Recipe: Perfect Kolkata fish fries

Kolkata fish fries. Bengali Fish Fry is a popular snack from streets of Kolkata. The secret of perfect crispy breaded fish cutlet are fresh Bhekti (boneless). Today Kolkata Fish Fry is easily available in every next corner of busy streets of Kolkata but the scenario wasn't same during our childhood.

A Calcutta "fish fry" isn't just fried fish, but refers to fish cutlet. The fish is usually barramundi (bʰēṭki), one of the Fish dishes are the heart of Kolkata Restaurant for really long time, goes back to. Fish Fish is the exclusive all fish restaurant in India that caters to fish and seafood lovers. You can cook Kolkata fish fries using 8 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Kolkata fish fries

1. Prepare 10 pieces of bhetki/barramundi or basa fillets wash and pat them dry.
2. It's as neeeded of Lemon juice.
3. It's 2 tablespoons of Ginger garlic paste.
4. You need 1 of onion finely grated.
5. Prepare 2 of Eggs.
6. It's 1 cup of Corn flour.
7. It's 1 cup of Corn flakes crushed.
8. Prepare 2 teaspoon of Garam masala powder.

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. This Bengali Fish Fry is popular street food from Kolkata, that hardly needs an introduction.

Kolkata fish fries step by step

1. Marinate the fillets with 2 tablespoons of lemon juice and 2 teaspoon salt for 1 hour. For the second marination add 2 tablespoons of ginger garlic paste, 1 onion finely grated and 2 teaspoon of garam masala powder for 4 hours. In a bowl beat 1 egg with 1 tablespoon of corn flour and keep aside. Crush finely 5-6 cups of cornflakes in a blender and spread it on a plate..
2. Dip each fish fillets in the egg batter and coat them well with cornflakes powder, repeat the process again, dip the once corn flour coated fillets in the egg and again coat them well in the cornflakes powder and place them gently on a plate and keep them to set properly for an hour. Repeatvthis process with all the fillets..
3. After an hour heat white oil for deep fry in a wok( around 4 cups and fry the fish fillets in medium flame. As they turn golden brown in colour gently transfer them on kitchen napkins so that they absorb the extra oil. Serve with your choice of dip and salads..

Beautifully carved Bhetki (Barramundi or Seabass) fish fillet, marinated in onion, ginger. My first Kolkata style fish fry was at Chandannagore, where I grew up. Deep fried to a golden brown colour or blackish brown, heavy thick and it seemed a delicacy at that point of time. Other than simple fried fish, fishes are also dipped in batter before frying. The fish fillets will be first marinated in a green paste then they will get a coating of breadcrumbs and before serving will be fried until golden.