Crispy Fish Pakoras With Spiced Rice Flour Batter Recipe

Indian cuisine · 120 calories

Crispy Fish Pakoras with Spiced Rice Flour Batter recipe

About this recipe

Crispy Fish Pakoras are the ultimate Indian snack, combining the freshness of tender white fish with the crunch of a spiced rice flour batter. Perfectly seasoned with turmeric, chili, coriander, and cumin, these golden bites are bursting with flavor and deliver a satisfying 23g of protein per serving. The rice flour makes them gluten-free, while the quick frying keeps prep time minimal, making it an ideal snack for busy afternoons or post-workout cravings. Enjoy them hot with a side of tangy chutney for a comforting treat that’s both nutritious and delicious.

Ingredients

  • 250 g Tendercuts Basa Boneless Fillet F&S
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 50 g Everest Cumin Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 100 g Catch Garlic Paste
  • 250 ml Keya Lemon Juice
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 850 g Sundrop Heart+ Blended Cooking Oil

Instructions

  1. 1. Rinse the fish fillets thoroughly and pat them dry using a kitchen towel.
  2. 2. Cut the fish into bite-sized pieces, ensuring uniform sizes for even cooking.
  3. 3. In a mixing bowl, combine rice flour, turmeric, chili powder, coriander powder, cumin powder, and salt.
  4. 4. Add water gradually to the dry ingredients to form a smooth, medium-thick batter.
  5. 5. Incorporate garlic paste and lemon juice into the batter for added flavor.
  6. 6. Heat cooking oil in a deep pan over medium heat until it reaches frying temperature.
  7. 7. Dip each fish piece into the batter, ensuring it is evenly coated.
  8. 8. Carefully place the battered fish pieces into the hot oil, frying in batches to avoid overcrowding.
  9. 9. Fry the fish pakoras until golden brown and crispy, turning occasionally for even cooking.
  10. 10. Remove the pakoras with a slotted spoon and drain them on paper towels to remove excess oil.
  11. 11. Garnish the pakoras with fresh coriander leaves for a burst of freshness.
  12. 12. Serve warm with your choice of chutney or dipping sauce for an irresistible snack.