The Bengali Fish Fry I am talking about today is not the fish fry that you think you know. Usually when others think of it, they are actually thinking of the ‘maach bhaja’. That’s fish pieces rubbed with turmeric powder and salt and then fried in mustard oil.
This Bengali Fish Fry is the one that is served in Bengali weddings. It’s a significant part of the sumptuous feast. Also, for me, a childhood favourite and my mom’s speciality. The fragrance of Fish Fry from my mom’s kitchen would travel down the staircase and draw me towards them. What all ways my mom had to pamper me.
These crunchy delectable pieces are great as appetizers or snacks served with hot tea. I also serve them with drinks when we have friends over. I have followed my mom’s recipe. But then, there are always some variations. You can add more spices like roasted cumin powder or garam masala. It’s all upto your imagination.
To get a vegetarian version of this, try paneer instead of fish fillets.
- Bhetki fillets, 6 nos.
- To make the marinade for the fillets
- Make a paste of:
- Onion, 1 small sized
- Green chillies, 2 nos.
- Ginger, one 1 inch piece
- Garlic, 8-10 cloves
- and to the above paste add:
- Lemon juice or vinegar, 1 tsp.
- Coriander powder, 1/2 tsp.
- Chopped coriander leaves, 1 tbsp.
- Pepper, 1/4 tsp.
- Salt as per taste
- All purpose flour (maida)
- Eggs, 2 nos., whisked
- Bread crumbs
- Oil for deep frying
- Marinate the fish fillets. Cover with cling film and refrigerate for at least half and hour.
- Heat enough oil in a pan for deep frying. Take a marinated fish fillet, roll it in all purpose flour (maida), then in whisked eggs and finally in breadcrumbs.
- Fry both the sides of the fish until evenly browned. Take it out with a slotted spoon and drain on a paper towel. Fry the rest of the fish fillets similarly.
- Serve hot with the Bengali's favourite Kasundi (mustard sauce) or ketchup.