Fish pakora on a Friday, fish curry on a Sunday and fish and chips in between. The fish you choose makes the difference between crisp, flaky pieces and a soft mess in the pan. Here is how the four white fish we stock compare, which one suits each dish, and a pakora recipe that stays crunchy. Everything below is available frozen at Think GG Cash & Carry in Longsight, Manchester.
Quick comparison
| Fish | Texture | Best for |
|---|---|---|
| Cod | Large, firm white flakes | Fish pakora, fish and chips |
| Hake | Firm and sweet, holds its shape | Fish curry, pakora |
| Panga | Soft, mild and boneless | Budget pakora, children’s meals, fish fingers |
| Tilapia | Mild and medium-firm | Pan-frying, curries, whole fried fish |
Cod
Cod gives big, bright white flakes and is the classic choice for fish and chips and premium fish pakora. Our skinless cod fillets come with pin bones in, so run your finger along the centre of each fillet and pull out any small bones with tweezers before cutting. If you want to skip that step, choose our skinless boneless cod.
Hake
Hake is firm, slightly sweet and holds together well in a simmering sauce, which makes it the best choice for fish curry. Our sea-frozen hake comes headed and gutted with the tail on. Cut it across into steaks for curry, as the bone adds flavour and keeps the pieces intact, or fillet it for pakora.
Panga
Panga fillets are boneless, mild and great value, which makes them popular for family pakora and children’s meals. The flesh is softer, so pat it very dry, use a thicker batter and handle it gently. Avoid long simmering in curries, as it breaks up.
Tilapia
Tilapia fillets are boneless and skinless with a mild taste and a medium-firm bite. They are ideal for pan-frying with a spice rub or adding to a quick curry. For a whole fried fish masala, try our whole gutted tilapia.
How to thaw fish for frying
- Thaw it covered in the fridge overnight, or seal it in a food bag and submerge it in cold water.
- Pat it completely dry before marinating. Wet fish is the main reason batter turns soggy.
- Cook it within 24 hours of thawing and do not refreeze it raw.
Recipe: Crispy fish pakora
Serves 4.
Ingredients
- 600g boneless cod, hake or panga, cut into 4cm pieces
- 1 tbsp ginger-garlic paste, 1 tsp chilli powder, ½ tsp turmeric, 1 tsp salt, juice of ½ lemon
- 100g gram flour
- 2 tbsp rice flour or cornflour
- 1 tsp carom seeds, 1 tsp crushed chilli, 1 tsp ground coriander, ½ tsp garam masala
- 2 tbsp chopped coriander leaves
- About 120ml cold water
- Oil for deep frying, chaat masala and lemon wedges to serve
Method
- Mix the fish with the ginger-garlic paste, chilli powder, turmeric, salt and lemon juice. Leave for 15 minutes.
- Whisk the gram flour, rice flour, spices and coriander leaves with enough cold water to make a thick batter that coats a spoon.
- Heat the oil to 175 to 180°C.
- Dip each piece in batter and fry in small batches for 3 to 4 minutes until deep golden and crisp.
- Drain on kitchen paper, sprinkle with chaat masala and serve with lemon and mint yoghurt chutney.
Restaurant tip: fry once until just golden, rest, then fry again for 1 minute just before serving for an extra crisp finish.
Fish curry tip
Add the fish at the end, once the masala is fully cooked. Simmer gently for 6 to 8 minutes and shake the pan instead of stirring, so the pieces stay whole.
For takeaways and buffets
Consistent fillet sizes make portioning and costing easy, boneless options save prep time, and frozen stock means no waste on quiet days. Browse the full Fish Fillets range for more choices, including sea bass fillets for grilled dishes.
For more ideas, see our guides to cooking golden pomfret, buying golda chingri in Manchester and cooking half cut crab.
Frequently asked questions
Which fish is best for fish pakora?
Cod or hake for firm, flaky pieces. Panga if you want a boneless, budget-friendly option.
Why does my fish pakora go soggy?
Usually because the fish was wet, the oil was not hot enough, or the pan was overcrowded. Pat the fish dry, keep the oil at 175 to 180°C and fry in small batches.
Is panga good for fish and chips?
It works well and costs less, but it is softer than cod or hake, so handle it gently.
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