The Fish Kobiraji.
Our indigenous Bhetki. Marinated in onion-ginger-garlic juices. Green chillies if you like the heat. Coriander leaves if you like the perfume. Dipped in an egg wash. Lightly coated with breadcrumbs. Fried to a sinful gorgeous golden. And cocooned lovingly in a delectable egg net.
Inspired by the Coverage Cutlet.
Yet our very own.
This is food heaven !!!
Fish Kobiraji (Fish Coverage Cutlet)
- 4 bhetki fillets
- 1 small onion
- 2 tsp ginger paste
- 1 tsp garlic paste
- 2-3 green chilies
- 1/4 cup coriander leaves
- 1 tsp lemon juice
- 2 tsp black pepper powder
- 1/4 cup breadcrumbs
- 2 tsp plain flour
- 3 eggs
- salt to taste
- vegetable oil for frying
- Marinate the bhetki fillets with lemon juice, 1 tsp black pepper and salt, keep aside for 15 odd minutes.
- Blitz the onion, green chilies and coriander leaves to a fine paste.
- Add the ginger paste, garlic paste and the above onion-chilli-coriander paste to the fish fillets, keep aside for at least 3-4 hours, even better overnight.
- Take bread crumbs in a flat dish.
- Take a bhetki fillet, remove any extra marinade, roll in the breadcrumbs lightly.
- In another bowl, whisk the eggs along with the plain flour, salt, rest of the black pepper and about 2 tsp water.
- Heat enough oil in a pan for deep frying. Dip the lightly crumbed cutlets in the egg wash, gently slide into the hot oil and fry till golden brown both sides.
- Now take a spoon of the egg wash, very carefully sprinkle the egg wash over the cutlets till it covers the entire surface of the oil as well as the cutlet.
- Cook over a medium flame till the egg bubbles turn a light brown. Quickly fold the egg net over the cutlet from all sides with the help of a spatula.
- Remove from the oil, keep aside over a kitchen absorbent towel.
- Serve immediately.