No.18 Haddock Pakora

This was a surprise find in a resturant called Mother India in Glasgow. After having fish and chips for decades this really stood out as a new take on a scottish classic.  The fish still has the delicate texture and taste but the flavours of the spices bring it to another level. This is really one to give it a go.


Time: 1 hour due to marinading                          Serves: 2-4 (dependant on hunger)


400g haddock or another hearty white fish

1 teaspoon garam masala

1/2 teaspoon salt

juice from 1/2 lime

1 half thumb sized piece of root ginger

2 cloves garlic

half a green chilli



100g plain flour

1 teaspoon baking powder

1 teaspoon of salt

1 teaspoon of tumeric

half a green chilli diced

1 half thumb sized piece of root ginger grated



Raita – mix the following together

Plain Yoghurt

Finely chopped cucumber

Small amount of mint


  1. Dice the chilli, crush the garlic and grate the ginger into the dry ingredients of the marinade. Add the lime juice.
  2. Chop the fish into bite sized chunks and steep in the marinade for one hour.
  3. Mix together all the ingredients under “batter” adding enough water until you get a custard like consistency.
  4. In a pan add enough rapeseed oil to shallow fry.
  5. Dip the fish in the batter and shallow fry for 3 to 4 minutes.
  6. Serve with Raita.

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