Name: Crispy Fish Pakora (Fish Fritters) Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Indian
Ingredients: 500 g boneless white fish (cut in bite-sized cubes); ¾ tsp salt; 1/2 tsp ginger (minced); 1/2 tsp garlic (minced); 1 tbsp lemon juice; 1/3 cup gram flour; 2 tbsp rice flour; 2 green chilies (sliced); 3-4 tbsp fresh coriander (chopped); water (as required); ½ tsp salt; ¾ tsp red chili powder; 1 tsp crushed chilies; ½ tsp carom seeds; ¼ tsp turmeric powder; 1 ½ tsp cumin seeds (crushed); 1 ½ tsp coriander seeds (crushed); Chaat masala; Lemon wedges

Jump to Recipe

If you’re dreaming of the kind of crunchy, mouthwatering appetizer that wows at any gathering, look no further than Crispy Fish Pakora (Fish Fritters). These golden, spice-laden bites feature tender fish enveloped in a perfectly seasoned, shatteringly crisp coating, making them totally irresistible. Whether you’re cooking up a street food feast, impressing friends at a weekend get-together, or just perking up a regular dinner, this recipe promises layers of flavor in every bite. There’s an undeniable excitement in the way each piece sparkles with vibrant herbs, a fiery touch of chili, and the zing of chaat masala. If you’re new to fish pakora, get ready for an explosion of texture and taste that might just become your new favorite appetizer.

Crispy Fish Pakora (Fish Fritters) Recipe - Recipe Image

Ingredients You’ll Need

What makes Crispy Fish Pakora (Fish Fritters) so delightful is just how straightforward each ingredient is. Every addition is purposeful—locking in juiciness, building depth of flavor, or ensuring that coveted crunch. Here’s what you’ll need, along with handy tips to get it just right:

Boneless white fish (500g, cut in bite-sized cubes): Opt for firm varieties like cod or tilapia for best texture and clean flavor.
Salt (¾ tsp + ½ tsp): Divided for both the marinade and the batter so every layer pops with flavor.
Ginger (½ tsp, minced): Adds a touch of warmth and zing to bring out the fish’s freshness.
Garlic (½ tsp, minced): Gives the marinade subtle depth and that signature savoriness.
Lemon juice (1 tbsp): Not just for brightness, but also for tenderizing the fish and balancing the spices.
Gram flour (⅓ cup): The backbone of the batter, delivering nutty flavor and crisp texture.
Rice flour (2 tbsp): The secret to a lighter, crisper coat—don’t skip it!
Green chilies (2, sliced): For pops of heat and vibrant color; adjust to taste for milder or bolder fritters.
Fresh coriander (3–4 tbsp, chopped): Brings freshness and an irresistible aroma to every bite.
Water (as required): Just enough to bind; your batter shouldn’t be runny.
Red chili powder (¾ tsp): Invites warm, earthy spice and beautiful hue.
Crushed chilies (1 tsp): Layers in even more heat for real flavor lovers.
Carom seeds (½ tsp): Offers a unique, almost thyme-like aroma and aids digestion.
Turmeric powder (¼ tsp): Adds that gorgeous golden color and earthy undertone.
Cumin seeds (1½ tsp, crushed): Provides toasty, punchy flavor beneath the batter’s crisp crust.
Coriander seeds (1½ tsp, crushed): A citrusy, fragrant crunch that dances through the fritters.
Chaat masala: Sprinkle just before serving for a tangy, spicy finishing touch.
Lemon wedges: Essential for that final squeeze of brightness right as you bite in.

How to Make Crispy Fish Pakora (Fish Fritters)

Step 1: Marinate the Fish

Start by mixing your fish cubes with salt, minced ginger, minced garlic, and lemon juice. This short marination, around 10 to 15 minutes, is crucial. Not only does it infuse the fish with flavor and aroma, but it allows the fish to soften up and soak up those tangy, savory notes. Don’t marinate longer, or the fish can lose its bounce—timing is everything here!

Step 2: Prepare the Batter

In a bowl, whisk together the gram flour, rice flour, green chilies, chopped fresh coriander, extra salt, chili powders, carom seeds, turmeric, crushed cumin, and coriander seeds. Add water in small splashes, just enough to create a thick, smooth paste. Your fish will bring moisture into the batter, so resist the urge to add too much! The result should cling to the fish without dripping off.

Step 3: Coat the Fish

Add the marinated fish to your spicy, aromatic batter and fold gently but thoroughly. The aim is for every single piece to be wrapped up in a flavorful hug—no bare spots! If your batter feels too dry, add a teaspoon or two of water at this stage, but keep things on the thicker side for that signature crunch.

Step 4: Fry to Golden Perfection

Heat a heavy pot of oil to 175–180°C (350–360°F) on medium heat. Test the temperature by dropping a little batter in—it should sizzle immediately. Fry the battered fish in batches, giving them space so they don’t stick. Fish cooks fast; two or three minutes per batch is all you need. To make them extra-crispy, crank the heat up at the end for a final minute. Drain on a wire rack (not paper towels) to keep them crisp.

Step 5: Add Chaat Masala and Serve

With all your fish pakoras gleaming and crackling, shower them generously with chaat masala while they’re still hot. Serve piled up with lemon wedges for squeezing and your favorite tangy chutney for dipping. The contrast of hot, savory fritter and cool, tart chutney is pure magic!

How to Serve Crispy Fish Pakora (Fish Fritters)

Garnishes

For these crispy delights, a sprinkle of chaat masala is non-negotiable—it brings tang and sparkle that awakens all the spices. Bright lemon wedges heighten the fresh flavors, and a handful of thinly sliced onions or extra chopped coriander add color and crunch. For a little drama, scatter pomegranate seeds on top and watch your creation steal the show!

Side Dishes

Crispy Fish Pakora (Fish Fritters) shine as a star starter, but pair them with mint chutney, tangy tamarind sauce, or even a simple yogurt raita for cooling contrast. Fresh salads with plenty of cucumber, radish, and tomatoes round out the platter beautifully. Add naan or fluffy basmati rice for those times you want to turn them into a full meal.

Creative Ways to Present

Stack them high on a rustic wooden board for a casual get-together, or serve them in individual parchment cones for a fun, street-food feel. For a more elegant touch, nestle each pakora in a lettuce cup with a dot of chutney. Arrange your Crispy Fish Pakora (Fish Fritters) in a colorful pattern surrounded by lemon, herbs, and edible flowers—your platter will disappear before you know it!

Make Ahead and Storage

Storing Leftovers

Leftover pakoras are surprisingly resilient! Once cooled, transfer them to an airtight container and store in the fridge for up to two days. Layer with parchment to help preserve their crispness. They’ll lose a bit of crunch but still taste fantastic when refreshed.

Freezing

If you want to stash away extra Crispy Fish Pakora (Fish Fritters), let them cool to room temperature first. Lay them out on a tray and freeze until firm, then transfer to a freezer-safe container or zip-top bag. Separate layers with parchment paper. They’ll keep well for up to one month and are perfect for sudden cravings or spontaneous guests.

Reheating

For the crispiest results, reheat pakoras in the oven or air fryer at 375°F (190°C) for 5–8 minutes. Avoid microwaving, as it tends to make the coating soggy. If you’re reheating from frozen, extend the time by a few extra minutes and turn the fritters halfway through for even crunch.

FAQs

Can I use a different type of fish?

Absolutely! Any firm, white fish such as haddock, basa, or even salmon works well. Just make sure to cut them into equal-sized pieces so everything cooks evenly. Delicate fish like sole isn’t recommended as it can break apart easily during frying.

Is there a way to make Crispy Fish Pakora (Fish Fritters) gluten-free?

Great news: this recipe is naturally gluten-free thanks to gram flour and rice flour! Always double-check your flours for any cross-contamination if you’re sensitive or cooking for someone with allergies.

How can I reduce the spice level?

If you’d like a milder pakora, simply use less green chili and crushed chili. You can also add a few extra tablespoons of chopped coriander or a little extra rice flour to balance out the heat without sacrificing flavor.

My batter keeps falling off while frying. What am I doing wrong?

This usually means the batter is too thin. Try adding a bit more gram flour to thicken it up, and make sure to pat the marinated fish slightly dry before coating. The batter should cling nicely—think thick pancake batter, not watery!

Can I bake or air fry instead of deep-frying?

Yes! While the classic deep-fried version gives the ultimate crunch, you can bake the pieces on a wire rack at 425°F (220°C) for about 15–18 minutes, turning halfway. Air frying at 390°F (200°C) for 10–12 minutes also produces a pleasantly crisp result—just spray lightly with oil before cooking.

Final Thoughts

If you love bold flavors and crave that unbeatable combination of juicy, flaky fish and crunchy coating, you owe it to yourself to try these Crispy Fish Pakora (Fish Fritters). Whether you serve them as an appetizer, a sharing snack, or even a party centerpiece, they never fail to impress. Dive into this recipe and let the irresistible aroma of fresh spices fill your kitchen—you’ll find yourself making these again and again!

Crispy Fish Pakora (Fish Fritters) Recipe

★★★★★

4.8 from 22 reviews

Author: Ethan
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Enjoy these crispy fish pakoras, or fish fritters, as a delightful appetizer or snack. The tender fish pieces are coated in a flavorful batter and fried to golden perfection, resulting in a crunchy exterior and a moist, succulent interior.

Instructions

Mix the fish: Combine fish with salt, ginger, garlic, and lemon juice. Allow to marinate for 10-15 minutes.
Prepare the batter: Mix gram flour, rice flour, green chilies, fresh coriander, and seasonings to form a thick paste. Adjust consistency with water.
Coat the fish: Add the batter to marinated fish and mix well. Ensure the batter is of medium consistency.
Fry the fish: Heat oil to 175-180 °C (350-360 °F). Fry the fish until cooked through and crispy. Drain on a wire rack.
Serve: Sprinkle with chaat masala and serve with lemon wedges and tamarind chutney.