I bet you can already hear the crunch!
Bite into one of these Kingfisher battered fish morsels and you’ll know why I make them all the time. They’re crispy, spicy and just a bit addictive. They’re also quite easy to make. If you’re planning a dinner party, they can also be made ahead of time and then heated up again in the oven for about 4 minutes at 200c (400f).
I like using beer in my batters because the alcohol burns up right when the pakoras hit the oil. The batter does splatter a bit, so be careful. That splat gives the pakoras a pleasing appearance. For an even more fiery wild appearance, you could use stronger alcohol such as vodka. I have to say, however I prefer the flavour of beer batters.
- 800g fresh filleted hake cut into one inch pieces
- 300g plain flour
- 1/2 teaspoon chilli powder
- 1 tablespoon tandoori masala - my recipe is here
- Juice of one lemon
- 1 teaspoon salt
- 1 500ml bottle of Kingfisher beer (Any leftovers may be drunk!)
- Vegetable oil for deep frying
- Sift the flour, chilli powder, tandoori masala and salt into a large bowl.
- Add the lemon juice and the slowly add the beer, stirring with a whisk until you have a smooth batter that can coat the back of spoon.
- Set aside for about ten minutes.
- Heat the oil over medium high heat. The oil is ready when a speck of the patter browns in about 35 seconds.
- Working in batches, dip the fish pieces into the batter and carefully lower them into the hot oil. The batter will splatter from time to time because of the beer so be very careful.
- Fry each batch of pakoras until the fish is crispy brown on the outside and nice and tender on the inside.
- Serve immediately, or allow to cool and heat up again in the oven when ready to serve.
I would like to thank Delish Fishfor supplying the fish for this recipe. I highly recommend their service.