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Fish Batter Fry, Bengali Style

Fish Batter Fry, Bengali style | Fish Orly

Fish Batter Fry (Fish Orly). Inspired by the English fish and chips. The cod replaced by our indigenous bhetki. Soul food for the gastronome Bengali.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Bengali

Ingredients
  

For the Marinade

  • 10 sea bass or bhetki fillets (approximately 3"x 2" size)
  • 2 tsps lemon juice
  • 3 tsps black pepper freshly grounded
  • 1 tsp garlic paste
  • 2 tsp ginger paste
  • salt to taste

For the Batter

  • 1 cup plain flour
  • 1/2 cup rice flour
  • 1 egg white
  • 1/4 tsp baking soda
  • 3/4 cup soda water
  • salt to taste

For the Fish Batter Fry

  • 2 tbsp flour for dusting
  • 1/4 tsp salt
  • 1 tsp black pepper powder
  • Oil for deep frying

Instructions
 

  • Marinate the fish fillets with salt, lemon juice, garlic paste, ginger paste and black pepper powder, keep aside for 3-4 hours.
  • In a bowl, add the flour, rice flour, salt and baking soda, mix well.
  • Add 3/4 cup of ice-cold water and 3/4 cup of soda water to the flour mix to form a thick batter, add a whipped egg white, sprinkle a little salt. Beat well. Refrigerate for 30 odd minutes.
  • In a separate mixing bowl, mix the flour, salt and pepper, spread evenly over a plate. Roll the fillets one by one over the flour. Shake off any excess flour from the fillets, dip into the batter.
  • Heat oil in a deep bottomed frying pan. Lift a fillet from the batter, allow any excess batter to drip off, carefully lower it into the hot oil and fry until golden-brown.