Jamie Oliver Smoked Haddock Pakoras

This easy and delicious recipe for Jamie Oliver’s Smoked Haddock Pakoras is a quick, flavorful meal that’s crispy on the outside and tender on the inside. Packed with aromatic spices and paired with a creamy minty yoghurt dip, it’s perfect for a light lunch or snack. Plus, you can easily swap ingredients to suit your taste! (inspired by Jamie Oliver)

Ingredients Needed

• 1 x 567g (20 oz) tin of peeled new potatoes
• 3 tsp curry powder
• 5 tbsp gram flour (or chickpea flour)
• 1 small red onion
• 1 fresh green chilli
• ½ a bunch (15g / 0.5 oz) of coriander
• 2 x 140g (5 oz) fillets of boneless smoked haddock
• Olive oil
• ½ a bunch (15g / 0.5 oz) of mint
• 100g (3.5 oz) natural yoghurt
• 1 lemon

How To Make Jamie Oliver Smoked Haddock Pakoras

1. Prep the Potato Base: Drain and pat dry the potatoes. Crush in a bowl with curry powder and gram flour.
2. Add Flavor: Dice the onion and haddock, slice the chilli, chop most of the coriander (save a few leaves). Mix everything into the bowl.
3. Shape the Pakoras: Season with salt and pepper. Wet your hands and roll the mix into 16 balls.
4. Air Fry to Crisp: Place pakoras in the air fryer, spritz with olive oil, and cook at 200ºC for 15 minutes until golden.
5. Make the Dip: Pound mint leaves with a pinch of salt. Stir in yoghurt and lemon juice to taste.
6. Serve: Sprinkle with remaining herbs and serve with the minty dip and lemon wedges.

Why I Love This Recipe

These pakoras are a total treat—they’re full of flavor, easy to make in batches, and perfect for a light lunch or a party platter. The smoked haddock adds so much depth, and the minty dip is fresh and cooling.

Recipe Tips

• Dry Potatoes = Crispy Pakoras: Don’t skip patting them dry.
• Work in Batches: Avoid crowding the air fryer.
• Chop the Fish Finely: It blends better into the mix.
• Mint Substitution: Try parsley or basil if you don’t have mint.

How To Store And Reheat Jamie Oliver Smoked Haddock Pakoras

• Refrigerate: Cool completely and store in an airtight container for up to 2 days.
• Freeze: Freeze individually on a tray, then store in a bag for up to 1 month. Thaw in the fridge.
• Reheat: Air fry at 180ºC for 5–7 minutes until hot and crispy.

FREQUENTLY ASKED QUESTIONS

• Can I use a different fish? Sure—cod or salmon work well too.
• Is fresh potato okay? Yes, just boil until tender first.
• Can I make them spicy? Totally—add more chilli or a dash of hot sauce.
• Is the dip essential? It pairs beautifully, but any yoghurt dip works.

Nutrition Facts

Serving Size: 1 pakora (approximately 50g)

• Calories: 133
• Total Fat: 1.8g
• Saturated Fat: 0.4g
• Total Carbohydrate: 15.8g
• Dietary Fiber: 1.8g
• Sugars: 2g
• Protein: 13.3g

Try More Jamie Oliver Recipes:

• Jamie Oliver Tabbouch W’ Khobez Mekli
• Jamie Oliver Prawn And Avocado Cocktail
• Jamie Oliver Yogurt Flatbread
• Jamie Oliver Scotch Eggs