Whether it’s a slight drizzle or a torrential downpour, the rains have a tendency to bring out intense pakoda cravings for the best of us. And with our range of ready to deep fry pakodas, you can throw yourself a delicious pakoda party in minutes! Try out our Fiery Fish Pakodas – boneless basa in a fiery hot seasoning and a batter that crunches up delightfully when deep-fried. They’re easy to make and absolutely delightful to eat. Read on to learn how to cook them perfectly.
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Fiery Fish Pakoda (Deep Fry) - Cooking Instructions
Gently mix the contents of the package to ensure all the pieces of fish are completely coated with batter.
Deep-fry On The Hob (Time: 3-4 minutes)
Place a deep-frying pan on medium heat. Add enough oil to completely submerge the pieces. Heat oil to 180℃. It shouldn't be so hot that the oil starts to smoke, nor too cool or the fish will just soak up all the oil. To test, slide a piece of fish in the oil and if it sizzles then you should be on the right track.
Once the oil is hot enough, slide in the pieces one by one gently into the oil. Make sure you don’t drop the pieces in as it may make the oil splatter onto your hand. Gently stir the pieces in the oil and turn them over occasionally till you get a golden brown colour on all sides.
Should take you approximately 3-4 minutes. If you feel like it isn't cooked through, fry for another minute. Remove carefully onto a paper towel with a slotted spoon.
Let the Fiery Fish Pakoads rest for a few minutes once cooked.
Serve with your favourite chutney.