Fish Pakora, the little golden nuggets of delight that they are. Originating from the Indian subcontinent, this recipe is an aromatic tour de force, with the fish’s delicate taste beautifully complemented by the vibrancy of the spices.
The key to a good Fish Pakora lies in the careful balance of flavours and the delicate handling of the fish.
You want to make sure you’re mixing your spices just right and frying your fish to crispy perfection. But fear not! With a little practice, you’ll be whipping up Fish Pakora like a pro.
But let’s not forget about the fish. Cod, in this case. A fish loved for its mild flavour and flaky texture, making it the perfect canvas for the rich tapestry of flavours we’re about to weave.
Of course, other fish can be used, but there’s something about the humble Cod that just feels right for this dish.
Fish Pakora, is a dish steeped in tradition, yet adaptable enough for the modern kitchen. It’s a dish that pays homage to its Indian roots, yet isn’t afraid to spread its wings and adapt to new tastes and textures.
Expert Tip: To make the fish pakoras extra crispy, you can double-coat them by dipping the fish pieces in the batter, then in breadcrumbs or crushed cornflakes before frying.
Cod Fish: Cod is selected for its mild and sweet flavour, which soaks up the accompanying flavours beautifully, and its flaky texture creates an irresistible contrast with the crispy batter. If you can’t find cod, feel free to substitute with any other white fish like haddock or pollock.
Gram Flour: This is what gives our Pakoras their characteristic crispy exterior. It has a slightly nutty flavour that pairs wonderfully with our spices, enhancing their depth. If you can’t find gram flour, a combination of all-purpose flour and cornstarch can work as a substitute.
Salt: The flavour enhancer! It may seem humble, but it’s essential. Salt intensifies all the other flavours, making our Fish Pakora truly delectable.
Chilli Powder: This adds heat to our Pakoras, a kick that livens up every bite. If you prefer a milder spice level, paprika can be a good substitute as it offers a similar smoky flavour without too much heat.
Turmeric Powder: The golden touch! Turmeric brings a vibrant yellow hue to our Pakoras and has a mild, earthy flavour. There’s no perfect substitute for turmeric, but in a pinch, a bit of mustard powder can do the trick.
Crushed Chillies: These are your firecrackers. They burst in your mouth with heat and spice and make our Pakoras tantalizingly fiery. If you prefer less heat, reduce the amount, or use mild chilli flakes.
Coriander Seeds: Crushed coriander seeds impart a warm, citrusy flavour to the batter that’s undeniably delightful. If you can’t find whole seeds, ground coriander will do just fine.
Garlic Paste: Garlic, is the flavour backbone. It imparts a robust, savoury flavour to the Pakoras that’s simply irresistible. If you don’t have a paste, finely minced fresh garlic will do the trick.
Ginger Paste: Ginger adds a zesty note to our Pakoras, a kind of fresh heat that cuts through the richness of the dish. You can substitute it with finely grated fresh ginger if the paste isn’t available.
Eggs: Our binding agent. The egg holds the batter together and ensures it sticks to the fish during frying. If you’re looking for an alternative, a flaxseed or chia seed ‘egg’ works well.
Lemon Juice: The zest! Lemon juice adds a tangy brightness to the Pakoras that lifts the other flavours and adds a fresh note to the dish. In its absence, white vinegar or even lime juice can fill its shoes.
Expert Tip: For extra flavor, you can add spices like cumin powder, garam masala, or chaat masala to the batter.
Expert Tip: Ensure the oil is at the right temperature before frying the fish pakoras.
Store leftover fish pakoras in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven or toaster oven until crispy and heated through.
Yes, you can use other firm-fleshed fish such as tilapia, haddock, or halibut instead of cod for this recipe.
Yes, you can omit the egg from the batter if you prefer. The egg helps to bind the batter and adds a slight richness to the texture, but you can still achieve crispy fish pakoras without it.
While deep frying yields the crispiest results, you can bake the fish pakoras in a preheated oven at 200°C (400°F) for about 15-20 minutes or until golden brown and cooked through.
Yes, you can prepare the batter for the fish pakoras ahead of time and store it in the refrigerator for up to 4 hours. Make sure to whisk the batter well before using it to ensure a smooth consistency.
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Latest comments (2)
thank you for using grams and milliliters instead of volumes and vague approximations.
Thank you for your feedback! I’m glad you appreciate the use of precise measurements. Cooking with grams and milliliters can definitely make a difference in the outcome.