Fish Batter Fry

This time when I went to Kolkata my aunts teamed up and visited our home. Each cooked and brought their specialties. So I had a gala meal of pabdar-jhaal, chilli-chicken, payesh and fish batter-fry. The later is one of my favorite which somehow I had missed blogging about. Part of the reason is that we don’t get bhetki at Seattle. After returning to the US I attempted making batter fry with cod fillet which I got from the local Fred-Meyers and it turned out fantastic (if I may say so :))

For marinating

1. 1 lb. rectangular shaped fish fillets ( preferably Betki, Cod can also be used)
2. Juice of two limes
3. Salt
4. 2tbsp. ginger garlic paste
5. 1 tbsp. onion paste
6. 1 tsp. green chili paste

Wash the fillets and marinate them with salt and lime juice. After marinating for an hour wash them thoroughly with cold water and pat dry. This will get rid of undesired smell.

Now arrange the fillets in a wide dish. Add onion, ginger, garlic and green chili paste to it. Sprinkle salt over the fillets. Using your hands apply this spice mixture on both sides of the fillets. Let it rest for 3-4 hrs. In the summer days allow it to sit in the refrigerator.

For the batter

1. 1 cup all purpose flour or maida
2. 2tbsp. corn starch
3. 1tsp. baking powder
4. 1/2 tsp. black pepper powder
5. 1tsp. salt
6. 1/4th cup oil
7. 1 cup milk

Start making the batter half an hour before you want to fry the fillets. In a big mixing bowl take all purpose flour and whisk it with corn starch, salt, pepper and baking powder. Whisking these dry ingredients will make the fries more crispy.

Now add 1/4th cup of oil to it and mix till they combine well. Once thoroughly mixed, slowly add milk to it. Mix really well to make a thick homogenous batter.

Frying

In a wok or kadai heat enough oil for deep frying. Now dip each fillets in the batter and slide them carefully in the oil. Fry on medium heat till both sides turn golden brown. Remove them  with a slotted spoon and drain them on a paper towel.