Crunchy deep-fried fish fritters with subtle spices

‘Finger-food that can be made at the eleventh hour to be consumed immediately’ sums up this crispy, traditional preparation. They’re incredibly easy to eat and a perfect precursor to the main meal. Fish Pakoras are a welcome variation of the more conventional Vegetarian Pakoras.

Marination Time: 30 minutes
Cooking Time: 30 minutes
Serves: 6
Tastes: Medium


  • 1 kg Snapper ?llets, bones removed
  • 2 Tbsp lemon juice
  • 1 cup chickpea ?our
  • 2 Tbsp water
  • 2 Tbsp ginger paste
  • 2 Tbsp garlic paste
  • 1 tsp red chilli powder
  • 2 Tbsp carom seeds
  • Salt, to taste
  • Oil, for deep frying
  • 1 Tbsp Chat Masala, to sprinkle
  • 2 lemons, cut in wedges


  • Clean, wash and cut the fish into 3cm chunks (or large if you prefer), apply lemon juice to the fish, cover and set aside for 15 minutes.
  • Place chickpea flour in a large bowl. Add 2 Tbsp of water and stir to make a thick paste of coating consistency. Add ginger, garlic, red chilli powder, carom seeds and salt, mix well, then add the fish along with lemon juice and mix again. Cover and set aside to marinate for 30 minutes.
  • Heat oil in a deep, heavy-bottomed pan on medium heat.
  • Mix fish and batter well again to ensure the fish pieces are evenly coated, then add to hot oil and deep-fry until crisp and golden-brown in colour (take care not to overcook the fish).
  • |Take out the fish and place on a plate lined with a paper towel to absorb excess oil.
  • To serve, sprinkle the fish liberally with Chaat Masala and a squeeze of lemon juice.
  • Tastes great with Green Chutney (page XX) or Mint Chutney (page XX).

Ruby’s Tip: Do not overcrowd the pan with fish while frying. Adding the fish all at once will lower the temperature drastically and allow the oil to seep into the ?sh.

Ensure that you choose large, thick fish fillets as they are best suited for this dish. Tarakihi also tastes good for Fish Pakora.