Kolkata style fish fry
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.
Servings 4 people
- 500 grams of white fish fillets bhetki/tilapia/cod
- 1 medium onion
- 5-6 cloves of garlic
- 1 inch ginger
- 2 green chilies
- a handful of chopped cilantro/coriander leaves
- a handful of mint leaves
- 2 tbsp fresh squeezed lime juice
- 1 tsp black pepper powder
- salt to taste
- 2 cups of seasoned bread crumbs
- Salt to taste
- 3 eggs
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.
Serving: 4g | Calories: 698kcal | Carbohydrates: 54.1g | Protein: 44.9g | Fat: 33.1g | Saturated Fat: 5.5g | Cholesterol: 220mg | Sodium: 1225mg | Potassium: 821mg | Fiber: 4.1g | Sugar: 5.9g | Calcium: 188mg | Iron: 5mg