Fish Pakora (Recipe 1)

Fish Pakora is another wonderful recipe of Pakistan which is popular in home cooking during the Month of Ramadan. This pakora is not available on streets and stalls, people make them at home or some posh restaurants have them on their menu card. If you want to enjoy the best taste of Fish pakora, make it at home with fresh fish and fresh herbs and spices and I am sure you are going to love this recipe …..

Ayesha's Kitchen


  • ½ kg fish (Diced)(Rohu/snapper/hoki/sole)
  • 1 ½ cup besan (gram flour)
  • 2 tbspns lemon juice
  • Salt to taste
  • 1 tspn red chilli powder
  • ½ tspn cracked black pepper
  •  1 tbspns chopped mint leaves
  • 2 tbspns chopped coriander
  • 1 green chilli chopped
  • 1 tspn cracked dry coriander
  • 1 tspn cumin seeds
  • 1 tspn baking powder
  • Oil for deep frying
  • Some water for smooth batter ( ½ to ¾ cup)


-In a mixing bowl combine all the dry ingredients (besan and baking powder) and spices and mix well.

-Gradually add water and make a smooth, lump free batter. Now the consistency of the batter should not be runny like water or thick like dough. Make it in between, something which is easy to handle.

-Now stir in chopped herbs and chilllies.

-Add fish chunks in this mixture and keep aside for 20 minutes.

-Heat oil to 190 degrees Celsius and put each chunk separately in hot oil for frying. Make sure your fish chunks do not overlap each other.

-When they look brown and cooked take them out on an absorbent paper and serve hot with tartar sauce and lemon wedges.

5 thoughts on “Fish Pakora (Recipe 1)

  1. Alex Southworth

    Dear Ayesha,I love fish pakora & used to get it in the Koh-I-Noor restraunt here in Glasgow,they always gave me 2 sauces for dipping,one was red as usual,but the other one was a white dipping sauce,I have been hunting for this sauce(dip) recipe & cannot find it,are you aware of what this could be,Thankyou,Alex

    1. Ayesha Haq Post author

      it can be tartare sauce or oili dip or garlic dip or yogurt dip or mint sauce and the red one is tamarind sauce or meethi chutney for sure or sweet n sour sauce

  2. Alex Southworth

    Hi,I also use Japanese Tempura Batter if I run out of Besan,works well & makes it crispy,Lovely stuff,now all I need is a recipe for Goat or Lamb curry & Chicken Tikka Garam Masala the way they make it in Indian restraunts & Im a happy chappy,thanks


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