Fish Pakora

  • PrepTime: 5 Mins
  • CookTime: 6 Mins
  • TotalTime: 1 Hrs 11 Mins


  1. 1 1/2 cups Bengal gram flour
  2. 1 tablespoon ginger paste
  3. 2 tablespoons garlic paste
  4. 1 teaspoon turmeric powder
  5. 1 teaspoon ground coriander
  6. 1 teaspoon ground cumin
  7. 1 teaspoon carom or ajwain seeds
  8. 1 teaspoon Indian chili powder, optional
  9. 1 dash salt, or to taste
  10. 2 tablespoons lime or lemon juice
  11. Water, as needed
  12. 1 pound firm white fish fillets such as cod, pin bones removed and cut into 1 1/2-inch cubes
  13. Neutral oil, for frying
  14. Lemon and lime wedges, for serving
  15. Mint coriander chutney, for serving, optional


  1. Gather the ingredients.
  2. In a large, deep, nonmetallic bowl, mix together the Bengal gram flour, ginger and garlic pastes, turmeric, coriander, cumin, carom seeds, red chili powder (if using), salt to taste, and lime or lemon juice. Mix well to form a thick batter, like that of pancakes. If it is too thick, add water a teaspoon at a time until it reaches the right consistency.
  3. Gently fold the fish into the batter, making sure to coat each piece well. Allow to marinate for 1 hour.
  4. In a wide, flat pan, heat enough oil to deep-fry the fish. To check if the oil is hot enough, drop in a 1/4 teaspoon of batter; the oil should sizzle, and the batter ball should rise quickly to the top.
  5. When the oil is hot enough, drop in a few pieces of battered fish. Do not overcrowd the pan, as the pakoras will stick together. Fry until golden and crisp, 2 to 3 minutes per side. Use a slotted spoon to turn over fish pieces.
  6. When done, gently remove the fish from the oil with a slotted spoon and drain on paper towels.
  7. Serve while still piping hot, arranged on a platter. Squeeze lemon juice over the pieces just before serving and garnish with lime wedges. You can also serve with​ ​​mint-coriander chutney for some extra zing.