Easy HOMEMADE Fish Pakora | Amritsari Fried Fish | Crispy Fried Fish

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is nutritious while all-purpose flour is more accessible.

fish fillets

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu offers a plant-based option and canned fish is budget-friendly.

Cut 500 g of skinless boneless tilapia fish into 2-inch diagonal pieces.

In a bowl, combine the fish pieces with 1 tbsp lemon juice, 2 tsp garlic paste, 1 tsp ginger paste, and salt. Gently mix and set aside.

In a heated pan, dry roast 1 tbsp coriander seeds, 0.5 tsp cumin seeds, 1 tsp carom seeds, and 1 tsp dried fenugreek leaves until fragrant.

Transfer the roasted spices to a mortar and grind them finely.

Add the ground spices to the fish marinade along with 1 tsp Kashmiri chili powder, 0.25 tsp turmeric powder, and 0.5 tsp freshly cracked black pepper. Mix well.

In a separate bowl, combine 0.25 cup gram flour, 3 tbsp rice flour (or corn flour), 0.25 cup thick yogurt, and 1 egg. Mix until well blended.

Add the fish pieces to the batter, ensuring they are well coated. Let it marinate for 10-15 minutes.

Prepare a chutney by blending 1 onion, 1 clove garlic, 1 cup coriander leaves, 10-15 mint leaves, 1 green chili, 2 tbsp lemon juice, 0.25 tsp salt, and 0.25 tsp ginger until smooth.

Heat vegetable oil in a pot until it reaches 350°F (180°C).

Carefully add 2-3 pieces of fish to the hot oil and fry for about 30 seconds without touching them.

After 30 seconds, use a spider skimmer to flip the fish pieces and fry evenly until the coating is crispy and golden brown.

Remove the fried fish pakoras and drain excess oil on kitchen paper towels.

Repeat the frying process with the remaining fish pieces.

Garnish the fish pakoras with a sprinkle of chaat masala and chopped fresh coriander leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens