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Fish Sticks / Pakoras

Asian Style Fish Pakoras

Recipe by Chitra Ahluwalia Pal of New York, US

Ingredients non vegetarian 2 servings

    • Two wheat
    • 2 tsp of Olive Oil or olive oil spray
    • One Lemon
    • One tsp of fresh cilantro/dhaniya

    For Marinating

    • 1/2 cup soy sauce (preferred-low Sodium)
    • 2 cups of fresh orange juice
    • 2 tsp. of sugar
    • 2 tsp. of fresh chopped cilantro
    • 1 tsp. of fresh chopped ginger
    • 2 cloves of minced garlic
    • 2 fresh fillets of Salmon (preferred – Atlantic)
    • 1 tsp of hot sauce
    • 1 tsp of hot chili flakes or red chili powder


    1. Cut two fillets into bite size pieces (approx. 6-7 pieces)
    2. Marinate them into zip lock bag or plastic container from 4-24 hrs and keep it aside in fridge (preferred overnight)
    3. Take out the fish 20 minutes before cooking to allow them to come in room temperature.
    4. In the mean time grate the bread slices into fresh bread crumbs and take them out in separate bowl or tray.
    5. Heat oil in a non stick pan/skillet.
    6. Take out the fish and roll it over bread crumbs until they are all coated with it.
    7. When the pan has turned hot turn down the heat to medium and put the fish piece one by one. Turning heat to medium will not smoke into your kitchen.
    8. Do not flip the fish until it has been cooked to 5 mins. Or the breaded fish has turned golden brown each side.
    9. Take another small pan and pour the marinating sauce into it and reduce it till it turns thick.
    10. When the fish has been cooked sprinkle fresh cilantro/dhaniya and lemon juice over each piece and place it over the marinating sauce. Serve hot.


    Chitra Ahluwalia Pal

    Chitra Ahluwalia Pal

    Hi Shweta, Actually it is, Two Wheat breads. Enjoy Chitra


    Dear Chitra, your recipe seems to be great. But, I could not able to make out what did it mean by 'two wheat'? Is it for two cups of wheat flour? Would be nice if you could respond quickly as I am planning to cook it for my friends this weekend. Thanks.

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