Fish Pakora (Indian Spiced Fish Fingers)

Fish pakora is a mouth watering and spiced up version of fish n’ chips minus the chips.

An essential part of Indian street food culture, these fish pakoras or pakodas, are bite-size cut pieces of a white, flaky fish dipped in a light chickpea batter boosted with spices and flash fried.

Sold by street vendors in the Indian marketplaces, it was originally prepared in the northern regions of Punjab, India. The delicious taste of the Amritsari fish pakora has caught on and become a popular snack nationwide, especially in Pondicherry, Maharashtra, and Orissa, all states which line the coast and have an abundance of seafood.

These batter coated, deep fried fish fingers are hot and crispy from the outside with a melt-in-the-mouth core.  They prove to be an irresistible appetizer and Punjabi finger food ready in about 30 minutes for you and your guests to enjoy -  a great party appetizer!

Method for Preparation

1. Wash and clean the fish removing any pin bones
2. Cut the fish in serving sizes, about 3” long and 2” wide pieces
3. Combine all ingredients under the batter/marinade and add the cut pieces of fish to the batter.
4. Allow the fish to rest in the batter/marinade for about 30 min
5. Heat oil for frying the fish, approximately 375 degree
6. Fry marinated fish fingers until golden brown, about 5 minutes

Serve hot garnished with sliced onion rings, lemon wedges, and mint chutney