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Fish pakora make a great starter course.

Fish pakora served with lime

I have been asked for a good fish pakora recipe many times. As I tend to stay away from deep fried foods, it just had to wait.

Yesterday was the day!

I had some nice cod in the fridge and had run five miles earlier in the day so I decided a nice big helping of fish pakora was well deserved.

The truth about this very popular fish starter course is that it couldn’t be easier. In fact, there are only seven ingredients in the recipe.

Many people like to serve fish pakora with ketchup or their favourite chutney such as lime pickle or mango chutney. Personally, I like nothing more than a little lime juice.

You only need to decide how you want your fish pakora to look. Dip the fish cubes in the batter and lower them slowly into the oil for neat little browned pakoras. For a wilder appearance, slowly sprinkle a few tablespoons of the excess batter into the oil and stir the batter and fish around with a fork.

This is the look I went for in the above picture.

Serves 4 as a starter course

Oil for deep frying
1 cod fillet about 600g cut into one inch cubes.

2 eggs
3 tablespoons cornflour
1 tablespoon red chilli powder
5 tablespoons fresh chopped coriander
Salt and pepper to taste

Method

First make the batter.

Whisk the eggs, cornflour, red chilli powder and half of the chopped coriander until they form a smooth batter.

The batter will be quite runny.

Once fried, fish pakora can be kept warm in a low oven for up to a half hour.

Now coat the fish cubes in the batter.

Over high heat, heat enough oil for deep frying in a large pan or wok.

When the oil is hot enough to brown a small piece of bread in 20 seconds,, slowly lower the cubes into the oil.

You may need to do this in a few batches. Don’t over-crowd you pan or the oil will cool and you will end up with an oily, fishy mess.

Allow to fry until the fish pakora are golden brown.

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