Fish Pakora
Indian Fish Fingers (well sort of)
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Heat
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Serves
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Dietary Info
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Prep 10 mins
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Marinade 30 mins
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Cook 10 mins
Chunky white fish marinated in lime, ginger and garlic, coated in a spiced gram flour batter then fried until golden.
Hari says
I do like fish, but I wouldn't want it every day. Then again, it's low in fat and high in protein - so I've been trying to use it in different ways. And this is one of the best. I don't cook it very often, but every time I do I remember how amazing it is and then I promise I'll make it more in the future.
These pakoras have to be eaten straight away – the batter is so light and crispy it's a crime to leave them sitting for long. And if you're still not sure about making this one, it's basically an Indian version of chip shop fish. Just a tiiiiiiiiiiiiny bit classier.
To get the main ingredients for my Pakora recipe, check our my curry kit here.
- Ingredients
- Method
- 400g white fish loin, cut into large chunks
Marinade
- 1 tsp garam masala
- ½ tsp salt
- Juice from ½ lime or lemon
- 1 tbsp ginger, grated
- 2 cloves garlic, pounded
- 1 chilli, finely chopped
Batter
- 100g gram flour, sieved
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp carom seeds (alternatively use cumin seeds)
- 1 tsp chilli powder
- Handful coriander, chopped
- Water
- Rapeseed oil for frying
Method
- Remove moisture from the fish by drying on kitchen paper.
- Make up a marinade paste with the lime/lemon, salt, ginger, garlic, garam masala and chopped chilli. The marinade should be a dry paste.
- Rub the marinade all over the fish and leave refrigerated for at least 30 minutes, but the longer the better.
- Sieve the gram flour into a separate bowl and add carom seeds, salt, coriander, chilli powder, baking powder and a little water to make a thick batter. Beat to aerate the mixture.
- Heat oil in a wok or karahi to a medium heat. (Note: if the oil is too hot the batter will cook too quickly and the fish will remain uncooked.)
- Dip one of the marinated fish pieces into the batter to cover and very gently place in the hot oil. Leave to cook for about three minutes, use a slotted spoon to move the pakora around.
- Once crisp and golden brown remove and set on some kitchen paper.
- Taste to check the seasoning, adjust if required.
- Continue to cook the rest in small batches.
- Serve with salad and a wedge of lemon.
Served with
I have always been very clear about my love for the fish finger sandwich and although this should be served to your adoring friends as a nibble with a spiced yoghurt dip, I have been known to throw these into a bap with some chilli sauce, curl up on the sofa and just be in my happy place!
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 116 |
| Fat (g) | 1.7 |
| of which saturates (g) | 0.2 |
| Carbohydrates (g) | 9.7 |
| of which sugars (g) | 0.7 |
| Fibre (g) | 1.9 |
| Protein (g) | 17 |
| Salt (mg) | 0.95 |
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Comments
Comments (12)
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Hari Ghotra
Thanks so much Sukie there are various things you can do to get it lighter, add a little more baking powder, you could use sparkling water too. You can also add 1/2tsp of bicarb too. I hope that helps and thank you so much for trying it. Hari
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Peter
Many thanks for this recipe, I love fish and this makes it fantastic ! Have passed your site on to family and friends .-
Hari Ghotra
Hi Peter Always great to hear from a new convert!! Thanks so much for your feedback and for sharing the website. Great to hear that you love these pakora. Do keep in touch and let me know what else you try. Thanks so much! Hari
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Dave
Happened upon this recipe with a search and it was lovely. Not tried anything like it before and worked well at my first attempt.-
Hari Ghotra
Hi Dave That's fantastic I'm thrilled that you tried it and thank you so much for taking the time to comment. This is a real favourite of mine too. You should try the prawn pakora too - they are fab. Thanks for using the site. Hari
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Tony Graham
Great recipe. I love Pakora having spent a lot of time in India eating street food its like a home coming.-
Hari Ghotra
Hi Tony Thank you so much for leaving a comment. The street food is so amazing in India and these are delicious - let me know if you give them a go. Thanks Hari
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Min
Great recipe. Ther is only two of us. So if any leftovers once cooled go in the fridge and eat cold if it is hot or reheat in the oven. They come out very crisp. :-)-
Hari Ghotra
Hi Min thanks for trying the recipe and leaving a comment - These are really good lovely to hear that you two are enjoying them Thanks Hari
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Panesh
Great recipe! Quick, easy and very tasty. The whole family enjoyed them! Look forward to trying out some of the other recipes! -
Victoria
This is such a delicious dish! So easy to make & perfect for a quick snack or to accompany a salad! Yum.
Sukie
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