Fish Pakora

What to Put on the Table With Fish Pakora

• Mint chutney
• Tamarind chutney
• Sliced onion
• Lemon wedges

How to Cook Fish Pakora

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1. Mix the fish with the ginger and garlic paste, chilli powder, lemon juice and the first 1/2 tsp salt. Leave for 15 minutes.

   Mark done Start 15 min timer

2. Whisk the gram flour, rice flour, ajwain, turmeric and second 1/2 tsp salt with the water to a thick batter. Stir in the fish.

   Mark done

3. Heat the oil in a small, deep pan to 180°C / 355°F.

   Mark done

4. Fry the fish in batches for 4 minutes each, until golden and crisp.

   Mark done Start 4 min timer

5. Drain on kitchen paper and serve straight away with lemon wedges.

   Mark done

Worth Knowing Before You Cook

Handle the fish gently so it does not break up in the batter.

Check the oil temperature between batches.

Serve at once; the coating softens as it cools.

Common Substitutions & Variations

• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Storing and Reheating

Best eaten at once. Keeps in the fridge for 1 day and crisps up in a hot oven.

Questions and Answers

The Numbers per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (how much frying oil the food takes up cannot be known from the recipe). Why some recipes have none.