Fish Pakoras (Paleo, AIP)
 
Prep time
Cook time
Total time
 
Crispy Fish Fritters that are soft and flaky on the inside and with the flavors of cilantro, ginger, garlic and other Indian spices.
Author:
Recipe type: Appetizer, Main Course
Cuisine: Indian Fusion
Serves: 2
RecipeIngredients
For marinading the fish:
  • A generous bunch of fresh cilantro leaves (about ½ a cup)
  • 1 large garlic clove (or two small cloves), peeled
  • 1 inch by ½ inch piece of fresh ginger, peeled
  • ¼ tsp sea salt
  • 2 tsp water
  • About 4 flounder filet pieces or any other white fish each about 4 oz, cut into 1 inch by 2 inch pieces
For the batter:
  • ¼ cup Otto's cassava flour
  • ¼ tsp sea salt
  • ¼ tsp turmeric
  • ¼ tsp kashmiri red chilli powder (omit for AIP)
  • ¼ tsp cumin seeds or ground cumin (omit for AIP)
  • ¼ tsp ajwain seeds or carom seeds (omit for AIP)
  • ¼ cup plus 2 tsp water
  • Coconut oil for shallow frying, about 4 tbsp
RecipeInstructions
  1. In a food processor, grind the cilantro, garlic, ginger, sea salt and water. (It's ok if the mixture is somewhat chunky - A small food processor jar like Magic Bullet works best). Keep aside.
  2. In a medium size mixing bowl, place the fish pieces. Dab them using a paper towel to get rid of excess moisture. Then add the marinade to this bowl and using your hands coat each fish piece with the marinade. Keep aside.
  3. In another mixing bowl, add all the batter ingredients and mix using a fork to get a smooth mixture. Mixture will be quite thick.
  4. Heat a stainless steel or non stick frying pan on medium heat for about 3-4 minutes until it is hot and then add about 2 tbsp of coconut oil to it and let heat for about 1 minute until the oil is hot.
  5. Now add about 6-8 pieces of fish to the batter bowl and then one by one take each piece of coated fish and place on the pan. Shallow fry the fish on medium heat for about 2 mins and then flip and cook for 2 more minutes on the other side until you get a crispy golden color on both sides. Transfer to a plate lined with paper towels.
  6. Repeat process with remaining fish.
  7. Serve the pakoras hot as they will lose their crispiness upon cooling.
Recipe by Cook2Nourish at https://cook2nourish.com/2019/04/fish-pakoras-indian-style-fried-fish-paleo-aip.html