Sunday 25 October 2020

Kolkata Fish Fry

 


Kolkata Fish Fry 
It is one of the Bengali Delicacy made during occasions and celebrations. Normally mostly at home fish fry / mach Bhaja is frying the fish with salt and turmeric, but the marinated fish that is crumb coated and deep fried is made very rarely at home. Bhetki or Telapia is used for this dish. This dish is served with Kasundi and Onion. 
Ingredients 
6 pieces of Boneless Fish Fillets cut into rectangular or square shapes
Juice of one small Onion Paste 
1 tsp Garlic paste
1/2 tsp Ginger Paste
1/2 tsp Chilli paste 
Juice of 1/2 Lemon 
Salt to taste 
1/2 tsp Pepper powder
1 Egg beaten with little salt 
3/4 cup Bread Crumbs
Oil to Fry 
Method
Marinate the fish with lime juice and salt, keep it aside for 15 minutes. Then add onion juice, ginger - garlic paste, chilli paste and pepper powder. Let it marinate for at least an hour. Take the bread crumbs on a plate. Take a marinated fish fillet, dip it in egg and coat the fish with bread crumbs, repeat the process by dipping the fish in egg and again coat it with bread crumbs. Shape the fish properly from the sides. Heat up the oil, on a medium low flame fry the fish until golden brown in colour. Remove the fish on a paper towel. Serve hot with onion and mustard sauce / Kasundi.



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