Crunchy on the outside and flaky on the inside—these Fish Pakoras are pieces of basa fish dipped in a spiced chickpea flour batter and fried to golden perfection. Basically, your new excuse to procrastinate dinner. Serve them with chutney or just go rogue and eat ’em solo. Either way, you’re winning.

Pakoras aren’t just crispy bites—they’re the soundtrack to celebrations, those moments when family spills into the kitchen and flavors do the talking.

As an all-foods-fit dietitian, I know life isn’t just about greens and balance bowls—it’s also about making space for foods that bring joy (yes, fried popular Indian recipes included!). And these? They’re my favorite way to add that irresistible, festive crunch without apology.

So, What Makes This One Special?

Ever had pakoras where the batter overwhelms the fish, leaving you fishing for the protein underneath? Not here.

The batter-to-fish ratio is spot on. I choose basa fillets because they’re the perfect white fish—sturdy enough to hold their shape but tender and flaky. The batter clings beautifully, giving you that satisfying crunch with every bite.

Let’s Get You Cooking

Talking Ingredients

So, here’s the thing about this recipe. When you first see the lineup of ingredients, it might feel a little overwhelming.

But trust me, it’s all about the spices doing their quiet magic behind the scenes—and a couple of stars that really make the recipe sing.

Mixing with a spoon just can’t do the job—using your hands helps the marinade coat every piece evenly and gently, without breaking the fillets. Once the fish is done marinating, every last drop goes into the batter. Top it up to a full cup, and you’ve got flavour woven right into every pakora. The batter is a simple mix of gram flour, spices, and rice flour.

That rice flour isn’t just filler—it’s the secret to pakoras with a crisp, golden crunch. In this picture, you can see the batter’s consistency. It might look far too thick at first, but don’t give up on the whisking—it loosens into a thick, creamy coating for the fish. Before frying (which is fast and furious), have at least 5–6 pieces coated and ready in the batter.

That way, you can drop them in together for even cooking—without scrambling at the stove. I do the batter test before frying: drop in a tiny bit—if it sizzles immediately and rises to the surface within seconds, your oil’s ready. Keep an eye on the heat while frying—toggling it is key. If the oil gets too hot, the batter browns too fast, and the fish stays undercooked.

Too cool, and the pakoras turn soggy. Adjust the heat as you go to keep that steady sizzle and golden finish. For fish pakoras, about 2½ minutes is all it takes for flaky fish and a beautifully golden crust. Let them rest on a kitchen towel for 5 minutes—the towel helps absorb any excess oil before serving.

I serve them with my herb avocado dip (a.k.a. chutney) for that creamy, refreshing vibe that balances everything. Expect plenty of ummms and ahhhhs at the table.

Nutrition Note

Here’s what I love: basa brings lean protein without stealing the spotlight from the spices. Frying at the right temp means you get that crisp texture—without the pakoras soaking up too much oil. And the avocado coriander chutney?

It’s creamy, yes, but also quietly packs in fibre and potassium.

Tried this recipe? Tell me how it went! Your ratings and comments mean so much, and if you share on Instagram, tag me @DesiliciousRD — I love seeing what you create.

Desi~liciously Yours, Shahzadi

Get the Recipe:

Crispy Basa FIsh Pakoras (Fritters)

Crunchy on the outside and flaky on the inside—these Fish Pakoras are pieces of basa fish dipped in a spiced chickpea flour batter and fried to golden perfection. Basically, your new excuse to procrastinate dinner.

Serve them with chutney or just go rogue and eat ’em solo. Either way, you’re winning.

For the Fish Marinade

• 500 g basa fillets, frozen, defrosted, thoroughly dried, cut into 2-inch pieces
• 3 tbsp lemon juice
• 1 tsp Kashmiri red chili powder
• ½ tsp ground turmeric
• 1 clove garlic, minced
• 5 g ginger, finely chopped
• ¾ tsp salt

For the Batter

• ¾ cup chickpea flour, 100 g, besan aka gram flour
• 2 tbsp rice flour
• ½ tsp carom seeds
• 1 tsp chaat masala
• ½ tsp cumin powder
• ½ tsp garam masala
• ⅛ tsp baking soda
• 2 green chillies, finely chopped
• ¼ cup fresh cilantro, chopped
• ½ cup water, cold
• ¾ tsp salt

For the Fish Marinade

• In a bowl, combine the basa pieces with lemon juice, chili powder, turmeric, ginger, garlic, and salt. Mix well and let it rest for 20 minutes.

For the Batter

• In a separate bowl, combine the chickpea flour, rice flour, carom seeds, cumin, chaat masala, garam masala, baking soda, salt, green chillies, and chopped cilantro. Mix and set it aside while the fish finishes marinating.

• After 20 minutes of marinating, drain the lemon-spice marinade into a measuring jug (about ½ cup)—don’t discard it, you’ll use it in the batter.

  Top it up to 1 cup with cold water, then slowly pour it into the chickpea flour mixture, whisking as you go. The goal is a thick, clingy batter.

Frying

• Heat oil in a deep cast iron pot over medium-high heat. To test if it’s ready, drop in a bit of batter—if it sizzles and rises to the surface quickly, it’s go time.Before frying, it’s best to have 5–6 pieces of battered fish ready to go. That way, you can slide them into the hot oil at roughly the same time for even cooking.

  Once they’re in, toggle the heat from medium to low to prevent burning. Fry in batches for about 2½ minutes, or until golden brown and crisp. Drain on paper towels.

Behind the Numbers

• I weighed the oil before and after frying to estimate how much was actually absorbed. It’s not perfect, but it gives a closer look at the calories and fat you’re really getting—because not all the oil ends up in the food.
• Some oil will cling to surfaces like paper towels, utensils, or strainers, so the estimate might slightly underreport total use.

  That said, it’s still far more accurate than assuming all the oil you started with ends up in the dish.

Food Safe Storage

• Leftover pakoras? Let them cool completely before storing. Place in an airtight container, layering with parchment paper to prevent sticking. Refrigerate for up to 2 days.

Reheating

• To bring back the crisp: reheat in a preheated oven at 375°F (190°C) for 8–10 minutes, or until warmed through.

  Avoid microwaving—unless you like them soft (no judgment!).

Nutrition Information:

Calories: 175kcal (9%)Carbohydrates: 3g (1%)Protein: 4g (8%)Fat: 17g (26%)Saturated Fat: 2g (10%)Polyunsaturated Fat: 1gMonounsaturated Fat: 13gCholesterol: 8mg (3%)Sodium: 198mg (8%)Potassium: 93mg (3%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 13IUVitamin C: 1mg (1%)Calcium: 4mgIron: 0.2mg (1%)

Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days.

Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.