Crispy Fish Pakoras With Tangy Coriander Dip Recipe

About this recipe

Crispy Fish Pakoras with Tangy Coriander Dip is a delightful Indian snack that brings together the crunch of perfectly fried fish and the refreshing zest of a homemade coriander dip. Tender boneless fish fillets are coated in a spiced chickpea and rice flour batter, delivering a satisfying crunch with every bite. The vibrant coriander dip, blended with garlic, lemon juice, and green chilies, adds a tangy kick that elevates the dish to a whole new level. This snack is not only easy to prepare but also filled with essential nutrients like protein for muscle maintenance and antioxidants from turmeric and coriander. Ideal for a quick evening bite or a casual get-together, these pakoras are best enjoyed hot and fresh. Dive into the rich flavors and textures that make this dish a crowd-pleaser while keeping it light and nourishing.

Ingredients

• 250 g Tendercuts Basa Boneless Fillet F&S
• 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Catch Super Garam Masala
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• medium Chilli Green Long
• 250 ml Keya Lemon Juice
• - Rock Salt
• 100 g Garlic - Single Clove
• 25 g Whole Black Pepper
• 500 ml Oil (For Frying)

Instructions

1. 1. Wash and pat dry the boneless fish fillets, then cut them into bite-sized pieces.
2. 2. In a mixing bowl, combine chickpea flour, rice flour, turmeric, red chili powder, garam masala, coriander powder, and salt.
3. 3. Gradually add water to the dry mixture, whisking to form a smooth batter with medium-thick consistency.
4. 4. Heat oil in a deep pan over medium heat until hot enough for frying.
5. 5. Dip each fish piece in the batter, ensuring it is evenly coated, and carefully place it into the hot oil.
6. 6. Fry the fish pakoras in batches for 4-5 minutes per batch, turning occasionally, until golden brown and crispy.
7. 7. Remove the fried pakoras with a slotted spoon and place them on paper towels to drain excess oil.
8. 8. To make the dip, finely chop coriander leaves, green chilies, and garlic cloves, then transfer to a blender.
9. 9. Add lemon juice, rock salt, and a tablespoon of water to the blender; blend until smooth and creamy.
10. 10. Serve the crispy fish pakoras hot with the tangy coriander dip on the side for a flavorful snack.