Fish fry is one of the most popular fish recipes from Kolkata. It is typically a restaurant food or street food and is also commonly served in banquets. Fish fry is made by first marinating white flaky fish in fresh green herbs, garlic, onions, and spices, which is then breaded and deep-fried. This is quite easy to make, too.
Course Appetizer, Snack
Cuisine Bengali, Indian
Keyword Bengali fish recipe, Fish fry, Kolkata fish fry
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Servings 4people
Calories 698kcal
Ingredients
500gramsof white fish filletsbhetki/tilapia/cod
For marinade
1medium onion
5-6clovesof garlic
1inchginger
2green chilies
a handful of chopped cilantro/coriander leaves
a handful of mint leaves
2tbspfresh squeezed lime juice
1tspblack pepper powder
salt to taste
For breading
2cupsof seasoned bread crumbs
Saltto taste
3eggs
For deep frying
Canola oil
Instructions
In a food processor grind the onion, garlic, ginger, chilies, cilantro, and mint into a smooth paste with lime juice.
Pour the marinade over fish fillets; add black pepper powder and salt. Gently pat to make sure the fillets are evenly coated. Cover with a cling wrap and refrigerate for 2 hours.
In a shallow bowl, combine bread crumbs and salt; mix well.
In another shallow bowl, beat eggs with salt until well blended.
Next, dip each fish fillet first in the egg mixture and then coat with bread crumb mixture. Double-bread for firmer and crispier fires. Pat the sides with a pastry scraper to form even edges.
Refrigerate the breaded fish for 1-2 hour before frying (to firm them).
Heat enough oil in a pan for deep frying.
Cook each fillet for 4 to 6 minutes or until golden brown, turning once.