Recipe: Perfect Bengali fish fry

Recipe: Perfect Bengali fish fry Delicious, fresh and tasty.

Bengali fish fry. How to marinate the bhetki fillet for making bengali fish fry or fish cutlet recipe. First, take boneless fish meat and make fish fillets(or fish slices) out of it by a sharp knife. Either fish butter fry or the Bengali fish fry is an essential item on any Bengali banquet menu and all legendary Bengali cafes like Mitra Cafe, and more recently Kasturi has a version of this delicious deep-fried fish on the menu.

This fish fry is not the regular fish fry.

Bengali fish fry is appetiser or snack which is marinated and crumb coated and then deep fried.

The fourth one "Fish Kabiraji" which is fried fish in egg net.

You can cook Bengali fish fry using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Bengali fish fry

1. Prepare 2 of pieces Katla fish.

2. Prepare 1/2 teaspoon of turmeric powder.

3. Prepare 1/2 teaspoon of red chilli powder.

4. Prepare 1 teaspoon of salt.

5. Prepare 1/2 of lime juice.

6. Prepare 1/2 teaspoon of kashmiri red chilli powder.

7. Prepare 1/2 teaspoon of tandoori masala powder.

8. It’s As needed of mustard oil for shallow frying.

9. You need little of Chat masala.

10. Prepare 1 teaspoon of besan.

The last and the most popular one is everyday Bengali fish fry.

You can find the recipe of Kabiraji at Rumela's blog.

Everyday Bengali fish fry is made by marinating the fish filets with turmeric, salt, and chili powder or cayenne pepper and frying the fish until golden brown.

A very delicious bengali snack made with "Bhetki mach (sheephead fish)" and served with mustard sauce.

Bengali fish fry instructions

1. Wash katla pieces adding water and strain it and dry using kitchen paper and keep aside..

2. Put all ingredients one after another to the fish pieces..

3. Mix well using hand and keep rest for five minutes..

4. After heating the pan add oil when oil is properly gets heated put fish pieces..

5. Keep the small burner of the oven in high mode,saute the fish pieces,and flip and saute both sides until it red in colour and looking crispy..

6. Serve hot with nutty green chutney and its delicious..

Usually served as a starter for a bengali full coarse meal or as pass-time snack in the evening.

Course Appetizers. (Kolkata) Fish Fry is a silver lining of British era in India, sad but true.

It's a desi version of English (British) Fish and Chips.

Before British came to Calcutta (back then it was pronounced so in English accent instead of the original name 'Kolikata') Bengali had fish fry i.e.

Mach Bhaja like rest of India.