Fish Pakora

Pakora is a type of Indian fried snack usually prepared with vegetables such as onion, eggplants, potatoes, plantains, tomatoes, spinach; meat such as fish and chicken; and/or paneer where it is dipped in batter made from gram flour and then deep-fried. With the vast varieties of vegetables and meat there are endless types of pakora but the most popular ones are the aloo pakora (potato) and pyaaz pakora (onions).

Usually served as a snack or an appetizer this a popular street food in India, Pakistan, Bangladesh and Nepal. Typically served with Masala chai and accompanied with tamarind, chutney and/or raita. Today we are making a fish version and instead of an appetizer I will be serving it as a side, perfectly paired with any curry and some basmati rice.

Fish Pakora
Prep time
Cook time
Total time
Serves: 3
  • 500 g white fish fillet, cut into small cubes
  • 2 tsp chilli powder
  • 1 tsp turmeric
  • 3 tbsp chickpea flour (gram flour)
  • 1 tbsp rice flour
  • 2 tsp cornstarch
  • 1 tbsp cane vinegar
  • 2 tbsp plain yoghurt
  • 2 tsp ginger paste
  • 4 cloves garlic, minced
  • salt
  • oil
  1. In a bowl combine all ingredients apart from the oil.
  2. Heat oil in a large wok, then deep fry fish until cooked and golden, it might take around 5-8 minutes depending on the thickness of the fish.
  3. Remove from the wok, place in a serving platter lined with paper towel then serve.



1 Response

  1. mjskitchen says:

    What a great snack! I never think of snacking on fish, but I could definitely snack on this. I also see topping a salad with some bites. Thanks Raynund, this is a great recipe!

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