Fish Pakora

Published by Bee Gill on

Fish in a spiced gram flour batter

Crunchy Fish Pakoras go down a treat in my household. They are so easy to pull together and they have a fabulous flavour – the fish coated with the spice mixture is beautiful, firm yet flaky and the coating is crunchy. It’s a really great combination of ingredients. My daughter in law actually makes these for my grandson – with less spices of course. He’s two soon and he loves them – a great way for him to get his protein fix.

Sometimes I drizzle these with a little Balsamic Glaze before serving – the bitter sweetness of the glaze works so well with the fish and spices.

Don’t confuse these for Amritsari Fish Pakora – that’s a completely different kettle of fish (no pun intended). Also, feel free to use any other white fish of your choice if you prefer.

See video link below on how to create these.

NB – the video fails to mention you need to add a little cold water to create the runny batter

Ingredients – preparation 10 minutes – cooking time 10 minutes

Oil for shallow frying

Half cup cold water

Thick chunky cod fillets cut into cubes

1½ cups gram flour (besan)

1 teaspoon red chilli powder

1 teaspoon garam masala

1 teaspoon coriander powder

1 teaspoon chaat masala – keep a little aside for garnish

1 teaspoon salt

6 garlic cloves – finely minced

2 inch piece of ginger – finely minced

Juice of a lemon


  1. Mix all the ingredients bar the fish into a non metallic bowl making sure there are no lumps until you have created a nice thick but runny batter
  2. Fold in the fish pieces, ensuring they are all coated thoroughly with the batter
  3. In a shallow pan heat the oil. You can check if it is ready for your fish by dropping in a little bit of the batter – if it rises to the top – it’s ready
  4. Fry the fish on a medium to low heat turning occasionally until the fish is cooked – there should be no moisture when you break a piece in half – the coating should be crunchy
  5. DO NOT drain on kitchen paper – this makes the pakora soggy – drain straight onto a baking tray or plate
  6. Sprinkle with chaat masala and serve hot with a chutney or alternatively drizzle with a little Balsamic Glaze