How To Make Crispy Fish Pakora Step By Step
Fish Pakora Recipe is one of the delicious and easy recipes. Anyone who has basic knowledge about cooking can make it at home easily as a snack. Fish Pakora is a favorite snack and street food in Indian subcontinent, specially Amritsar, Punjab, northern part of India.
Amritsari Fish Pakora is the famous fish pakora all over the world, which is made by Indian spices, ginger-garlic paste and gram flour (chickpea).
Today, I am going to show you Amritsari Fish Pakora, but I add some extra ingredients that will increase the taste and be more crispier. Hope you will enjoy this cooking of pakora and will share with friends and family.
So, let’s get started … …
For this pakora, we are going to use freshwater tilapia fish (boneless fillet). This fish is quite available in local markets everywhere.
If you don’t like to eat tilapia fish you can use Cod or Trout or even Salmon instead of tilapia. Which fish you like to eat, it actually depends on you. However, it would be better to choose less spiny fish.
How To Cut Fish For Pakora
The most important thing is, properly chopping the fish for the fish pakora recipe. We can cut it in two ways, boneless and with bone. But we should cut it into bite size so that we can bite it easily and the other thing is the spices go into the fish fillet very easily and quickly.
Steps To Make Crispy and Yummy Fish Pakora
Fish Pakora is a really yummy snack which we can quickly make and serve to the guest table. If you follow my recipe instructions, I am sure that the pakora will be crispy and delicious.
In this recipe, I have tried to describe it with easy steps so that everyone can make it at home.
Step 1: Cutting The Fish
After selecting the suitable fish, cut into bite-size. The cutting pieces of fish fillet will depend on you.
Step 2: Making Battered or Mixture
Now I am going to main method of making fish pakora.
First, I need to make a batter for the pakora. In a medium size bowl, add pea flour 2tbsp, rice flour 1tbsp, corn-flour 1/2tbsp, salt 1/2tsp, garam masala powder 1/2tsp, red chilli powder 2tsp, turmeric powder 1/2tsp, a little amount mix herbs, ginger-garlic paste 1tbsp and a little amount fennel flower.
Now add a small amount of water and mix it properly. At first, I won’t add much water, because it can be more thinner than perfect. The mixture cannot be made too thick or too thin. The crispness and taste will depend on this mixture. So, carefully add water and make the mixture perfect. But take it easy, don’t be serious.
Step 3: Frying Method
In this step, in a medium size deep pan, I have added sufficient cooking oil on a medium-low flame. One thing is important for making pakora more crispier that is the temperature of oil. It always should be medium-low. Don’t turn it to very low and very high.
Heat oil at approx 400 Fahrenheit. Mix all the fish pieces into the mixture or batter and fry them in batches for golden color and crispy. Remove all fish pieces from oil and put them in a deep steel bowl.
Now serve the delicious hot fish pakoras with lemon slices and tomato sauce, sprinkle some chaat masala and chopped coriander leaves on it.
Health Benefit of Tilapia Fish
Many people love to eat tilapia fish because it is comparatively affordable. Some scientific studies have highlighted concerns about tilapia’s fat content. A number of reports also raise some questions about tilapia farming practices. But here in this recipe, I will focus only it’s health benefits.
Tilapia fish is a magnificent source of protein and nutrients. Even it has a huge amount of vitamins and minerals. Tilapia is full of phosphorus, vitamin B12, niacin, selenium and potassium.
Tilapia fish have more omega-6 fatty acids than omega-3.
Making of Tilapia Fish Pakora
Tilapia Fish Pakora is one of my favorite snacks. Moreover, tilapia fish also has nutritional value. It takes less time to make and we can make it with few ingredients that are available everywhere in the local market.
- 250 g Boneless Tilapia Fish
- 2 tbsp Ginger-Garlic Paste
- 1/2 tsp Turmeric Powder
- 2 tsp Red Chilli Powder
- 1/2 tsp Salt to taste
- 1 tbsp Rice flour
- 1/2 tbsp Pea-flour
- 1/2 tbsp Corn-flour
- A little bit Mix Herbs
- Fennel Flower
- 1/2 tsp Garam Masala Powder
- Chaat Masala
Clean, wash, and drain the fish pieces. Cut the fish into the bite size.
In a medium size bowl, add pea flour 2tbsp, rice flour 1tbsp, corn-flour 1/2tbsp, salt 1/2tsp, garam masala powder 1/2tsp, red chilli powder 2tsp, turmeric powder 1/2tsp, a little amount mix herbs, ginger-garlic paste 1tbsp and a little amount fennel flower.
Now add a small amount of water and mix it properly. At first, I won't add much water, because it can be more thinner than perfect. When the mixture will perfect, add all the fish pieces inside the batter or mixture.
In a medium size deep pan, add sufficient cooking oil on a medium-low flame.
Heat oil at approx 400 Fahrenheit. Fry all the fish pieces in batches for golden color and crispy. Remove all fish pieces from oil and put them in a deep steel bowl.
Your fish pakora is ready to serve. Before serving it, sprinkle the chaat masala and chopped coriander leaves on it. Now just enjoy every bite