Fish pakoras are a favourite starter and tea-time snack across India and Pakistan, and they’re easy to love. Chunks of firm white fish are coated in a spiced gram flour (besan) batter and fried until golden and crunchy on the outside, while the fish inside stays tender and flaky. They’re ready in about 30 minutes, need just a few pantry spices, and disappear fast at any gathering. Serve them hot with mint chutney and a squeeze of lemon.

Recipe at a Glance

Ingredients

For the fish and marinade

• 500 g (1 lb) firm, boneless white fish fillets (cod, haddock, basa, tilapia, or similar), cut into 3-4 cm (1½ inch) pieces
• 1 tablespoon lemon juice
• 1 teaspoon ginger-garlic paste
• ½ teaspoon salt
• ½ teaspoon Kashmiri red chilli powder

For the batter

• ¾ cup (90 g) besan (gram flour)
• 2 tablespoons rice flour (for extra crunch)
• 1 teaspoon Kashmiri red chilli powder
• ½ teaspoon turmeric
• ½ teaspoon ajwain (carom seeds), lightly crushed
• 1 teaspoon ground coriander
• ½ teaspoon garam masala
• ½ teaspoon chaat masala
• 1 tablespoon finely chopped coriander leaves
• 1 green chilli, finely chopped (optional)
• ½ teaspoon salt, or to taste
• ¼ teaspoon baking soda (optional, for a lighter crust)
• About ½ cup (120 ml) cold water, as needed

For frying and serving

• Neutral oil, for deep frying
• Chaat masala, for sprinkling
• Lemon wedges, sliced onion, and fresh coriander

Step 1: Prepare the Fish

Pat the fish pieces very dry with paper towels, since any moisture will make the coating slide off. Check carefully for pin bones. Place the fish in a bowl with the lemon juice, ginger-garlic paste, salt, and chilli powder. Toss gently and rest for 15 minutes at room temperature. Don’t marinate for much longer, because the lemon can start to “cook” the fish and make it fragile.

Step 2: Make the Batter

Whisk the besan, rice flour, spices, ajwain, coriander leaves, chilli, salt, and baking soda in a bowl. Add the cold water a little at a time, whisking until you have a thick, smooth batter that coats the back of a spoon. It should be thicker than pancake batter. Let it rest for 5 to 10 minutes while the oil heats.

Step 3: Heat the Oil

Pour oil into a deep, heavy-bottomed pan or wok to a depth of about 6-7 cm (2½ inches), and heat to 175-180°C (350°F). If you don’t have a thermometer, drop a little batter into the oil. It should rise to the surface within a few seconds and sizzle steadily without browning too fast.

Step 4: Coat and Fry

Dip each piece of fish in the batter, letting the excess drip off, and lower it gently into the hot oil. Fry in small batches of 5 to 6 pieces so the oil temperature stays steady. Cook for 4 to 5 minutes, turning once or twice, until deep golden and crisp. The fish is done when the thickest piece flakes easily and reaches 63°C (145°F).

Step 5: Drain and Serve

Lift the pakoras out with a slotted spoon and drain on a wire rack or paper towels. Sprinkle with chaat masala while they’re hot. Serve immediately with lemon wedges, sliced onions, and chutney.

Healthier Cooking Options

You can still get good results with less oil:

• Air fryer: Spray the battered pieces with oil and cook at 190°C (375°F) for 10 to 12 minutes, turning halfway. The coating will be less puffy but still crisp.
• Oven: Place the pieces on a wire rack over a baking tray, spray with oil, and bake at 220°C (430°F) for 15 to 18 minutes, flipping once.
• Shallow fry: Use a flat pan with about 1 cm (½ inch) of oil, and cook for 3 to 4 minutes per side.

Note that with an air fryer or oven, you’ll want a slightly thicker batter so it doesn’t drip off.

Tips for Extra-Crispy Pakoras

• Use cold water for the batter, which helps produce a crisper coating.
• Add rice flour or a spoonful of cornflour to the besan for extra crunch.
• Pat the fish dry before coating, so the batter sticks.
• Keep the oil at a steady temperature. If it’s too cool, the pakoras turn greasy, and if it’s too hot, they brown before the fish cooks.
• Don’t overcrowd the pan.
• Serve right away, because pakoras lose crispness as they sit.
• Keep finished batches warm in a low oven (about 100°C / 210°F) on a wire rack while you fry the rest.

Best Fish for Pakoras

• Cod and haddock: Mild, flaky, and widely available.
• Basa and tilapia: Budget-friendly and boneless.
• Pangasius: Soft and mild, a common choice in South Asia.
• Rohu or surmai (kingfish): Traditional choices, but check for bones.
• Avoid: Very delicate fish that falls apart easily, or fish with lots of small bones.

What to Serve With Fish Pakoras

• Mint-coriander chutney
• Sweet-tangy tamarind chutney
• Tartar sauce or garlic mayo
• Sliced onion rings with lemon and chaat masala
• Masala chai or a cold lemonade
• A simple cucumber and tomato salad

Variations to Try

• Ajwain fish fingers: Cut the fish into strips for a finger-food version.
• Spicier pakoras: Add extra chilli powder or finely chopped green chillies to the batter.
• Amritsari-style: Add a touch of ajwain, a bit more garam masala, and a squeeze of lemon, which is what gives Amritsari fish its signature flavor.
• Gluten-free: Besan is naturally gluten-free, but check your spices and flour labels for cross-contamination.
• Prawn pakoras: Use peeled, deveined prawns and cook for 2 to 3 minutes.
• Fish and vegetable platter: Fry onion, potato, or cauliflower pakoras in the same batter.

Storage and Reheating

Fish pakoras are best eaten fresh. Leftovers keep in the fridge in an airtight container for up to 1 day. Reheat in an air fryer at 180°C (350°F) for 4 to 5 minutes, or on a tray in a hot oven, to bring back the crunch. Avoid the microwave, which will make them soggy. Because it’s fish, don’t leave it at room temperature for more than two hours.

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Frequently Asked Questions

1. Why is my pakora batter falling off the fish?
The fish was likely wet, or the batter was too thin. Pat the fish dry, thicken the batter slightly, and make sure the oil is hot before frying.

2. Can I make fish pakoras ahead of time?
You can marinate the fish and prepare the batter dry mix in advance, but coat and fry just before serving. If you must make them ahead, reheat in an oven or air fryer for crispness.

3. What can I use instead of besan?
Besan gives the classic flavor. If you need a substitute, use a mix of rice flour and cornflour, though the taste will be different.

4. How do I know when the fish is cooked?
The fish should be opaque and flake easily with a fork. The safe internal temperature is 63°C (145°F). Because the pieces are small, 4 to 5 minutes in properly hot oil is usually enough.

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