Go Back
Fish Fry, Bengali Style

Fish fry, Bengali style

Nothing is more endearing to the Bengali than his fish fry. Our indigenous Bhetki. Marinated in onion-ginger-garlic juices. Green chillies if you like the heat. Coriander and mint leaves if you like the perfume. Dipped in an egg wash. Coated with breadcrumbs. And fried to a sinful gorgeous golden. Enjoy !!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Snacks
Cuisine Bengali

Ingredients
  

For Marination

  • 6 sea bass or bhetki fillets (approximately 3"x 2" size), washed and pat dried
  • 1 small onion
  • 1.5 inch ginger roughly chopped
  • 5-6 cloves garlic smashed
  • 2-3 tsp green chilli roughly chopped
  • 1/4 cup coriander leaves roughly chopped
  • 2 tsp lemon juice
  • 2 tsp black pepper powder freshly ground
  • salt to taste

To Assemble

  • 1/4 cup plain flour for coating
  • 2 eggs
  • 1 tsp black pepper powder freshly ground
  • 1/2 tsp salt
  • breadcrumbs for coating
  • oil for frying

Instructions
 

  • Marinate the bhetki fillets with lemon juice, black pepper and salt, keep aside for 15 minutes or so.
  • Blitz the onion, garlic, ginger, green chilies and coriander leaves to a fine paste.
  • Smear the paste evenly on the fish fillets,. Keep aside for at least 3-4 hours, even better overnight.
  • Take flour in a flat dish. Roll the marinated fillets lightly on the flour and dust the excess gently. Keep aside.
  • Spread the bread crumbs on a flat plate (lets call it A). And the other half on another flat plate (lets call it B).
  • Add little salt and black pepper powder on the plate B. Give it a hearty mix.
  • Break the eggs in a big bowl, add a generous pinch of salt and pepper, whip well. Keep aside for 10-15minutes.
  • Take a bhetki fillet, dip in the whipped egg wash and now roll lightly in the breadcrumbs on Plate A. Take it out, shake off the extra breadcrumbs.
  • Again dip in the whipped egg wash and coat it with the breadcrumbs on Plate B. Press the crumbed fillet gently to ensure it is coated evenly on all sides. Press ligthly from all the side to straighten. Shake off any extra crumbs.
  • Repeat for the rest of the fillets.
  • Heat the oil in a deep frying pan, fry one by one till golden. Keep aside on a kitchen towel.
  • Serve hot with kasundi.