Easy recipe: Fish pakoras

Whether you’re looking for a zesty appetiser or a crunchy snack to pair with your afternoon tea, this simple recipe delivers a satisfying crunch and a burst of warm spices in every bite.Ingredients:500g deboned, filleted fish1.5 cups of gram flour1 sliced onionFollow The Standard
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on WhatsApp2 tablespoons garlic paste1 teaspoon turmeric powder1 teaspoon of coriander powder1 teaspoon cumin powder1 teaspoon cayenne pepperDash of salt (or to taste)2 tablespoons lime juice (juice of 1 lime)Oil for deep fryingWhat to do:In a large, deep, non-metallic bowl, mix the gram flour, onion and garlic paste, turmeric, coriander and cumin powder, cayenne pepper and salt to taste. Add some water and mix well to form a thick batter similar to pancake batter.Gently fold the fish pieces into the batter, ensuring they are well coated. Leave to marinate for 1 hour.In a wide, flat pan, heat enough oil for deep frying. The oil is ready when you drop in a quarter teaspoon of batter and it sizzles and rises quickly to the top.Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPWhen the oil is hot enough, carefully lower a few pieces of battered fish into the pan and fry them. Do not overcrowd the pan, as this will cause the pakoras to stick together. Fry until golden and crispy, for 2–3 minutes on each side. Use a slotted spoon to turn the fish pieces over.Stay Informed, Stay Empowered: Download the Standard ePaper App!When they are ready, remove them from the oil with a slotted spoon and drain them on kitchen paper.Arrange on a platter and serve while still piping hot. Just before serving, squeeze lemon juice over the pieces. Garnish with lime wedges. Enjoy!Follow The Standard
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500g deboned, filleted fish1.5 cups of gram flour1 sliced onionFollow The Standard
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on WhatsApp2 tablespoons garlic paste1 teaspoon turmeric powder1 teaspoon of coriander powder1 teaspoon cumin powder1 teaspoon cayenne pepperDash of salt (or to taste)2 tablespoons lime juice (juice of 1 lime)Oil for deep fryingWhat to do:In a large, deep, non-metallic bowl, mix the gram flour, onion and garlic paste, turmeric, coriander and cumin powder, cayenne pepper and salt to taste. Add some water and mix well to form a thick batter similar to pancake batter.Gently fold the fish pieces into the batter, ensuring they are well coated. Leave to marinate for 1 hour.In a wide, flat pan, heat enough oil for deep frying. The oil is ready when you drop in a quarter teaspoon of batter and it sizzles and rises quickly to the top.Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPWhen the oil is hot enough, carefully lower a few pieces of battered fish into the pan and fry them. Do not overcrowd the pan, as this will cause the pakoras to stick together. Fry until golden and crispy, for 2–3 minutes on each side. Use a slotted spoon to turn the fish pieces over.Stay Informed, Stay Empowered: Download the Standard ePaper App!When they are ready, remove them from the oil with a slotted spoon and drain them on kitchen paper.Arrange on a platter and serve while still piping hot. Just before serving, squeeze lemon juice over the pieces. Garnish with lime wedges. Enjoy!Follow The Standard
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1.5 cups of gram flour1 sliced onionFollow The Standard
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on WhatsApp2 tablespoons garlic paste1 teaspoon turmeric powder1 teaspoon of coriander powder1 teaspoon cumin powder1 teaspoon cayenne pepperDash of salt (or to taste)2 tablespoons lime juice (juice of 1 lime)Oil for deep fryingWhat to do:In a large, deep, non-metallic bowl, mix the gram flour, onion and garlic paste, turmeric, coriander and cumin powder, cayenne pepper and salt to taste. Add some water and mix well to form a thick batter similar to pancake batter.Gently fold the fish pieces into the batter, ensuring they are well coated. Leave to marinate for 1 hour.In a wide, flat pan, heat enough oil for deep frying. The oil is ready when you drop in a quarter teaspoon of batter and it sizzles and rises quickly to the top.Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPWhen the oil is hot enough, carefully lower a few pieces of battered fish into the pan and fry them. Do not overcrowd the pan, as this will cause the pakoras to stick together. Fry until golden and crispy, for 2–3 minutes on each side. Use a slotted spoon to turn the fish pieces over.Stay Informed, Stay Empowered: Download the Standard ePaper App!When they are ready, remove them from the oil with a slotted spoon and drain them on kitchen paper.Arrange on a platter and serve while still piping hot. Just before serving, squeeze lemon juice over the pieces. Garnish with lime wedges. Enjoy!Follow The Standard
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1 sliced onionFollow The Standard
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on WhatsApp2 tablespoons garlic paste1 teaspoon turmeric powder1 teaspoon of coriander powder1 teaspoon cumin powder1 teaspoon cayenne pepperDash of salt (or to taste)2 tablespoons lime juice (juice of 1 lime)Oil for deep fryingWhat to do:In a large, deep, non-metallic bowl, mix the gram flour, onion and garlic paste, turmeric, coriander and cumin powder, cayenne pepper and salt to taste. Add some water and mix well to form a thick batter similar to pancake batter.Gently fold the fish pieces into the batter, ensuring they are well coated. Leave to marinate for 1 hour.In a wide, flat pan, heat enough oil for deep frying. The oil is ready when you drop in a quarter teaspoon of batter and it sizzles and rises quickly to the top.Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPWhen the oil is hot enough, carefully lower a few pieces of battered fish into the pan and fry them. Do not overcrowd the pan, as this will cause the pakoras to stick together. Fry until golden and crispy, for 2–3 minutes on each side. Use a slotted spoon to turn the fish pieces over.Stay Informed, Stay Empowered: Download the Standard ePaper App!When they are ready, remove them from the oil with a slotted spoon and drain them on kitchen paper.Arrange on a platter and serve while still piping hot. Just before serving, squeeze lemon juice over the pieces. Garnish with lime wedges. Enjoy!Follow The Standard
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2 tablespoons garlic paste1 teaspoon turmeric powder1 teaspoon of coriander powder1 teaspoon cumin powder1 teaspoon cayenne pepperDash of salt (or to taste)2 tablespoons lime juice (juice of 1 lime)Oil for deep fryingWhat to do:In a large, deep, non-metallic bowl, mix the gram flour, onion and garlic paste, turmeric, coriander and cumin powder, cayenne pepper and salt to taste. Add some water and mix well to form a thick batter similar to pancake batter.Gently fold the fish pieces into the batter, ensuring they are well coated. Leave to marinate for 1 hour.In a wide, flat pan, heat enough oil for deep frying. The oil is ready when you drop in a quarter teaspoon of batter and it sizzles and rises quickly to the top.Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPWhen the oil is hot enough, carefully lower a few pieces of battered fish into the pan and fry them. Do not overcrowd the pan, as this will cause the pakoras to stick together. Fry until golden and crispy, for 2–3 minutes on each side. Use a slotted spoon to turn the fish pieces over.Stay Informed, Stay Empowered: Download the Standard ePaper App!When they are ready, remove them from the oil with a slotted spoon and drain them on kitchen paper.Arrange on a platter and serve while still piping hot. Just before serving, squeeze lemon juice over the pieces. Garnish with lime wedges. Enjoy!Follow The Standard
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on WhatsApp

1 teaspoon turmeric powder1 teaspoon of coriander powder1 teaspoon cumin powder1 teaspoon cayenne pepperDash of salt (or to taste)2 tablespoons lime juice (juice of 1 lime)Oil for deep fryingWhat to do:In a large, deep, non-metallic bowl, mix the gram flour, onion and garlic paste, turmeric, coriander and cumin powder, cayenne pepper and salt to taste. Add some water and mix well to form a thick batter similar to pancake batter.Gently fold the fish pieces into the batter, ensuring they are well coated. Leave to marinate for 1 hour.In a wide, flat pan, heat enough oil for deep frying. The oil is ready when you drop in a quarter teaspoon of batter and it sizzles and rises quickly to the top.Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPWhen the oil is hot enough, carefully lower a few pieces of battered fish into the pan and fry them. Do not overcrowd the pan, as this will cause the pakoras to stick together. Fry until golden and crispy, for 2–3 minutes on each side. Use a slotted spoon to turn the fish pieces over.Stay Informed, Stay Empowered: Download the Standard ePaper App!When they are ready, remove them from the oil with a slotted spoon and drain them on kitchen paper.Arrange on a platter and serve while still piping hot. Just before serving, squeeze lemon juice over the pieces. Garnish with lime wedges. Enjoy!Follow The Standard
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on WhatsApp

1 teaspoon of coriander powder1 teaspoon cumin powder1 teaspoon cayenne pepperDash of salt (or to taste)2 tablespoons lime juice (juice of 1 lime)Oil for deep fryingWhat to do:In a large, deep, non-metallic bowl, mix the gram flour, onion and garlic paste, turmeric, coriander and cumin powder, cayenne pepper and salt to taste. Add some water and mix well to form a thick batter similar to pancake batter.Gently fold the fish pieces into the batter, ensuring they are well coated. Leave to marinate for 1 hour.In a wide, flat pan, heat enough oil for deep frying. The oil is ready when you drop in a quarter teaspoon of batter and it sizzles and rises quickly to the top.Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPWhen the oil is hot enough, carefully lower a few pieces of battered fish into the pan and fry them. Do not overcrowd the pan, as this will cause the pakoras to stick together. Fry until golden and crispy, for 2–3 minutes on each side. Use a slotted spoon to turn the fish pieces over.Stay Informed, Stay Empowered: Download the Standard ePaper App!When they are ready, remove them from the oil with a slotted spoon and drain them on kitchen paper.Arrange on a platter and serve while still piping hot. Just before serving, squeeze lemon juice over the pieces. Garnish with lime wedges. Enjoy!Follow The Standard
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1 teaspoon cumin powder1 teaspoon cayenne pepperDash of salt (or to taste)2 tablespoons lime juice (juice of 1 lime)Oil for deep fryingWhat to do:In a large, deep, non-metallic bowl, mix the gram flour, onion and garlic paste, turmeric, coriander and cumin powder, cayenne pepper and salt to taste. Add some water and mix well to form a thick batter similar to pancake batter.Gently fold the fish pieces into the batter, ensuring they are well coated. Leave to marinate for 1 hour.In a wide, flat pan, heat enough oil for deep frying. The oil is ready when you drop in a quarter teaspoon of batter and it sizzles and rises quickly to the top.Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPWhen the oil is hot enough, carefully lower a few pieces of battered fish into the pan and fry them. Do not overcrowd the pan, as this will cause the pakoras to stick together. Fry until golden and crispy, for 2–3 minutes on each side. Use a slotted spoon to turn the fish pieces over.Stay Informed, Stay Empowered: Download the Standard ePaper App!When they are ready, remove them from the oil with a slotted spoon and drain them on kitchen paper.Arrange on a platter and serve while still piping hot. Just before serving, squeeze lemon juice over the pieces. Garnish with lime wedges. Enjoy!Follow The Standard
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on WhatsApp

1 teaspoon cayenne pepperDash of salt (or to taste)2 tablespoons lime juice (juice of 1 lime)Oil for deep fryingWhat to do:In a large, deep, non-metallic bowl, mix the gram flour, onion and garlic paste, turmeric, coriander and cumin powder, cayenne pepper and salt to taste. Add some water and mix well to form a thick batter similar to pancake batter.Gently fold the fish pieces into the batter, ensuring they are well coated. Leave to marinate for 1 hour.In a wide, flat pan, heat enough oil for deep frying. The oil is ready when you drop in a quarter teaspoon of batter and it sizzles and rises quickly to the top.Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPWhen the oil is hot enough, carefully lower a few pieces of battered fish into the pan and fry them. Do not overcrowd the pan, as this will cause the pakoras to stick together. Fry until golden and crispy, for 2–3 minutes on each side. Use a slotted spoon to turn the fish pieces over.Stay Informed, Stay Empowered: Download the Standard ePaper App!When they are ready, remove them from the oil with a slotted spoon and drain them on kitchen paper.Arrange on a platter and serve while still piping hot. Just before serving, squeeze lemon juice over the pieces. Garnish with lime wedges. Enjoy!Follow The Standard
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Dash of salt (or to taste)2 tablespoons lime juice (juice of 1 lime)Oil for deep fryingWhat to do:In a large, deep, non-metallic bowl, mix the gram flour, onion and garlic paste, turmeric, coriander and cumin powder, cayenne pepper and salt to taste. Add some water and mix well to form a thick batter similar to pancake batter.Gently fold the fish pieces into the batter, ensuring they are well coated. Leave to marinate for 1 hour.In a wide, flat pan, heat enough oil for deep frying. The oil is ready when you drop in a quarter teaspoon of batter and it sizzles and rises quickly to the top.Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPWhen the oil is hot enough, carefully lower a few pieces of battered fish into the pan and fry them. Do not overcrowd the pan, as this will cause the pakoras to stick together. Fry until golden and crispy, for 2–3 minutes on each side. Use a slotted spoon to turn the fish pieces over.Stay Informed, Stay Empowered: Download the Standard ePaper App!When they are ready, remove them from the oil with a slotted spoon and drain them on kitchen paper.Arrange on a platter and serve while still piping hot. Just before serving, squeeze lemon juice over the pieces. Garnish with lime wedges. Enjoy!Follow The Standard
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on WhatsApp

2 tablespoons lime juice (juice of 1 lime)Oil for deep fryingWhat to do:In a large, deep, non-metallic bowl, mix the gram flour, onion and garlic paste, turmeric, coriander and cumin powder, cayenne pepper and salt to taste. Add some water and mix well to form a thick batter similar to pancake batter.Gently fold the fish pieces into the batter, ensuring they are well coated. Leave to marinate for 1 hour.In a wide, flat pan, heat enough oil for deep frying. The oil is ready when you drop in a quarter teaspoon of batter and it sizzles and rises quickly to the top.Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPWhen the oil is hot enough, carefully lower a few pieces of battered fish into the pan and fry them. Do not overcrowd the pan, as this will cause the pakoras to stick together. Fry until golden and crispy, for 2–3 minutes on each side. Use a slotted spoon to turn the fish pieces over.Stay Informed, Stay Empowered: Download the Standard ePaper App!When they are ready, remove them from the oil with a slotted spoon and drain them on kitchen paper.Arrange on a platter and serve while still piping hot. Just before serving, squeeze lemon juice over the pieces. Garnish with lime wedges. Enjoy!Follow The Standard
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on WhatsApp

Oil for deep fryingWhat to do:In a large, deep, non-metallic bowl, mix the gram flour, onion and garlic paste, turmeric, coriander and cumin powder, cayenne pepper and salt to taste. Add some water and mix well to form a thick batter similar to pancake batter.Gently fold the fish pieces into the batter, ensuring they are well coated. Leave to marinate for 1 hour.In a wide, flat pan, heat enough oil for deep frying. The oil is ready when you drop in a quarter teaspoon of batter and it sizzles and rises quickly to the top.Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPWhen the oil is hot enough, carefully lower a few pieces of battered fish into the pan and fry them. Do not overcrowd the pan, as this will cause the pakoras to stick together. Fry until golden and crispy, for 2–3 minutes on each side. Use a slotted spoon to turn the fish pieces over.Stay Informed, Stay Empowered: Download the Standard ePaper App!When they are ready, remove them from the oil with a slotted spoon and drain them on kitchen paper.Arrange on a platter and serve while still piping hot. Just before serving, squeeze lemon juice over the pieces. Garnish with lime wedges. Enjoy!Follow The Standard
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on WhatsApp

In a large, deep, non-metallic bowl, mix the gram flour, onion and garlic paste, turmeric, coriander and cumin powder, cayenne pepper and salt to taste. Add some water and mix well to form a thick batter similar to pancake batter.Gently fold the fish pieces into the batter, ensuring they are well coated. Leave to marinate for 1 hour.In a wide, flat pan, heat enough oil for deep frying. The oil is ready when you drop in a quarter teaspoon of batter and it sizzles and rises quickly to the top.Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPWhen the oil is hot enough, carefully lower a few pieces of battered fish into the pan and fry them. Do not overcrowd the pan, as this will cause the pakoras to stick together. Fry until golden and crispy, for 2–3 minutes on each side. Use a slotted spoon to turn the fish pieces over.Stay Informed, Stay Empowered: Download the Standard ePaper App!When they are ready, remove them from the oil with a slotted spoon and drain them on kitchen paper.Arrange on a platter and serve while still piping hot. Just before serving, squeeze lemon juice over the pieces. Garnish with lime wedges. Enjoy!Follow The Standard
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Gently fold the fish pieces into the batter, ensuring they are well coated. Leave to marinate for 1 hour.In a wide, flat pan, heat enough oil for deep frying. The oil is ready when you drop in a quarter teaspoon of batter and it sizzles and rises quickly to the top.Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPWhen the oil is hot enough, carefully lower a few pieces of battered fish into the pan and fry them. Do not overcrowd the pan, as this will cause the pakoras to stick together. Fry until golden and crispy, for 2–3 minutes on each side. Use a slotted spoon to turn the fish pieces over.Stay Informed, Stay Empowered: Download the Standard ePaper App!When they are ready, remove them from the oil with a slotted spoon and drain them on kitchen paper.Arrange on a platter and serve while still piping hot. Just before serving, squeeze lemon juice over the pieces. Garnish with lime wedges. Enjoy!Follow The Standard
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In a wide, flat pan, heat enough oil for deep frying. The oil is ready when you drop in a quarter teaspoon of batter and it sizzles and rises quickly to the top.Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPWhen the oil is hot enough, carefully lower a few pieces of battered fish into the pan and fry them. Do not overcrowd the pan, as this will cause the pakoras to stick together. Fry until golden and crispy, for 2–3 minutes on each side. Use a slotted spoon to turn the fish pieces over.Stay Informed, Stay Empowered: Download the Standard ePaper App!When they are ready, remove them from the oil with a slotted spoon and drain them on kitchen paper.Arrange on a platter and serve while still piping hot. Just before serving, squeeze lemon juice over the pieces. Garnish with lime wedges. Enjoy!Follow The Standard
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When the oil is hot enough, carefully lower a few pieces of battered fish into the pan and fry them. Do not overcrowd the pan, as this will cause the pakoras to stick together. Fry until golden and crispy, for 2–3 minutes on each side. Use a slotted spoon to turn the fish pieces over.Stay Informed, Stay Empowered: Download the Standard ePaper App!When they are ready, remove them from the oil with a slotted spoon and drain them on kitchen paper.Arrange on a platter and serve while still piping hot. Just before serving, squeeze lemon juice over the pieces. Garnish with lime wedges. Enjoy!Follow The Standard
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on WhatsApp

When they are ready, remove them from the oil with a slotted spoon and drain them on kitchen paper.Arrange on a platter and serve while still piping hot. Just before serving, squeeze lemon juice over the pieces. Garnish with lime wedges. Enjoy!Follow The Standard
channel
on WhatsApp

Arrange on a platter and serve while still piping hot. Just before serving, squeeze lemon juice over the pieces. Garnish with lime wedges. Enjoy!Follow The Standard
channel
on WhatsApp

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