PACIFIC COD PAKORAS WITH FAJITA VEGETABLE MIX
This seasoned & spiced Pacific Cod Pakoras recipe works for any white fish and gives our own spin to the original Indian dish and makes a perfect addition to any menu! Served with fried cilantro & naan, our Fajita Vegetable Mix & a Manchurian sauce with our diced mango.
1 lb Pacific cod fillets or another white fish
1 cup chickpea flour (besan)
1/2 tsp chili flakes
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1/2 tsp ajwain (carom) seeds
1/2 tsp baking powder
3/4 cups water
1/4 cup curry leaves
1 tbsp finely grated fresh ginger
1 cloves garlic, grated
Cornstarch for dusting the fish
- Cut the rock cod into 1 to 3/4 oz (50 g) pieces. Dry well.
- Whisk the dry ingredients together. Add the water and whisk vigorously to make a lump free batter. Stir in the curry leaves, ginger and garlic. Cover and refrigerate until ready to use.
- Heat oil to 350°F (175°C). Coat each piece of fish with the cornstarch, shaking the excess off. Whisk the batter well and dip each piece of fish into the batter and place in the oil. Cook until a shade deeper than golden brown. Drain well and serve with naan bread, fried cilantro & pan fried fajita vegetable mix of onions & red/green peppers.
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