled slaw as a 'Fish Pakora Slider'. A crisp, cold Indian lager or a dry Riesling cuts through the richness of the fried batter perfectly.