Cod fillets are coated in a homemade chickpea batter and deep-fried to perfection to create Crispy Fish Pakora, a beloved appetizer enjoyed by both children and adults. I prefer to keep things simple, using minimal ingredients and everyday spices to achieve a delicious flavor without unnecessary complexity.
Ingredients for crispy fish pakora
Preparing Fish Fillets
Begin by thawing the fish fillets following the provided instructions. Once thawed, proceed to slice them into 1-inch thick pieces. When it comes to frying, I opt for white fish varieties like cod as they yield a delightful flavor and texture when cooked.
Garlic
I used fresh crushed garlic and marinated the fish with the garlic and lemon juice before adding it to the batter. Don’t skip this step because marinating the fish with garlic and lemon adds so much flavor to the fish.
Lemon/lime juice
Freshly squeezed lemon or lime juice works perfectly for marination. Do not skip the first step because it provides an extra layer of flavoring in addition to the crispy batter.
Ingredients for Batter
Chickpea flour
Besan or chickpea flour is the only coating ingredient I use in my house. My trick is to keep the batter a little runny for a thin layer of coating, this way fish will turn out crispier.
Spices
Some everyday spices, such as salt, red chili powder, dry roasted cumin-coriander powder, and dried fenugreek leaves, are part of the batter. Do not skip dry roasted cumin-coriander seeds because it will give these fish pakoras a fresh flavor.
Oil for frying
For frying, opt for a neutral oil like canola or avocado oil. Ensure not to overcrowd the pan, and aim for a thin batter to achieve a crispier outer coating. The ideal frying temperature is 350°F, and fish typically requires only a few minutes to cook. To check the oil’s temperature, you can use a thermometer or perform a simple test by adding a small amount of batter. If the batter swiftly rises to the top, it indicates that the oil is ready for frying.
How to serve fish pakoras
This fried fish is so delicious and popular among everyone. Serve these pakoras with green chutney, ketchup, or imli ki chutney. These pakoras make a perfect appetizer during Ramadan.
The crispy exterior and tender, flavorful fish inside make these pakoras a delightful treat for the Ramadan season. Whether enjoyed as a snack or as part of a larger meal, these succulent pakoras are sure to please everyone at the table.
Crispy fish pakoras
Ingredients
- 1 lb Codfish Cut into cubes
- 1 tsp garlic paste
- 1 tbsp lemon juice
- 3 cups oil for frying
ingredients for the coating
- 1 cup chickpea flour
- 3/4 tsp salt or to taste
- 1/2 tsp red chili powder or cayenne pepper
- 1/2 tsp red chili flakes
- 2 tsp dry roasted cumin-coriander powder
- 1 tsp dried fenugreek leaves
- water to make a thick paste
Instructions
Marinate the fish
- Thaw fish fillets and then cut them into one-inch cubes. Marinate the fish cubes with lemon juice and garlic. Leave it aside for about 10 minutes.
Prepare batter
- In a bowl, add 1 cup of chickpea flour, salt, red chili, cumin-coriander powder and fenugreek leaves.
- Add a little bit of water at a time to make a thick paste.
Fry fish pakoras
- Heat oil in a pan, coat the fish with chickpea flour mixture.
- Drop the pieces carefully in the hot oil.
- Fry until nice and golden. Enjoy.