اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!
Pakora are typical Pakistani street food sold by traders almost everywhere you go. Originally, they were made with vegetables or potatoes but over time the batter has been adapted for use to make chicken pakora, fish pakora and other types of meat. With that being said aloo pakora have always been my favourite. Not to say that I don’t love this crispy fish pakora recipe though.
Fish pakora or fish bhaji can be made as starters or appetizers for a quick party snack. I once made them for a movie night because we had no popcorn in the house and my siblings refuse to watch movies without snacks. I was going to give everyone crisps, but that would have posed a BIG issue seeing as my little brother HATES crisps. When I mean he hates them I mean he hates them. If he sees the packet, then he will immediately start having a breakdown of some sort. He holds crisp packets by the very edge of the packet, so his hands don’t get “infected” by the crisps. I don’t know why I am talking about this, but there you go. Fun fact about my family.
You could replace the coriander seeds with coriander powder instead, but I prefer to use the seeds. However, make sure you do crush the coriander seeds properly. You don’t want to find whole pieces of coriander seeds in your fish pakora. Not that it will matter too much. Also, be careful that you finely chop the coriander. It is more for the aesthetic really. It won’t really matter much for the taste.
With this fish pakora recipe I don’t leave it to marinade for a long time because 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. If you want to marinade it then by all means, go for it. I have never really been one to marinade things to be honest. I like things to be quick and simple.
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 and 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 due to the addition of cornflour. If you don’t have cornflour, you could always omit it and add plain flour, it just won’t be as crispy!
This fish pakora recipe is the perfect Pakistani pakora recipe for all your street-food style needs.
Fish pakoras are easy Pakistani fish starters made with a unique blend of spices. An all-time favourite street-food snack found all over South-East Asia. This fish pakora recipe has a light and crispy batter combined with the succulent fish on the inside. With this fish pakora recipe you will be able to whip up a batch with ease. Serve these crispy fish pakoras with a wedge of lemon and a refreshing raita dip. A terrific appetiser for your next party, but you could try these for a twist on movie night snack or even as rainy- or cold-day treat!
- 400g Fish
- 4 tbsp Gram Flour/Besan
- 3 tbsp Cornflour
- 1 tsp Salt/Namak
- 1 tsp Chilli Powder/Laal Mirch Powder
- 1 tsp Kashmiri Chilli Powder
- 1 tsp Chilli Flakes
- 1 tbsp Coriander Seeds/Dhaniyaa Seeds (finely crushed)
- 1 tbsp Lemon Juice
- 1 Egg/Anday
- Coriander/Dhaniyaa (finely chopped)
- 50ml Water
- Cut up the fish into small bitesize pieces
- Add the gram flour, cornflour crushed coriander seeds, salt, chilli powder, Kashmiri chilli powder, lemon juice, egg, finely chopped coriander, and water to a bowl
- Mix until a thick paste forms
- Add the fish into the batter and set aside
- Heat up the oil in fryer until hot
- Fry the fish pakora for 6-8 minutes on medium heat until golden brown
- Your fish pakora are ready!