Bengali fish batter fry
This famous Bengali fish butter fry is white flaky fish marinated with fresh herbs and spices and then batter-fried. The fish becomes so soft encrusted in a crispy shell that it melts in your mouth. Hence the confusion in the name.
Servings 4
Calories 312kcal
Ingredients
- 500 gram fish fillets
For the marinade
- 1 small onion
- 6 cloves garlic
- 1 cup cilantro
- 1 lime juiced
- 1 inch ginger
- 2 green chilies
- salt to taste
For the batter
- 1 cup all purpose flour
- salt to taste
- 1/2 tsp black pepper powder
- 1/2 tsp red chili powder
- 1/2 cup milk
- 1/2 cup beer/soda/water
- 1 egg optional
- 2 tsp hot water
- 1 tsp baking soda
- Oil for deep frying
Instructions
- Grind all ingredients listed under "for the marinade" and add to cleaned and dried fish fillets (by blotting with kitchen towels). Add some salt. Let marinate for at least 45 minutes.
- In a large bowl mix all the dry ingredients listed under "for the batter", add milk, water/beer/soda, and egg (if using), and mix until smooth. Add the baking soda to 2 tsp of hot water, and add to the batter. Give it a good stir.
- Heat oil in a pan for deep frying. Dunk fish fillets into the batter one at a time and fry till golden brown. Serve with hot sauce, mustard sauce, ketchup, or tartar sauce.
Nutrition
Serving: 4g | Calories: 312kcal | Carbohydrates: 26.5g | Protein: 19.2g | Fat: 15.5g | Saturated Fat: 3.5g | Cholesterol: 43mg | Sodium: 708mg | Potassium: 517mg | Fiber: 1.4g | Sugar: 1.6g | Calcium: 41mg | Iron: 3mg