Search This Blog

Monday, October 22, 2018

Fish Fry


IMG_1827

I have been blogging for some time now. While my blogs have touched various nooks and crannies of Bengali and Indian cuisine but somehow a mainstay of Bengali food, the famed Kolkata Fish fry has been missing. I did blog the recipe awhile back and it was one of my more popular posts but somehow the post got deleted.

So here it is back on bongcook, and to make up for the deletion I actually have a video to go along with. I love short and sweet videos and in that theme this is only around 2 minutes.

The reason I call it restaurant style is because while a lot of people make it at home it doesn’t quiet get the restaurant look. In the video I tried to cover how to really make it look good as well.

Hope you enjoy the video and as always I have the recipe below as well.


Ingredients For Marination

        • 250gms bhetki fillet cut approximately 2 inch by 2 inch

        • 1 lemon

        • 2 tbsp. onion paste

        • 2 tsp. ginger paste

        • 2 tsp. garlic paste

        • 2 tsp. green chili paste

        • 1 tsp. fresh ground black pepper corn

        • Salt to taste

                  Procedure For Marination

                  Mix all the ingredients above including the juice of one lemon and apply to the fish fillet so that all the sides are well covered with this spice mixture. Marinate for 3 - 4 hrs.

                  IMG_1822Ingredients For Coating & Frying

                      • 2 eggs

                      • Plenty of bread crumbs

                      • Enough refined oil for deep frying

                        Procedure For Coating & Frying

                        In a bowl beat 2 eggs with salt.

                        In a wide tray or plate take bread crumbs and spread it to form a layer.

                        With a spoon or fork take each fillet out, and dip it in the egg wash and place flat on the bread crumb layer. With your dry hands sprinkle a fistful of bread crumb on the open top layer of the fillet so that that this surface too is covered with bread crumbs.

                        Press gently with the palms of your hand to flatten them.

                        Use the blunt side of a knife and press it along the all 4 edges of the breaded fillet to give them a professional look. :)

                        Heat enough oil for deep frying till it smokes. Reduce the temperature and let it cool down a bit before you slid in the breaded fillet. Fry on medium high heat till both sides turn golden brown and crispy.

                        Remove on a paper towel and serve with salad.

                        No comments:

                        LinkWithin

                        Related Posts Plugin for WordPress, Blogger...