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Amritsari-Style Fish Pakora
Recipes
Amritsari-Style Fish Pakora
6 servings
30 minutes total

Ingredients

  • 3 limes, for juice/wedges
  • 4 (6 oz) firm white fish fillets (such as cod, snapper, or halibut; about 1 ½ lb)
  • 1 cup whole milk plain Greek yogurt
  • 1 teaspoon ginger stir-in paste
  • 1 teaspoon garlic stir-in paste
  • 1 teaspoon caraway seeds
  • 1 teaspoon ground red pepper
  • 1 teaspoon kosher salt
  • 1 tablespoon garam masala
  • ⅔ cup chickpea flour
  • ½ cup club soda (or beer)
  • 4 cups vegetable oil, for frying
  • ½ bunch fresh cilantro
  • 1 cup pickled red onions
  • Mint Raita (optional, for serving)

Steps

    1. Juice 2 limes (2 tablespoons); cut remaining lime into wedges. Cut fish into 2- x 1-inch strips (wash hands). Combine in large bowl: yogurt, ginger paste, garlic paste, lime juice, caraway seeds, red pepper, salt, garam masala, chickpea flour, and club soda; whisk to blend. Add fish, toss to coat, and chill 15 minutes.
    2. Meanwhile, place oil in Dutch oven and heat to 350°F. Remove cilantro leaves from stems.
    3. Add fish to oil (in batches); cook 3–4 minutes until golden and 145°F. Remove fish from oil with slotted spoon and drain on paper towel–lined tray. Repeat with remaining fish. Serve fish with lime wedges, cilantro, pickled red onions, and Mint Raita, if using.

Always check fish for bones.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 450, Total Fat 33g, Sat Fat 5g, Trans Fat 0g, Chol 50mg, Sodium 700mg, Total Carb 17g, Fiber 3g, Total Sugar 5g, (Incl. 3g Added Sugars), Protein 20g, Vitamin D 0%, Calc 6%, Iron 6%, Potassium 10%