I'll admit, I hadn't heard of fish pakora until a new Indian restaurant opened up near my work last year. I fell in love with their big and crispy vegetarian samosas (not to mention the fresh Naan bread) and decided to be brave and try something new. One taste of the crispy little misshapen red bites and the savory samosas moved into second place.
I got to ordering the little devils more often than I'd care to mention. When the owners began recognizing my voice over the phone, I knew I had to cut down. To my dismay, after months of cutting back, I was informed that my beloved fish pakora had been removed from the menu (apparently they weren't as popular or profitable as the other dishes). I was heartbroken.
The chef in me immediately searched for recipes and used my own skill to satisfy the cravings. Traditional fish pakora is fairly easy to make. It has only one down side; it's battered and deep fried in delicious oil making it full of fat. As the new year began, I vowed (like so many others) to eat better, but rather than just eliminate, I created healthy versions of my favourite foods. This healthier (and gluten-free) version of fish pakora is low in fat but full of flavour.
Healthy Fish Pakora
Serves 2 (but you won't want to share)
Item's you'll need:
- 2 white fish fillets (I prefer Tilapia)
- 2 egg whites
- 3 tbsps of flour (I prefer Quinoa flour)
- 2 tbsps of paprika
- 1 tbsp of red chili powder
- 1 tsp of salt
- 2 tbsps of lemon juice
- A few sprigs of coriander leaves
- A few sprigs of parsley
- Olive oil cooking spray
What you'll need to do:
1. Place the fish in a stove top steamer and set over medium heat for 20 minutes. If you don't have a steamer, you can place the fish in a colander, set over a saucepan filled half way with water and covered with a lid.
2. As the fish steams, mix the egg whites, salt, chili powder, paprika, lemon juice, coriander and parsley leaves (torn into pieces) together in a medium bowl. Add the flour and mix well until the batter becomes thick and smooth.
3. Once the fish has cooked through, let the fillets cool before slicing into bite-sized pieces. Dip each piece into the batter and be sure it is well coated on all sides. Place each piece one inch apart on a baking sheet lined with parchment paper and sprayed with olive oil cooking spray.
4. Once all the fish pieces have been battered and set on the baking sheet, spray each one again with the olive oil cooking spray and sprinkle with paprika. If you want your fish pakora a little more on the spicy side, sprinkle each one with a little more chili powder.
5. Place the tray on the middle rack and bake at 350 degrees. After 10 minutes, set the oven to broil and let the fish brown for 2-3 minutes. Once the fish has reached the desired crispiness, flip them and let the other sides broil for the same amount of time.
Remove the fish from the oven and serve hot. Have a cold glass of water standing by and try your best not to burn your tongue.
Buon Apetito!
Debora Marino - Debora is a freelance writer (and aspiring novelist) whose passions include travel, delicious cuisine, fine wine and the written word.
