Fish Pakora
Fish Pakora
5 from 13 votes
Dive into the delightful experience of crafting your very own fish pakora, a vibrant dance of flavours and textures that pay tribute to India's rich culinary tradition. Perfect for novice cooks and seasoned kitchen maestros alike, this recipe promises an adventure that's as delicious as it's easy. 
Fish Pakora

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.

Serving Suggestions

  • Yogurt Chutney: Pair your crispy fish pakoras with a homemade yogurt chutney for a burst of tangy flavor. To make the chutney, mix together yogurt, chopped cilantro, mint, green chilies, and a dash of salt.
  • Mint Sauce: Another excellent accompaniment for fish pakora is a refreshing mint sauce. Simply blend fresh mint leaves, green chilies, garlic, lemon juice, and a pinch of salt until smooth.
  • Lemon Wedges: Serve fish pakoras with lemon wedges on the side. Squeezing some fresh lemon juice over the pakoras just before eating adds a zesty kick.
  • Salad: Create a fresh salad with cucumber, tomatoes, onions, and lettuce to serve alongside the fish pakoras. The crispiness of the pakoras contrasts wonderfully with the crunchy vegetables.
  • Hot Sauce: For those who enjoy an extra kick of heat, offer a selection of hot sauces or chili dips to accompany the fish pakoras.

Expert Tip: Ensure the oil is at the right temperature before frying the fish pakoras.

Frequently Asked Questions

How long can I store leftover 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.

Can I use a different type of fish for this recipe?

Yes, you can use other firm-fleshed fish such as tilapia, haddock, or halibut instead of cod for this recipe.

Can I make fish pakoras without eggs?

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.

Can I bake the fish pakoras instead of deep frying them?

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.

Can I make the batter ahead of time?

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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Fish Pakora

Fish Pakora

by Nabeela Kauser
Dive into the delightful experience of crafting your very own fish pakora, a vibrant dance of flavours and textures that pay tribute to India's rich culinary tradition.
5 from 13 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetiser
Cuisine Indian
Servings 6
Calories 162 kcal


  • 500 g Fish Cod
  • 100 g Gram Flour Besan
  • 1 tsp Salt
  • 1 tsp Chilli Powder
  • ½ tsp Turmeric Powder Haldi
  • 1 tsp Crushed Chillies
  • 2 tsp Coriander Seeds crushed
  • 1 tsp Garlic Paste
  • 1 tsp Ginger Paste
  • 1 Eggs
  • 1 tbsp Lemon Juice
  • 100 ml Water


  • Cut the fish into bite-sized chunks
  • Add all the ingredients, except the fish, into a large bowl and whisk until a smooth batter with no lumps forms
  • Add the fish chunks into the batter and coat the fish pieces with the batter evenly
  • Heat a pan with oil for deep frying until medium-hot ensuring that the oil is not too hot – to test this you can add a small ball of the batter into the pan, and it should rise with tiny bubbles surrounding it
  • Gently add the fish into the pan – there should be tiny bubbles surrounding them – and allow them to cook undisturbed for 3-4 minutes until golden brown before flipping and allowing to cook for another 2-3 minutes until golden brown on the other side
  • Serve with homemade yoghurt chutney and enjoy!



Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.


Calories: 162kcalCarbohydrates: 11gProtein: 22gFat: 3gSaturated Fat: 1gTrans Fat: 0.003gCholesterol: 69mgSodium: 465mgPotassium: 434mgFibre: 2gSugar: 2gVitamin A: 244IUVitamin C: 1mgVitamin D: 3µgCalcium: 30mgIron: 2mg
Keyword Finger Food, Fish, Food, Pakora, Recipe, Seafood, Snack, Spicy, Street Food
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!



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Latest comments (2)

Nabeela Kauser

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.

Cook with Nabeela

Hi, I'm Nabeela!

I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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