Salmon Pakora

Salmon Pakora

cook and preparation time
PREP: 30 mins
COOK: 10 mins
cooking difficulty
Let your senses take you on a journey to warmer places with this Indian-inspired recipe from Aquascot's Chef Neil.


  1. Place both flours in a bowl.

  2. Dry fry the spices in a frying pan, just enough to release the flavours, then add to the flours, then add the ginger paste.

  3. Mix in the water to make a smooth batter.

  4. Add the chopped coriander and season with salt and black pepper.

  5. In a fryer, heat the oil to 180°C, then dip the fish in the batter and fry for 2-3 minutes, turning halfway through the cooking time.

  6. Serve with salad, fresh coriander and sliced onions.

  7. You can also serve with a quick and easy pakora sauce which is 100g natural yogurt, 50g tomato ketchup, 25g mango chutney and 10g mint sauce. Just add all the ingredients together and stir!


    • 150g x Salmon Fillet, skinless and cut into strips
    • 100g x Gram Flour, sieved
    • 50g x Cornflour
    • Water to make a coating batter (if you have carbonated water use this)
    • 1tsp x Turmeric powder
    • 1/2 tsp x Kashmiri Chilli powder
    • 3 tsp x Garam Masala
    • 2 tsp x Cumin powder
    • 2 tsp x Coriander ground
    • 2 tsp x Fenugreek powder
    • 1 tsp x Ajwain seeds
    • 15g x fresh chopped Coriander Leaf
    • 2 tbsp x Garlic and Ginger Paste