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Kolkata fish fry
Crumbed fish fillets
কলকাতা ফিশ ফ্রাই: crumbed bhetki fillets with green chilli, ginger and lime, eaten with kasundi
The Kolkata fish fry was born in the city's old cabins and became the essential snack of Durga Puja nights, when families finish pandal-hopping at a restaurant table with fish fry, kasundi and a heap of raw onion salad. Fillets of bhetki (barramundi) are marinated in a paste of green chilli, ginger, garlic, coriander and lime, dipped in egg and pressed into breadcrumbs, then deep-fried until golden. The inside should be juicy and green-flecked. Common mistake: cutting the fillets too thick, so the crumb burns before the middle cooks; aim for about 1.5 cm and fry at a steady 170 °C until the fish is opaque all the way through and flakes when pressed. Chef's tip: chill the crumbed fillets for 30 minutes before frying so the coating sets and does not fall away in the oil.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the marinade
- 1 ⅓ lb bhetki (barramundi) fillets, or another firm white fishskinless, cut into 8 pieces about 1.5 cm thick
- 1 tbsp fresh gingerchopped
- 4 cloves garlic
- 1 oz fresh coriander
- 2 tbsp lime juice
- 1 tsp salt
- ½ tsp ground black pepper
For the coating
- 2 eggsbeaten
- 3 tbsp plain flour
- 5 ½ oz dry breadcrumbs
- 3 cups vegetable oilfor deep-frying
To serve
- 1 red onion (optional)sliced into rings
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Method
0/5 doneStep 1: Blend 3 green chillies, 1 tbsp fresh ginger, 4 cloves garlic, 1 oz fresh coriander, 2 tbsp lime juice, 1 tsp salt and ½ tsp ground black pepper to a thick paste.
3 minStep 2: Pat 1 ⅓ lb bhetki (barramundi) fillets, or another firm white fish dry, coat with the paste, cover and marinate in the fridge for 30 minutes to 1 hour.
30 minStep 3: Whisk 2 eggs with 3 tbsp plain flour into a smooth batter. Dip each fillet in it and press firmly into 5 ½ oz dry breadcrumbs on both sides. Chill for 30 minutes.
35 minStep 4: Heat 3 cups vegetable oil in a deep pan to 350°F (a crumb sizzles steadily). Fry 2–3 pieces at a time for 4–5 minutes, turning once, until deep golden and the fish inside is opaque and flakes when pressed.
15 minStep 5: Drain on paper and serve at once with 4 tbsp kasundi (Bengali mustard sauce) and 1 red onion.
Nutrition per serving
- Calories
- 440 kcal
- Protein
- 36 g
- Carbs
- 34 g
- Fat
- 18 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kolkata fish fry take?
- About 40 minutes in total: 25 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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