Asma Khan’s fish pakoras

Name: Asma Khan’s fish pakoras
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 6
Cuisine: Indian recipes
Ingredients: 1.2kg firm white fish fillets (cod, pollock, barramundi), cut into 12-15cm long pieces; 1 tsp ground turmeric; 3 tbsp lime juice; 1½ tbsp ginger paste; 1 tsp garlic paste; 1 tbsp ground coriander; 1 tsp ground cumin; 1½ tsp fine salt; 90g chickpea (gram/besan) flour; 5 tbsp rice flour; 1 tsp chilli powder; Vegetable oil for deep-frying; Specialist kit; Wok (or karai) for deep-frying (see Know-how)

Portion size: Serves 6
Prep time 15 min, plus marinating. Cook time 20 min
Difficulty: easy

Dairy-free

Gluten-free

Recipe by: Asma Khan

Save

Asma Khan’s versatile fish pakoras work as a starter, canapé or as part of a meal. The golden fritters are delicious with coriander chutney.

Asma says: “The combination of chickpea flour (also know as gram or besan flour) and rice flour gives the batter a great texture and the layering of flavours in these pakoras all comes together when fried. If your early attempts at making this don’t turn out as you’d hoped, please persist and try again. Adjusting the oil temperature when frying or the thickness of the batter in which the fish is fried, as well as ensuring the fish is completely dry when it’s battered, all make a huge difference.”

One of the UK’s most high-profile female restaurateurs, Asma was brought up in Kolkata, India. She came to the UK in 1991 and studied law in London. After obtaining a PhD in 2012, Asma started a supper club in her home before moving it into a Soho pub. Its success led, in 2017, to the opening of her acclaimed restaurant, Darjeeling Express, in Soho, where she led an all-female team of home cooks, mostly immigrants. She was the first UK chef to be profiled on the hit Netflix documentary series Chef’s Table. These recipes are from her third cookery book, Monsoon (DK, £26).

Loved this dish? Try Asma’s quick Bengali murgir korma.

Before you start

If you’re feeding a crowd, it may be easier to use a deep-fat fryer with a lid.

Join Extradelicious to unlock Cook Mode

Ingredients

1.2kg firm white fish fillets (cod, pollock, barramundi), cut into 12-15cm long pieces
1 tsp ground turmeric
3 tbsp lime juice
1½ tbsp ginger paste
1 tsp garlic paste
1 tbsp ground coriander
1 tsp ground cumin
1½ tsp fine salt
90g chickpea (gram/besan) flour
5 tbsp rice flour
1 tsp chilli powder
Vegetable oil for deep-frying

Specialist kit

Wok (or karai) for deep-frying (see Know-how)

Join Extradelicious to unlock Cook Mode

Method

Pat the fish dry with kitchen paper, then gently massage with the turmeric.
In a bowl, combine the lime juice, ginger and garlic pastes, ground coriander, cumin and salt. Add the dry fish pieces and coat well. Set aside to marinate for 15 minutes. Discard any water that may come out of the fish.
In a shallow bowl, combine both flours with the chilli powder and add water, little by little, whisking until you have a thick, smooth batter. The desired ‘dropping consistency’ is when it drops rather than pours from a spoon.
Recipe continues after advertising adslot-recipe-4
Heat enough oil for deep-frying in a wok or karai (see Know-how) over a medium-high heat. Coat one fish fillet completely in the batter, then add to the hot oil and fry for 3-4 minutes. Remove with a slotted spoon to drain on kitchen paper. When cool enough to touch, taste the fish for seasoning and adjust the lime/ salt/chilli to your preference, considering the acidity of the chutney or salad you’ll serve alongside (see Know-how).
Finish frying all the fish in the same way. Don’t overcrowd the pan – fry 3-4 pieces at a time. Eat while hot, with a chutney of your choice for dipping.