All Bengalis have a soft corner in their heart for fish fry, Right?
Fish is an integral part of the Bengali diet but, most of our fish recipes are served with rice and lentil as a main course. This one is not. Fish fry is not prepared on an everyday basis and always stored for special days. It is not only a common street food, but also a famous appetizer in Grand celebrations like weddings, rice ceremonies, etc. They are also served with cocktails and tea as evening snacks to guests. I have tasted fish fry at several weddings, local restaurants, and food stalls at fairs but nothing beat my mother’s fish fry recipe.
There are a couple of different types of fish fry we serve in Kolkata. The first one is dipping the marinated fish in breadcrumbs and frying it until golden brown. This is what I am talking about today. The second one is fish butter or batter fry which we never made at home. The third one is chickpea flour battered fish fry with a special fish called “Topshe”. The fourth one “Fish Kabiraji” which is fried fish in egg net. The last and the most popular one is everyday Bengali fish fry. You can find the recipe of Kabiraji at Rumela’s blog.
Everyday Bengali fish fry is made by marinating the fish filets with turmeric, salt, and chili powder or cayenne pepper and frying the fish until golden brown with hot mustard oil. The fish is served with lentil and a couple of vegetable fries. My mom was an ardent fish lover. When I was growing up, we used to visit my dad’s native home (which we call country home here). We had a few ponds and a plethora of fresh fish there. Whenever we visited there, my uncle contacted some fishermen to catch fresh fish for my fish-loving parents. After they were weighed, some women of our family sat down and cut them with a special tool called “bonti”. After all fish was washed and cut, women of our family marinated it with turmeric, salt and fried them in hot, smoking mustard oil. After that, they took out the first few pieces and offered the best ones to my mom.She always got the first one to taste. I was never a fish lover (except Bhetki), so it was nothing to me. They tried to feed me a bunch of times but I ended up running from there.
She always got the first one to taste. I was never a fish lover (except Bhetki), so it was nothing to me. They tried to feed me a bunch of times but I ended up running from there.
But I am not talking about that kind of fish fry here.
When the British came to rule our country, they brought this Anglo-Indian fish fry with them. It is the Indian version of their fish and chips. First fish pieces are marinated and seasoned with onion, ginger, garlic and mint. Then they are dipped in egg and battered with breadcrumbs. Finally, they are deep fried until golden brown. They are crispy and hard from outside and soft, spicy and juicy from the inside.
In Kolkata, my mom and all Bengalis make fish fry with their special fish ‘bhetki’. Here, we do not get ‘bhetki’, so I make my fish fry with Tilapia, Swai, and Catfish. They do not taste as great as ‘bhetki’, but they are not bad either.
I was dieting for two weeks at a time (read “eat in moderation”). Now, it was time for me to make some fish fries for two of us over the weekend. Each bites of hot fresh fry was so divine. It is always served with a Bengali mustard sauce ‘Kasundi’ and cucumber onion salad.
It is always served with a Bengali mustard sauce ‘Kasundi’ and cucumber onion salad. You can find Kasundi in a Indian Grocery Store. Chop 1 persian cucumber and 1/4 red onion finely. Mix them together. Serve it with Bengali fish fry.
Ingredients
- Marination
- 1/4 red onion, cubed
- 1 piece (1 inches) fresh ginger
- 3 cloves of garlic
- 7-8 mint leaves
- 1/4 cup cilantro, chopped
- 1 green chile
- 1 teaspoon chile powder
- Salt to taste
- 1 teaspoon distilled white vinegar
- 1 pound firm-fleshed skinless, boneless white fish (flounder, haddock, swai, tilapia, catfish), cut into 6-inches size pieces
- Fry
- 3 eggs
- 1 tablespoon all purpose flour
- 1 teaspoon salt
- 1 teaspoon crushed black pepper
- 1 cup breadcrumb
- 2 cups vegetable oil
Instructions
1. In a food processor, combine onion, ginger and garlic. Work the mixture until it is a paste. Transfer it to a bowl. In the same food processor, without washing add mint leaves, cilantro and green chili. Work the mixture until it is smooth. With a rubber spatula, transfer to the same bowl. Add chili powder, salt and vinegar. Stir to mix well.
2. In a big mixing bowl, add the fish pieces. Add the marinade mixture and coat the fish well. Cover with cling wrap and set it aside for 15 minutes to 1 hour at room temperature. If you are making them ahead of time, you can store them in the refrigerator overnight.
3. In a bowl, crack eggs. Add flour, salt and black pepper. Stir to mix it well. In a shallow plate, spread the breadcrumbs. Dip the fish pieces in breadcrumb first. Then dip them in egg mixture. After that, coat them again with breadcrumbs. Double dipping makes them really crunchy. Set it aside on a plate.
4. In a non-stick pan, over medium-high heat, heat 1/2 cup oil. Working in batches, put the breadcrumb coated fish pieces and deep fry them for 3 to 4 minutes, or until they are golden brown. Turn it over and fry the other side for 3 to 4 minutes more, or until golden brown. Put it aside on a plate lined with paper towel with a slotted spoon. Add more oil, and continue to do so until you’re done with all of the fish pieces. Serve hot with kasundi and cucumber-onion salad.
Love fish fry.. and the Indian version is the best! Yet to try Bengali fish fry .. thank you for sharing the recipe Dolphia!
Thank you Jyothi! Let me know if you try 🙂
I have always been an avid fish lover and this particular fish fry is one of my all time favorites. Tried this for dinner last night and it came out really well. It’s hard to believe that such a tasty dish is so easy to prepare! Gave me glimpses of weddings and my school canteen while I ate it 🙂
Thank you so so much!! When someone prepares and likes my recipe, it gives me so much pleasure! 🙂
Great post! love the fish fries and lovely photos ! Thanks for my Kabiraji’s link. ~ Rumela.
Thank you for your kind words, Rumela 🙂
You have shot the images so well. Gorgeous ! Awesome light love it
Thank you Simi