Fish Pakoda is a deep fried starter made with Fish coated with besan or fried gram. This makes an excellent starter for a party or just to enjoy during your weekend.
We don’t make fish that often and when we make its mostly Vanjaram Fish Fry. In fact, we haven’t tried other varieties though there are few that my family likes. This time when we got the fish, Amma wanted to make pakoda and we made it. Kids loved it and wanted us to make this often.
Since I was also held up making something else, I couldn’t capture the steps however, next time I will surely will do. This draft has been lying around for over six months and finally it sees the day light. Non vegetarians will love this I am sure.
We are doing the final week of BM#100, where I am doing the special theme.
Fish Pakoda | How to make Fish Pakora
250 gms Vanjaram / Seer fish
Salt to Taste
Cooking Oil for deep frying
2 tsp Ginger Garlic Paste
1 tsp Red Chili Powder
1/2 tsp Coriander Powder
1/2 tsp Garam Masala
3 to 4 tbsp Besan / Gram Flour
Handful Coriander Leaves
1 tsp Cooking Oil
How to make the Fish Pakoda
Wash and slice the fish to the size you want to serve.
Take rest of the ingredients and mix well. Add little water to make a smooth paste.
Smear the fish with this paste all over and let it marinate for 30 mins.
Heat a kadai with oil and deep fry each fish piece on both sides until done.
Drain on a kitchen towel and serve hot.
We normally use very little oil that’s just enough for a piece to immerse to avoid oil wastage as we discard this used oil.
Marinating for longer time makes it more tender.