Canned Fish Pakora Recipes

Steps:

• First open the can of fish.
• add the rest of the ingredients stirring in between make sure the batter isn't lumpy except for the oil.
• add the oil to a cast iron skillet let it get hot and add teaspoon fills of batter in the hot oil.
• let the pakora turn golden brown and make sure it is well cooked and no runny batter remains in the pakoras.
• when done take a slotted spoon a skimmer works even better.
• Line the plate with paper towel and place the fineshed pakoras on the plate serves with tomato chutney.

Steps:

• Heat oven to 120C/100C fan/ gas 1/2. Make a paste by blitzing the chilli, ginger and tomato together, then set aside.
• Mix the gram flour with the spices. Add all the prepared vegetables and toss in the mix. Slowly add 150ml water until the batter coats the vegetables - they should be well coated, but not swimming in it.
• Add the tomato mixture and get your hands in there, mixing well until everything is incorporated. Add a little lemon juice and seasoning.
• Heat the oil to 180C. Take a handful of the mix and squeeze it into a loose little ball, to ensure the vegetables stick to each other when lowered in the oil. Use a spoon to carefully drop the ball into the oil.
• Fry for about 4 mins until golden and crispy, then taste to test for seasoning and consistency. You may also need to add a little water or gram our to the mixture at this point if your tester ball didn't hold together. Repeat, frying the remaining mixture in batches.
• Drain on kitchen paper and keep warm in the oven as you go. Serve immediately with chutney.