Fish Pakora (Fish Fritters)
Our Fish Pakora recipe is a great one to serve as an appetizer or a snack. Indians love to eat hot fried foods on a cool rainy day. Don’t knock it before you try it! Its like sipping on a hot cup of coffee while you’re stuck at home in a snow storm. Best feeling ever!
- 2 lb Fish Filet (We have used Basa or Tilapia)
- 1.5 tbsp Maya Garlic Paste
- 1 tbsp Maya Ginger Paste
- 3 tbsp lemon juice
- 1 tsp Maya Red Chilli Powder for marinade- to taste
- .5 tsp Maya Chilli Powder for batter – to taste
- 1 tsp chopped green chilli
- 1 tsp Maya Ajwain Seed
- 1 cup Maya Besan Flour
- Salt to taste
- 3/4 tsp turmeric
- pinch of baking soda
- 1/3 cup chopped cilantro leaves
The first step is to marinate the fish.
Cut the fish up in cubes and set aside. Mix together ginger, garlic, 1 tsp red chilli powder, lemon juice, cumin powder, chopped green chilli and ajwain seeds. Grind the mix to make a paste like consistency. Add this paste to the fish and let it marinate in the refrigerator for 20 minutes or so.
Heat a frying pan with vegetable oil and start making the batter. Mix the besan, turmeric powder, salt, .5 tsp red chili powder, cilantro leaves and 1/3 tsp of baking soda. Mix it together until you achieve a smooth batter that will be thick enough to stick to the fish, but not too firm that it will not cook through thoroughly.
Let the batter sit for a few minutes. Test the oil by dropping a little bit of batter in the hot oil. If the batter cooks and floats to the top of the pan, you know that the oil is ready for our fish!
Take the fish that was set aside and dip in the besan batter. Gently place the battered fish in the oil. Turn consistently; so the color is even and take it out with a strainer when the fish batter looks golden brown. You can serve the fish pakora hot; with a side of green coriander chutney and wow your family and friends!