Fish Pakora Recipe

Name: Fish Pakora
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400g white fish loin, cut into large chunks; 1 tsp garam masala; 1/2 tsp salt; Juice from 1/2 lime or lemon; 1 tbsp ginger, grated; 2 cloves garlic, pounded; 1 chilli, finely chopped; 100g gram flour, sieved; 1 tsp baking powder; 1/2 tsp salt; 1 tsp carom seeds (alternatively use cumin seed); 1 tsp chilli powder; Handful coriander, chopped; Water; Rapeseed oil for frying

Servings: persons

400g white fish loin, cut into large chunks
1 tsp garam masala
1/2 tsp salt
Juice from 1/2 lime or lemon
1 tbsp ginger, grated
2 cloves garlic, pounded
1 chilli, finely chopped
100g gram flour, sieved
1 tsp baking powder
1/2 tsp salt
1 tsp carom seeds (alternatively use cumin seed)
1 tsp chilli powder
Handful coriander, chopped
Water
Rapeseed oil for frying

1
Remove moisture from the fish by drying on kitchen paper.
2
Make up a marinade paste with the lime/lemon, salt, ginger, garlic, garam masala and chopped chilli. The marinade should be a dry paste.
3
Rub the marinade all over the fish and leave refrigerated for at least 30 minutes but the longer the better.
4
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.
5
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.)
6
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.
7
Once crisp and golden brown remove and set on some kitchen paper.
8
Taste to check the seasoning, adjust if required.
9
Continue to cook the rest in small batches.
10
Serve with salad and a wedge of lemon.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 400g white fish loin, cut into large chunks, 1 tsp garam masala, 1/2 tsp salt, Juice from 1/2 lime or lemon, and more.

Yes, Fish Pakora falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Pakora

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions