Crispy Fish Pakora Recipe: Irresistible Appetizer

Fish Pakora Recipe is a fried vegetable in a chickpea dough coating that tastes delicious. The recipe is simple and incredibly good.

Fish pakora is a type of snack or appetizer made by coating small pieces of fish in a batter made with gram flour (also known as chickpea flour or besan) and a variety of spices, and then deep frying the coated fish until it is crispy and golden brown. Fish pakoras are a popular snack in many parts of India and are often served as an appetizer or as part of a larger meal. They can be made with a variety of different types of fish, such as cod, haddock, or tilapia, and are typically served with a dipping sauce or chutney on the side. Fish pakoras are often enjoyed as a snack or appetizer, but they can also be served as a main course with rice or bread and vegetables.

What is pakora batter made of?

Pakoras, also known as fritters or bhajis, are a type of snack or appetizer made by dipping vegetables, meat, or seafood into a batter and deep frying them until they are crispy and golden brown. The batter for pakoras is typically made with a mixture of gram flour (also known as chickpea flour or besan), water, and a variety of spices and seasonings. Some common spices that are used in pakora batter include cumin, coriander, chili powder, garam masala, and turmeric. Some people also add a small amount of baking powder to the batter to help it rise and become more crispy. The exact ingredients and proportions may vary depending on the specific recipe and personal preference.

Is fish pakora healthy?

Fish pakoras can be a tasty and convenient snack or appetizer, but like many deep-fried foods, they are not particularly healthy. The batter used for pakoras is typically made with gram flour, which is high in carbohydrates and low in protein. The deep frying process also adds a significant amount of fat to the dish. While small amounts of deep-fried foods can be enjoyed as part of a balanced diet, consuming large amounts of deep-fried foods on a regular basis can increase your risk of developing health problems such as obesity, high blood pressure, and heart disease. If you enjoy fish pakoras, it is a good idea to eat them in moderation and balance them out with healthier foods as part of a well-rounded diet.

Why are my pakoras hard?

1. The batter was too thick: If the batter is too thick, it will be difficult to coat the vegetables or meat evenly, and the pakoras may turn out heavy and dense. You can try adding a little more water to the batter to thin it out and make it easier to work with.
2. The oil was not hot enough: If the oil is not hot enough when you add the pakoras, they will absorb more oil and become heavy and greasy. Make sure to heat the oil to the correct temperature before adding the pakoras (375-400°F is a good range for most types of pakoras).
3. The pakoras were overcooked: If you cook the pakoras for too long, they will become hard and overcooked. It is important to keep a close eye on the pakoras as they cook and remove them from the oil when they are golden brown and crispy.
4. The pakoras were undercooked: On the other hand, if the pakoras are undercooked, they will be soft and soggy instead of crispy. Make sure to cook the pakoras until they are golden brown and fully cooked through.

How can I make my pakoras crispy for a long time?

1. Use a crispier coating: Some types of coatings are more prone to becoming soggy than others. For example, using a thin, crisp batter made with gram flour and a small amount of baking powder can help create a crunchier pakora that stays crispy for longer.
2. Preheat the oil: Preheating the oil to the correct temperature (375-400°F is a good range for most types of pakoras) before adding the pakoras can help ensure that they cook evenly and become crispy.
3. Drain the pakoras well: After frying the pakoras, be sure to drain them well on a paper towel or wire rack to remove any excess oil. This will help prevent the pakoras from becoming soggy as the excess oil is absorbed.
4. Keep the pakoras warm: If you need to keep the pakoras warm for a longer period of time, you can place them on a wire rack in a warm oven (200-250°F) until you are ready to serve them. This will help keep them crispy and prevent them from becoming soggy.
5. Reheat the pakoras: If the pakoras have already become soggy and you need to serve them again, you can try reheating them in the oven or in a pan on the stove to crisp them up. Just be careful not to overcook them or they may become hard and overcooked.

Best Fish Pakora Recipe

Servings: 4 Preparation:5 minutes Cooking time: 15 minutes Calories: 137 Fat: 2g

Ingredients

1 liter sunflower oil
650 g vegetables, mixed, to taste

Ingredients for the batter:
2 chillies, green
190 g chickpea flour
40 g rice flour
0.5 tsp salt
1 pinch baking powder
30 ml vegetable oil
30 ml lemon juice
0.25 tsp garam masala
0.5 tsp royal cumin
0.5 tsp cumin, ground
0.5 tsp coriander, ground
0.5 tsp chilli powder
240 ml water, lukewarm
5 coriander greens

Instructions

For the batter, first seed, wash and finely chop the chillies. Rinse the coriander leaves in cold water, shake dry and chop finely.

Then put the chickpea flour and rice flour in a bowl and mix.

Then mix the spices (salt, coriander, cumin, cumin, chilli powder, garam masala) with the chilli pieces and lemon juice in a bowl.

Now pour in the water, add the coriander greens and mix everything together to form a thick batter.

Next, clean the vegetables (for example potatoes, courgettes, onions, peppers, aubergine, broccoli), wash them and cut or divide them into even pieces. Cut the onions into rings.

Then heat the oil in a wide pot or a wok to 170 °C. When the oil is hot, dip a wooden spoon handle into it. If small bubbles rise at the end, the temperature is perfect.

Dip the vegetables into the batter, drain briefly and deep-fry in batches in the hot oil for a few minutes until golden brown.

Finally, lift out the vegetables with a slotted spoon, drain on kitchen paper and serve the pakoras as hot as possible, because they are then crispy on the outside and nice and soft on the inside.

Recipe tips

Pakoras are deep-fried bites of potatoes (aloo pakora), onions (pyaaz pakora), vegetables, cheese (paneer pakora), nuts, bread, fish or meat, fried in a chickpea batter. They are often sold as a snack wrapped in newspaper in India’s cookshops or served at home as finger food or a side dish.

The vegetables mentioned in the recipe should be cut into bite-sized pieces so that they can disappear into your mouth in one sip. Sprinkle the aubergine pieces with a little salt before frying. Leave to soak in water for about 20 minutes and then pat dry with kitchen paper.

Due to the high chickpea content of pakoras, they provide large amounts of carbohydrates, protein and essential fatty acids. This makes them as healthy and nutritious as power bars.

In India, they are served with papadams and various more or less spicy chutneys.

• Courgette Salad
• Prawn Salad
• Stuffed Courgettes

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Easy Fish Pakora Recipe

Rating: 4.5/5

( 31 voted )

Serves: 4 Prep Time: 5 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 137 calories 2 fat

Ingredients

• 1 liter sunflower oil
• 650 g vegetables, mixed, to taste
• Ingredients for the batter:
• 2 chillies, green
• 190 g chickpea flour
• 40 g rice flour
• 0.5 tsp salt
• 1 pinch baking powder
• 30 ml vegetable oil
• 30 ml lemon juice
• 0.25 tsp garam masala
• 0.5 tsp royal cumin
• 0.5 tsp cumin, ground
• 0.5 tsp coriander, ground
• 0.5 tsp chilli powder
• 240 ml water, lukewarm
• 5 coriander greens

Instructions

1. For the batter, first seed, wash and finely chop the chillies. Rinse the coriander leaves in cold water, shake dry and chop finely.
2. Then put the chickpea flour and rice flour in a bowl and mix.
3. Then mix the spices (salt, coriander, cumin, cumin, chilli powder, garam masala) with the chilli pieces and lemon juice in a bowl.
4. Now pour in the water, add the coriander greens and mix everything together to form a thick batter.
5. Next, clean the vegetables (for example potatoes, courgettes, onions, peppers, aubergine, broccoli), wash them and cut or divide them into even pieces. Cut the onions into rings.
6. Then heat the oil in a wide pot or a wok to 170 °C. When the oil is hot, dip a wooden spoon handle into it. If small bubbles rise at the end, the temperature is perfect.
7. Dip the vegetables into the batter, drain briefly and deep-fry in batches in the hot oil for a few minutes until golden brown.
8. Finally, lift out the vegetables with a slotted spoon, drain on kitchen paper and serve the pakoras as hot as possible, because they are then crispy on the outside and nice and soft on the inside.