These crispy spiced and battered Indian fish pakoras are so moreish! They're easy to make and best served fresh with a green herb chutney. If you like traditional battered fish but also love Indian flavours then these homemade fish pakoras are a great way of combining the two.
750gwhite fishCod, haddock or another similar white fish
Ingredients for the marinade
1teaspoongarlic paste
1teaspoonginger paste
½teaspoonturmeric
½teaspoonchilli powder
1tablespoonfresh root gingerchopped
1green chilli pepper
2tablespoonfresh coriander (cilantro)chopped
¼limejuiced
pinchsalt
Ingredients for the batter
125gchickpea (gram) flour
30gcornflour
½teaspoonchilli powder
pinchsalt
¾teaspoonajwain seeds
1tablespooncoriander stalks (cilantro)chopped
1egg
200mlwaterapproximate quantity
oilfor frying
Instructions
Slice the fish into thin pieces.
Mix together all the ingredients for the marinade and stir the fish in. Leave to sit for 10 minutes.
Put all the ingredients except for the water in a bowl. Whisk together with the egg and then pour most of the water in, whisking vigorously. You should aim for a texture just slightly looser than double cream. You may need a little more or a little less than 200ml. If you accidentally add too much water, you can thicken the batter again by adding a little more gram flour.
Heat about 2cm oil in a large saucepan or wok.
Dip the pieces of fish in the batter. Let any excess drip off before placing carefully in the hot oil, laying it away from you so the hot oil doesn't splash up.
Cook the fish for about 2-3 minutes until the batter is golden on the outside.
Remove and place on kitchen paper to mop up any excess oil.
Notes
Nutritional information is approximate and a guideline only.