Does anyone have an awesome recipe for fish pakoras? I want to serve them as appetizers for a dinner party this weekend and i can’t find anything i like online. Also, what fish do u use for it? Halibut/tilapia/perch?!
Re: Fish Pakora Recipe
I use Nile Perch to make fish pakoras at the restaurant. Marinate the fish pieces using lemon juice etc. Let it sit in the chiller overnight, then before frying baste them with pakora mixture and fry.
Re: Fish Pakora Recipe
^ you have a restaurant? in Dubai? which one
Re: Fish Pakora Recipe
@Dubaiwali - is the batter light and crispy? I don't want soft or fluffy pakoras. Kind of want the tempura batter texture but using besan and desi spices.
Re: Fish Pakora Recipe
Use a combo of rice flour and fine panko crumbs instead of besan to get that light, tempura texture. Season your fish in the desi spices you want then set up a “dredging line”…lightly coat in the rice flour, then a dip in beaten egg wash, then the fine panko crumbs. Or, you can make a batter of 1 c flour, 1 tbsp cornstarch, 1 1/2 c seltzer water to make a true tempura batter…with this method, also dredge your fish in rice flour before dipping in the batter.
Re: Fish Pakora Recipe
I use Nile Perch to make fish pakoras at the restaurant. Marinate the fish pieces using lemon juice etc. Let it sit in the chiller overnight, then before frying baste them with pakora mixture and fry.
I think the question is what's IN the pakora mixture.....
Use a combo of rice flour and fine panko crumbs instead of besan to get that light, tempura texture. Season your fish in the desi spices you want then set up a "dredging line"....lightly coat in the rice flour, then a dip in beaten egg wash, then the fine panko crumbs. Or, you can make a batter of 1 c flour, 1 tbsp cornstarch, 1 1/2 c seltzer water to make a true tempura batter...with this method, also dredge your fish in rice flour before dipping in the batter.
I think the tempura batter is a better idea... i fee like the typical dredging line will be too heavy. Can i add desi spices to the tempura batter as well? Or do u think it will ruin the batter?
Re: Fish Pakora Recipe
I think the tempura batter is a better idea... i fee like the typical dredging line will be too heavy. Can i add desi spices to the tempura batter as well? Or do u think it will ruin the batter?
Don't add it to the tempura batter itself, just the marinate the fish really well.
Re: Fish Pakora Recipe
Re: Fish Pakora Recipe
Oh I don’t think that can be given away–this pakora mixture she speaks of is probably patented…
Haina @Dubaiwali 
:hehe:
Re: Fish Pakora Recipe
Chicken Tikka Biryani is her patent. @Kinzz
Re: Fish Pakora Recipe
Yes affirmative. She has many talents with patents :halo:
Re: Fish Pakora Recipe
I have a quick question. when masla from fish slip during frying it on frying pane… how to stick that masla with fish. It ruins fish.
Re: Fish Pakora Recipe
^when you put masala on the fish, the fish should be pat-dry and not dripping with water (if you washed it). Then coat it with whatever masala, and pan fry it in a little bit of oil. Once you place the fish in the hot pan, do not turn it over for at least 3-4 minutes (time depends on fish), until a crust forms. Bar bar flip karne se, the masala doesn't stick.
Re: Fish Pakora Recipe
Fish pakra
Re: Fish Pakora Recipe
I have a quick question. when masla from fish slip during frying it on frying pane... how to stick that masla with fish. It ruins fish.
There are a few tips to make the pakoras crunchy. I will write out the steps for you. If I forget please pm me
Re: Fish Pakora Recipe
^ and if you don't forget, don't pm me
I ended up marinating the fish in lemon juice, vinegar, red chillis (powder and flakes), zeera, whole coriander (crushed a bit), salt.
Then i made a separate batter - besan, rice flour and cornstarch. Added red pepper flakes and salt plus a sprinkle of Shan Lahori fish fry. Added water to make a medium consistency batter. Fried the fish and it was a hit... even fish-haters loved it.
I tried to make it with wild-caught ocean perch not realizing ocean perch has these nasty spikes/bones that are nearly impossible to remove. Thankfully i had sole fillets... they worked beautifully cos it's white fish, flaky and quick-cooking, nice mils flavor but not bland and weird like tilapia. No fishy-smell either... which i find oiler fish tend to have a bit of.