Fish Pakora

Ingredients

• 400 gcod fillet, or haddock, pollock or salmon
• 1 tspgarlic paste, or finely grated garlic
• 1/2 tspginger paste, or finely grated ginger
• 1 tspchilli powder
• 1/2 tspturmeric
• 1 tspgaram masala
• 2 tsplime juice, or lemon juice
• 1 tspsalt
• For fryingsunflower, rapeseed, vegetable or other neutral-flavoured oil
• 6 tbspgram flour (chickpea flour, besan or chana dal powder)
• 3 tbspcornflour, or potato starch or rice flour
• 1egg white, whisked
• 2–3 tbspwater
• To tastecoriander
• To tastelime or lemon wedges

Instructions

1. 1

   Season the fish

   Cut the fish into small, bite-sized pieces. Add the garlic, ginger, chilli powder, turmeric, garam masala, lime juice and salt, then mix well and leave to marinate for 10 minutes.

2. 2

   Make the batter

   Add the whisked egg white, gram flour, cornflour and water to the fish. Mix until everything is coated in a thick paste.

3. 3

   Heat the oil

   Pour oil into a heavy-based pot to a depth of 3–4 inches. Heat over a medium-high heat to about 170°C (350°F).

4. 4

   Fry the pakora

   Use a spoon to lift each piece of fish and gently slide it into the hot oil. Deep-fry for 3–4 minutes, until crisp and golden brown.

5. 5

   Drain and serve

   Lift the fish from the oil and place it on kitchen paper. Transfer to a serving plate, garnish with coriander and lemon wedges, and serve with your favourite dipping sauce.

What is fish pakora?

Pakora is a South Asian fried snack, commonly made by coating ingredients in a seasoned batter. Fish pakora brings that approach to bite-sized fish, with a crisp outside and tender centre.

This British Indian-style version uses gram flour, cornflour and egg white for its coating, while chilli, turmeric and garam masala season the fish. A short marinade gives the pieces time to take on the aromatics before frying.

Nutrition and macros by portion

The nutrition label shows one serving as written: 137 calories, 21g protein, 8g carbs, 2g fat.

The fish supplies most of the protein, while gram flour and cornflour contribute carbohydrates; frying oil and egg white contribute some fat. Pair a serving with salad or vegetables for a more varied plate.

The fish and spices

Fish choice: Cod is mild and cuts neatly into chunks, but haddock, pollock or salmon can also be used. Aim for pieces of similar size so they cook at roughly the same pace.

Spice mix: Garlic, ginger, chilli, turmeric and garam masala flavour the fish directly. Lime juice adds a fresh, sharp note; lemon juice is an easy alternative.

Getting the coating right

Flour balance: Gram flour forms the main coating, while cornflour helps make it crisp. The egg white and a little water bind the ingredients into a thick paste.

Batter cue: Mix until the fish is coated rather than surrounded by a loose liquid batter. Add the water within the stated range, stopping when the paste clings to the pieces.

Frying safely and evenly

Oil depth: The method calls for 3–4 inches of oil in a heavy-based pot. Leave plenty of space above the oil and lower each piece in gently to limit splashes.

Batch size: Add the pieces without crowding the pot. Frying in manageable batches helps the oil stay hot enough for a crisp coating.

How to tell when they are done

Colour and timing: Fry each piece for 3–4 minutes, until the coating is crisp and golden brown. The exact time depends on the size of the pieces, so keep them bite-sized and similar.

Draining: Move the cooked fish to kitchen paper to drain, then serve promptly. The coating is at its crispest while freshly fried.

Serving fish pakora

Garnish: Coriander and lime or lemon wedges add freshness alongside the spiced coating. Serve with a dipping sauce of your choice.

Meal idea: For a fuller plate, pair the pakora with a salad or vegetables and a suitable accompaniment such as rice or flatbread.

Recipe notes & tips

• Pat the fish dry before cutting so excess moisture does not loosen the coating.
• Cut the fish into pieces of similar size for more even frying.
• Keep a close eye on the oil as it heats; the method gives a target of about 170°C.
• Lower each piece carefully into the oil to reduce splashing.
• Drain the fried pieces on kitchen paper before transferring them to the serving plate.
• Serve soon after frying for the crispiest coating.

Variations

• Try another fish: Use haddock, pollock or salmon in place of cod.
• Change the citrus: Swap the lime juice for lemon juice.
• Adjust the heat: Use less chilli powder for a milder coating.
• Use another starch: Replace the cornflour with potato starch or rice flour.
• Choose a dipping sauce: Serve with a favourite sauce alongside the lime or lemon wedges.

Common mistakes to avoid

• Wet fish: Excess moisture can loosen the batter; pat the fish dry before seasoning.
• Thin batter: A runny coating may not cling well; add only 2–3 tbsp water and stop when the paste is thick.
• Crowded pot: Too many pieces at once can make frying uneven; cook in batches.
• Rough handling: Dropping fish into hot oil can cause splashes; slide each piece in gently with a spoon.
• Overcooking: The coating can become too dark; check for a crisp golden finish within the 3–4 minute frying time.

How to store

For the best texture, serve the pakora straight after frying. Refrigerate leftovers in a covered container and use within 2 days; reheat in an oven until hot and crisp, as the coating may soften in the fridge.

Frequently asked questions