Crunchy on the outside and flaky on the inside—these Fish Pakoras are pieces of basa fish dipped in a spiced chickpea flour batter and fried to golden perfection. Basically, your new excuse to procrastinate dinner. Serve them with chutney or just go rogue and eat ’em solo. Either way, you’re winning.
Pakoras aren’t just crispy bites—they’re the soundtrack to celebrations, those moments when family spills into the kitchen and flavors do the talking. As an all-foods-fit dietitian, I know life isn’t just about greens and balance bowls—it’s also about making space for foods that bring joy (yes, fried popular Indian recipes included!). And these? They’re my favorite way to add that irresistible, festive crunch without apology.
Table of Contents
So, What Makes This One Special?
Ever had pakoras where the batter overwhelms the fish, leaving you fishing for the protein underneath? Not here. The batter-to-fish ratio is spot on. I choose basa fillets because they’re the perfect white fish—sturdy enough to hold their shape but tender and flaky. The batter clings beautifully, giving you that satisfying crunch with every bite.
Let’s Get You Cooking
Talking Ingredients
So, here’s the thing about this recipe. When you first see the lineup of ingredients, it might feel a little overwhelming. But trust me, it’s all about the spices doing their quiet magic behind the scenes—and a couple of stars that really make the recipe sing.
Nutrition Note
Here’s what I love: basa brings lean protein without stealing the spotlight from the spices. Frying at the right temp means you get that crisp texture—without the pakoras soaking up too much oil. And the avocado coriander chutney? It’s creamy, yes, but also quietly packs in fibre and potassium.
Tried this recipe? Tell me how it went! Your ratings and comments mean so much, and if you share on Instagram, tag me @DesiliciousRD — I love seeing what you create.
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Crispy Basa FIsh Pakoras (Fritters)
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Ingredients
For the Fish Marinade
- 500 g basa fillets frozen, defrosted, thoroughly dried, cut into 2-inch pieces
- 3 tbsp lemon juice
- 1 tsp Kashmiri red chili powder
- ½ tsp ground turmeric
- 1 clove garlic minced
- 5 g ginger finely chopped
- ¾ tsp salt
For the Batter
- ¾ cup chickpea flour 100 g, besan aka gram flour
- 2 tbsp rice flour
- ½ tsp carom seeds
- 1 tsp chaat masala
- ½ tsp cumin powder
- ½ tsp garam masala
- ⅛ tsp baking soda
- 2 green chillies finely chopped
- ¼ cup fresh cilantro chopped
- ½ cup water cold
- ¾ tsp salt
For Frying
- 2 cups sunflower oil
Instructions
For the Fish Marinade
- In a bowl, combine the basa pieces with lemon juice, chili powder, turmeric, ginger, garlic, and salt. Mix well and let it rest for 20 minutes.
For the Batter
- In a separate bowl, combine the chickpea flour, rice flour, carom seeds, cumin, chaat masala, garam masala, baking soda, salt, green chillies, and chopped cilantro. Mix and set it aside while the fish finishes marinating.
- After 20 minutes of marinating, drain the lemon-spice marinade into a measuring jug (about ½ cup)—don’t discard it, you’ll use it in the batter. Top it up to 1 cup with cold water, then slowly pour it into the chickpea flour mixture, whisking as you go. The goal is a thick, clingy batter.
Frying
- Heat oil in a deep cast iron pot over medium-high heat. To test if it’s ready, drop in a bit of batter—if it sizzles and rises to the surface quickly, it’s go time.
Before frying, it’s best to have 5–6 pieces of battered fish ready to go. That way, you can slide them into the hot oil at roughly the same time for even cooking. Once they’re in, toggle the heat from medium to low to prevent burning. Fry in batches for about 2½ minutes, or until golden brown and crisp. Drain on paper towels.
Serve
- Sprinkle with extra fresh cilantro. Let each batch rest for about 5 minutes to lock in that crispness, then serve hot with green chutney.
Video
Notes
Behind the Numbers
- I weighed the oil before and after frying to estimate how much was actually absorbed. It’s not perfect, but it gives a closer look at the calories and fat you’re really getting—because not all the oil ends up in the food.
- Some oil will cling to surfaces like paper towels, utensils, or strainers, so the estimate might slightly underreport total use. That said, it’s still far more accurate than assuming all the oil you started with ends up in the dish.
Food Safe Storage
- Leftover pakoras? Let them cool completely before storing. Place in an airtight container, layering with parchment paper to prevent sticking. Refrigerate for up to 2 days.
Reheating
- To bring back the crisp: reheat in a preheated oven at 375°F (190°C) for 8–10 minutes, or until warmed through. Avoid microwaving—unless you like them soft (no judgment!).
Nutrition
The post Crispy Basa Fish Pakoras (Fritters) appeared first on Shahzadi Devje, RD CDE MSc | Healthy Indian Recipes | TV Dietitian.
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