Bring the classic street food home with this spicy fish pakora recipe. Crispy and crunchy on the outside and juicy and tender on the inside, nothing tastes quite like these fish pakodas.
Coated in a lightly spiced batter each bite will allow your mouth to burst with flavours and warm heat from the spices. A terrific appetiser for your next party or even as a twist for a movie night snack!
Pakoras are a typical Pakistani street food sold by traders almost everywhere you go. Originally, they were made with vegetables or potatoes. Over time the batter has been adapted for use to make chicken pakora, aloo pakora, and other types of meat. I have a recipe for every type!
The fish do need to be as dry as possible before you add them to the batter. What I usually do is pat them dry with a clean paper towel. This removes any excess water, and it will help give a crispy batter. Fish pakora or fish bhaji can be made as starters or appetizers for a quick party snack.
You could replace the coriander seeds with coriander powder instead. But you won’t get the same aroma as you will with the coriander seeds. However, make sure you crush the coriander seeds properly. You don’t want to find whole pieces of coriander seeds in your fish pakora.
With this fish pakora recipe be sure not to leave it to marinade for a long time. I find the fish almost goes mushy if I leave it in the marinade for too long. What I do is I prepare the batter and add the fish then set it aside whilst I heat the oil and get the fryer ready.
By that time, it has been about 5-10 minutes and I am ready to fry. With most whitefish species I would recommend that no longer than 30 minutes. This is because the batter may become runny as the fish releases water over time.
I usually use cod fish for this fish recipe, but you could use a wide variety of fish species. I have tried this recipe with haddock and plaice fish. Both times it has tasted just as good. It all depends on your type of preference on which fish you like to eat.
It is extremely important that when you add the fish into the oil that the oil is hot. If you add it into cold oil the batter will just fall off. Then you will be left with fish and chunks of fallen batter just swimming around in the oil.
This batter yields a delicious and crispy pakora. The best thing about this recipe is that it really is so quick! This fish pakora recipe is the perfect Indian pakora recipe for all your street-food style needs.
Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.
If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!
Hi, I’m Nabeela and 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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