Crispy Fish Pakoras With Tangy Chutney Recipe

About this recipe

Crispy fish pakoras made with Bengal spices and served with tangy chutney for a delightful evening snack.

Ingredients

• 25G Fisherman'S Friend Sugar Free Mouth Freshener - Lemon (25g)
• 500G Loose Besan
• - Rice Flour
• 20 g Turmeric Powder
• - Red Chilli
• 50 g Cumin Powder
• - Garlic Paste
• 300 g Ginger Paste
• 100 g Salt
• 1pc Watermelon
• 250 ml Lemon Juice Concentrate
• - Coriander Powder

Instructions

1. 1. Wash the fish fillets thoroughly and pat them dry using a kitchen towel.
2. 2. Cut the fish into bite-sized pieces and marinate with lemon juice, turmeric, and salt for 10 minutes.
3. 3. In a mixing bowl, combine chickpea flour, rice flour, red chili powder, cumin powder, garlic paste, ginger paste, and a pinch of salt.
4. 4. Gradually add water to the flour mixture and whisk until it forms a smooth batter of medium thickness.
5. 5. Heat vegetable oil in a deep frying pan over medium heat until hot but not smoking.
6. 6. Dip each marinated fish piece into the batter, ensuring it is coated evenly.
7. 7. Carefully place the coated fish pieces into the hot oil and fry until golden brown and crispy, turning occasionally.
8. 8. Use a slotted spoon to remove the fish pakoras and place them on paper towels to drain excess oil.
9. 9. Garnish the pakoras with freshly chopped coriander leaves for added flavor.
10. 10. Serve the crispy fish pakoras hot with your favorite tangy chutney or a squeeze of lemon.