Chutney Fish Pakoda Recipe

Cooking Directions

• STEP 1.In a blender, blend together coriander, mint, green chilies, ginger, garlic, and spices to make a smooth chutney batter.
• STEP 2.Marinate the fish fillets with salt, turmeric powder, and lemon juice for 15 minutes.
• STEP 3.Dip each fish fillet into the chutney batter, ensuring it is well coated.
• STEP 4.Heat oil in a deep pan and deep-fry the fish pakodas until golden and crispy.
• STEP 5.Remove from the oil and drain on a kitchen towel to remove excess oil.
• STEP 6.Serve the Chutney Fish Pakodas hot with mint chutney or ketchup.

Cooking Tips

• Make sure the fish fillets are fresh and boneless for a better taste.
• Adjust the spice level of the chutney batter according to your preference.
• Do not overcrowd the pan while frying the pakodas to ensure they cook evenly.
• You can also add a pinch of chaat masala to the chutney batter for an extra tangy flavor.

Storage and Serving

• Chutney Fish Pakodas are best served hot and crispy.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, preheat the oven to 350°F (175°C) and bake the pakodas for 10-12 minutes until heated through and crispy.