Fish Pakora Recipes

FISH PAKORA

Steps:

• Remove moisture from the fish by drying on kitchen paper. Make up a marinade paste with the lime/lemon, salt, ginger, garlic, garam masala and chopped chilli. The marinade should be a dry paste. Rub the marinade all over the fish and leave refrigerated for at least 30 minutes but the longer the better. Sieve the gram flour into a separate bowl and add carom seeds, salt, coriander, chilli powder, baking powder and a little water to make a thick batter. Beat to aerate the mixture. Heat oil in a wok or karahi to a medium heat. (Note: if oil is too hot the batter will cook too quickly and the fish will remain uncooked.) Dip one of the marinated fish pieces into the batter to cover and very gently place in the hot oil. Leave to cook for about three minutes, use a slotted spoon to move the pakora around. Once crisp and golden brown remove and set on some kitchen paper. Taste to check the seasoning, adjust if required. Continue to cook the rest in small batches. Serve with salad and a wedge of lemon.

PAKORA

Steps:

• Heat oven to 120C/100C fan/ gas 1/2. Make a paste by blitzing the chilli, ginger and tomato together, then set aside.
• Mix the gram flour with the spices. Add all the prepared vegetables and toss in the mix. Slowly add 150ml water until the batter coats the vegetables - they should be well coated, but not swimming in it.
• Add the tomato mixture and get your hands in there, mixing well until everything is incorporated. Add a little lemon juice and seasoning.
• Heat the oil to 180C. Take a handful of the mix and squeeze it into a loose little ball, to ensure the vegetables stick to each other when lowered in the oil. Use a spoon to carefully drop the ball into the oil.
• Fry for about 4 mins until golden and crispy, then taste to test for seasoning and consistency. You may also need to add a little water or gram our to the mixture at this point if your tester ball didn't hold together. Repeat, frying the remaining mixture in batches.
• Drain on kitchen paper and keep warm in the oven as you go. Serve immediately with chutney.

CANNED FISH PAKORA

Steps:

• First open the can of fish.
• add the rest of the ingredients stirring in between make sure the batter isn't lumpy except for the oil.
• add the oil to a cast iron skillet let it get hot and add teaspoon fills of batter in the hot oil.
• let the pakora turn golden brown and make sure it is well cooked and no runny batter remains in the pakoras.
• when done take a slotted spoon a skimmer works even better.
• Line the plate with paper towel and place the fineshed pakoras on the plate serves with tomato chutney.

INDIAN FISH PAKORAS

Steps:

• Wash the fish with the lemon juice, rinse, pat dry and salt to taste; set aside.
• Mix rest of the ingredients and add enough water to make a thick batter, salt to taste.
• Dip the fish in the batter and fry in batches in medium to high heat until the coating is a deep golden brown and the fish is cooked thoroughly.
• Drain on paper towels, serve with lemon wedges and your choice of garnishes.