Paleo Mackerel Pakora
Elevate your snack game with these crispy, golden-brown Paleo Mackerel Pakoras—an irresistible twist on the traditional pakora, designed for the health-conscious foodie! This gluten-free, low-carb recipe swaps conventional flours with nutrient-rich almond and coconut flours, while aromatic spices like turmeric, cumin, and chili powder infuse the batter with bold, earthy flavors. Fresh mackerel fillets are coated in a luscious batter made with coconut milk, egg, and vibrant coriander, then fried to perfection in coconut oil for a deliciously crisp exterior. Ready in just 35 minutes, these pakoras make a mouthwatering appetizer or snack, perfectly paired with your favorite paleo-friendly chutney. If you're seeking a healthy and flavorful seafood treat, this is your go-to recipe! Keywords: Paleo Mackerel Pakora, gluten-free pakora recipe, healthy seafood snack, low-carb pakora, coconut oil fried pakora.
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Ingredients
- 4 fillets fresh mackerel fillets
- 1 cup almond flour
- 0.25 cup coconut flour
- 0.5 cup coconut milk
- 1 large egg
- 0.25 cup fresh coriander leaves, chopped
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon cumin powder
- 0.5 teaspoon red chili powder
- 1 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.5 cup coconut oil
Directions
Step 1
Begin by cutting each mackerel fillet into approximately 2-inch wide pieces and set aside.
Step 2
In a large bowl, combine almond flour, coconut flour, turmeric powder, cumin powder, red chili powder, sea salt, and black pepper.
Step 3
In another bowl, whisk together the coconut milk and egg until fully combined.
Step 4
Add the wet ingredients to the dry ingredients, mixing well to form a smooth batter. The batter should be thick enough to coat the fish pieces.
Step 5
Stir in the chopped coriander leaves, grated ginger, and minced garlic to the batter.
Step 6
Heat the coconut oil in a deep frying pan over medium-high heat until it shimmers.
Step 7
Dip each piece of mackerel into the batter, ensuring it's fully coated, and gently place it into the hot oil.
Step 8
Fry the mackerel pieces in batches, careful not to overcrowd the pan, for about 4-5 minutes per side or until crispy and golden brown.
Step 9
Using a slotted spoon, remove the pakoras from the oil and drain them on a paper towel-lined plate.
Step 10
Serve hot with a side of paleo-friendly chutney or dipping sauce.
Nutrition Facts
| Serving size | (899.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2680.1 |
| Total Fat 228.3g | 0% |
| Saturated Fat 115.4g | 0% |
| Polyunsaturated Fat 3.9g | |
| Cholesterol 499.5mg | 0% |
| Sodium 2857.0mg | 0% |
| Total Carbohydrate 59.7g | 0% |
| Dietary Fiber 25.6g | 0% |
| Total Sugars 15.5g | |
| Protein 109.7g | 0% |
| Vitamin D 2625.8IU | 0% |
| Calcium 406.3mg | 0% |
| Iron 17.5mg | 0% |
| Potassium 2072.2mg | 0% |
Source of Calories