lunch · dairy-free
Chickpea-battered fish pakoras
Cubes of firm white fish coated in a spiced chickpea-flour batter and shallow-fried until crisp. Cumin and turmeric flavor the coating, and lemon finishes it.
- Time
- 25min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Blot the fish dry and cut it into 2.5 cm (1 in) pieces.
-
2
Whisk the chickpea flour, cumin, turmeric and salt with about 75 ml cold water until you have a thick batter.
-
3
Heat the oil in a wide skillet over medium-high heat until it shimmers.
-
4
Dip the fish pieces in the batter and lay them in the hot oil without crowding. Fry for 2 to 3 minutes a side, until golden and crisp and the thickest piece reaches 63°C (145°F). Work in batches if needed.
-
5
Drain on a rack and serve hot with the lemon cut into wedges for squeezing.
