Friday, January 18, 2013

Fish pakoda

Fish pakoda
Indulging in deep fried foods occasionally is a treat for the taste buds. One very treasured and universally loved deep fried street food in India is PAKODA. Every corner halwai shop have their own version of these. When we were kids my brother would express a desire for pakodas whenever the weather turned dull and rainy. Crisp hot pakodas with a cup of masala tea sure hits the spot.

Pakoda is an appetizer popular all across South East Asia. You dip pieces of vegetable, cottage cheese, fish, bread, etc. in a gram flour (besan) batter and deep fry them till crisp and serve with green chutney. Sometimes garlic or green chutney can be layered between the paneer or bread before dipping. Fish pakoda is an Indian version of fish n chips.
Battered and deep fried fish hor'dourves
Ingredients: (serves 4)
1 lb cod or tilapia (any firm fleshed fish)
Salt and pepper
For the batter
1 cup Gram flour (besan)
1 tbsp Ginger paste
1 tsp Garlic paste
Red chilli powder as needed
1/2 tsp Turmeric powder
1/4 tsp ajwain seeds
Pinch baking soda (for crispness, optional)
Salt to taste
  1. Wash and pat the fish dry. Cut into 2 X 2 inch squared. Season lightly with salt and pepper. Remember that the batter will also have salt, so use accordingly. 
  2. To prepare batter mix all ingredients together. Add sufficient water and whisk well to make a batter of a coating consistency. Rest the batter for about fifteen minutes. 
  3. Heat oil in a pan till hot. Dip each fish piece in the batter and deep fry on medium heat till crisp and golden brown. Drain on absorbent paper. 
  4. Serve with lime wedges and green mint chutney

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