Make Fish Pakora In An Air Fryer: Quick, Crispy Delight!

Fish pakora is a popular Indian snack, usually deep-fried and made with a batter of gram flour, plain flour, or rice flour. The traditional pakora is made with vegetables, but fish is used when a more flavourful option is desired.

To make fish pakora in an air fryer, cut the fish into small pieces and marinate it in a mixture of spices and lemon juice for about 10 minutes. Then, add the remaining ingredients – red chilli powder, ground carom seeds, garam masala, gram flour, corn flour, and egg – and coat the fish pieces well in the batter. Place the battered fish in the air fryer basket, spray with cooking oil, and cook for about 6-7 minutes at 190°C.

The key to making super crispy fish pakora is to get a perfect light coating of batter on the fish.

Choosing the right fish

Type of Fish

The most common types of fish used for fish pakora are white fish, such as cod, haddock, tilapia, basa, halibut, pollock, and salmon. These fish have a mild flavour and a firm texture, making them ideal for frying. They are also easily available in most places.

Bone-in or Boneless

It is essential to use boneless fish fillets for fish pakora. Bones can be a choking hazard, especially for children and seniors. Using boneless fish also makes the dish easier to eat and ensures even cooking.

Freshness

Always choose fresh fish for pakora. Check the smell, texture, and appearance of the fish. Fresh fish should have a mild smell, firm texture, and bright appearance. Avoid fish with any discolouration or strong odour.

Size and Thickness

For fish pakora, it is best to cut the fish into small, bite-sized pieces or thin strips. This ensures even cooking and makes it easier to coat the fish with the batter. Thicker pieces may require longer frying times and can result in an unevenly cooked dish.

Skin-on or Skinless

It is recommended to use skinless fish fillets for pakora. The skin can make the dish soggy and less crispy. Removing the skin also makes it easier to coat the fish with the batter and ensures a better final texture.

Preparation

Before marinating and coating the fish, it is important to clean and pat dry the fillets. This removes any excess moisture, which can affect the crispness of the batter. You can also use a paper towel to absorb any remaining moisture on the fish.

In summary, when choosing fish for pakora, opt for fresh, boneless, skinless, white fish fillets such as cod, haddock, or salmon. Cut the fish into small, thin pieces to ensure even cooking and a crispy texture. Remember to clean and pat dry the fish before marinating for the best results.

Preparing the fish

Firstly, select a firm white fish, such as flathead, salmon, cod, tilapia, or snapper. The fish should be cut into small, bite-sized pieces or cubes. It is important to ensure that the fish is sliced thinly so that it cooks quickly and easily.

Next, in a large bowl, add the fish pieces and season them with salt. You can also add other spices and aromatics such as garlic paste or minced garlic, ginger paste or minced ginger, and lemon juice or lime juice. Mix the fish with the seasonings gently, ensuring an even coating.

Now, it's time to marinate the fish. Cover the bowl and place it in the refrigerator for about 10 minutes. This step helps the fish absorb the flavours from the spices and other ingredients.

After the fish has been marinated, it's time to prepare the batter. To the bowl of marinated fish, add the dry ingredients: gram flour (also known as garbanzo flour, besan, or chickpea flour), corn flour or cornstarch, red chilli powder or cayenne pepper, ground carom seeds, and garam masala. You can also add an egg to the mixture, which will create a light and fluffy texture. If you prefer a gluten-free version, use gluten-free corn flour or substitute it with rice flour.

At this stage, you can also add additional ingredients to enhance the flavour and texture of the batter. For instance, you can add egg white, which creates a fluffy and airy texture. Alternatively, you can add a quarter teaspoon of baking soda along with the flour. If you prefer a tangier flavour, you can substitute lemon juice with a tablespoon of plain yoghurt, similar to the Punjabi-style Amritsari fish pakora.

Once all the ingredients are combined, mix them well until a thick paste or batter is formed. The batter should be thick and sticky, and you can gradually add water if needed. However, be careful not to make the batter too watery, as this will affect the crispiness of the pakoras.

Now, you are ready to coat the fish pieces with the batter. Lightly coat each fish piece by dipping it into the batter and shaking off any excess. This step is crucial for achieving a thin, crispy layer rather than a spongy, thick batter.

Finally, before cooking the fish pakoras in the air fryer, place the battered fish pieces in a single layer in the air fryer basket. Spray the basket and the fish generously with cooking oil to ensure even cooking and a crispy texture.

Making the batter

To make the batter for fish pakora in an air fryer, you will need the following ingredients:

• Fish fillets, cut into small bite-sized pieces. You can use any firm white fish, such as cod, salmon, pollock, basa, haddock, tilapia, halibut, or snapper.
• Seasonings: garlic paste or minced garlic, ginger paste or minced ginger, turmeric powder, red chilli powder, garam masala, lemon juice or lime juice, and salt to taste.
• Battering ingredients: gram flour (also known as garbanzo flour, besan, or chickpea flour), corn flour or corn starch (or alternatively, rice flour or potato starch), and an egg.

To prepare the fish:

• In a large bowl, add the fish fillets and season with the garlic, ginger, salt, turmeric, chilli powder, garam masala, and lemon/lime juice. Mix gently and marinate for about 10 minutes.
• Next, add the battering ingredients: gram flour, corn flour, and egg. You can also add a small amount of water if the mixture is too dry. Combine everything well until it forms a thick paste.
• The secret to making super crispy fish pakora is to get a perfect light coating of batter on the fish. Shake off any excess batter—you want a thin, crispy layer rather than a spongy thick batter.

Now your fish pakora is ready to be cooked in the air fryer!

Cooking the pakora

Now that you have your fish marinated and ready to go, it's time to cook!

If you're using an air fryer, preheat it to 180-190°C. Place the battered fish pieces in the air fryer basket, making sure they're in a single layer and not overcrowded. Spray the fish and the basket with cooking oil. Air fry for about 6-7 minutes, or until golden brown and cooked through.

If you're deep frying, half-fill a deep fryer or large, heavy-based saucepan with oil and heat to 180-190°C. Carefully place the fish pieces into the hot oil, cooking in batches if needed, for 3-4 minutes or until golden and crisp. Drain on a paper towel.

If you're baking your fish pakora in the oven, coat the fish pieces in batter and spray generously with oil. Bake at 200°C/400°F for 10-12 minutes, flipping halfway through, until cooked through.

And that's it! Your fish pakora is ready to be devoured. Serve it with your favourite chutney, sauce, or salad for a delicious treat.

Serving suggestions

Fish pakora is a delicious and versatile dish that can be served in a variety of ways. Here are some serving suggestions to make the most of your air-fried fish pakora:

• Sides and Accompaniments: Fish pakora can be served with a variety of sides and accompaniments to enhance the flavour and make it a more substantial meal. Some great options include salad, chips, rice, buns, wraps, and chapati. You could also serve it with a refreshing salad for a light lunch or dinner.
• Dipping Sauces: Fish pakora goes well with a variety of dipping sauces, such as classic pakora sauce, mint chutney, yoghurt mint sauce, garlic sauce, sweet chilli sauce, hot chilli sauce, or tomato ketchup. You could also serve it with a yoghurt dipping sauce or masala chai.
• Herbs and Spices: To add extra flavour and aroma to your fish pakora, consider serving it with herbs and spices like coriander, curry leaves, green chillies, or a sprinkle of chaat masala. You can also add aromatic spices like cumin, coriander, fennel, or garam masala to the batter.
• Vegetable Sides: As pakoras are traditionally made with vegetables, you can serve fish pakora with vegetable sides such as spinach, corn, onions, or mixed vegetables. This will add colour, texture, and nutritional value to your meal.
• Rice Dishes: Fish pakora can be a great accompaniment to rice dishes like biryani or pulao. The crispiness of the pakora pairs well with the softness of the rice, creating a delightful contrast in textures.
• Appetiser or Snack: Fish pakora is perfect as a tasty appetiser or snack. It can be served as a starter for a dinner party or as a quick and easy snack when you're craving something delicious.
• Plating and Presentation: For a beautiful presentation, plate your fish pakora with lemon wedges and a sprinkle of fresh herbs. You can also serve it with a side of raita, a traditional Indian condiment made with yoghurt, cucumbers, and spices.

Frequently asked questions