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Fish Pakoda (Fish Fritters)

Today I’m sharing a fried fish recipe that I almost perfected this winter. It’s what I call “tasty”. And probably so tasty that I forgot the basic manners of introducing myself and greeting you. Well, let me start again.

Hi There, hope you’re feeling great. I often come up with recipes that are… innovative versions of some of my favorite recipes. This recipe, for instance is derived from the good old ‘daal er bora’ (lentil fritters).

Oh, before I forget to mention, I strongly believe that cooking is an art and like any other forms of art, being passionate about it matters more than anything else. I’d love your feedback if you try any of my recipes. Do share your pictures and your thoughts in the comment box.

Now, let’s get cooking.

Fish Pakoda
Fish Pakoda

What You’ll Need:

  • Fish fillets
  • Ginger garlic paste
  • Eggs
  • Lentils (a handful soaked in water overnight and refrigerated)
  • Besan (gram flour)
  • Salt, pepper (or green chilies) and turmeric powder
  • Oil to deep fry the fritters

What You’ll Do With These:

Cut up the fish fillets into small cubes. I made mine with two medium-sized fillets. Next, prepare a marinade with two of spoons ginger garlic paste, salt, a pinch of turmeric powder, pepper or green chilies.

Marinate the fish in the marinade for at least half an hour. Keep it refrigerated.

For the batter, grind the soaked lentils till semi- smooth and blend it with a beaten egg. Add a few teaspoons of besan (gram flour) till the batter comes to a paste- like consistency.

Now, add the marinated fish directly to the batter and mix well If the batter doesn’t uniformly coat the pieces of fish, don’t worry. As they put it, beauty (or taste) lies in the little imperfections. It’s time to deep fry the fish now.

Heat oil in a deep frying pan. When the oil is ready, turn the heat down and fry the fritters a few at a time.

Serve with hot with kasundi (pickled mustard sauce).

Please don’t forget to let me know if you try this recipe at home.

The salt I used in this recipe is from the brand @lunn_salt. What’s so special about this salt, you ask? Here’s what the brand’s representative shared with me.
Lunn means Salt in many desi languages like Rajasthani, Punjabi, Sindhi, Uttranchali.

Lunn salt is harvested from the pristine land of Rajasthan, unpolluted and toxin free source of mineral rich salt.

Mineral rich ground water is pumped into salt pans and evaporated in two seasons.

Summer harvest salt has tanned salt crystals because of hot summers and Winter harvest has sparkling white crystal due to cold temperatures. Two harvest ensures Lunn salt is raw and pure and packed with natural minerals.

Lunn is a mild salt, this adds a very unique difference to your food. Being mild it enhances the flavour of food rather than dominating the flavour of food.

Lunn is Fair Trade certified which ensures the farmers are paid three times their regular income in salt harvesting.

Being harvested in deserts of Rajasthan it is free from micro plastics found in sea salt.

Feel the difference by tasting the raw salt, you will get a tangy flavour and in 5-10 seconds there is no after taste unlike your regular salt which is harsh salty with no minerals.

Try it yourself to know the difference

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