Crispy, golden fish fillets marinated in a zesty blend of ginger, garlic, and green chilies. This iconic Kolkata street food snack is perfect as an appetizer, served with tangy kasundi and onion rings.
Prep50 min
Cook15 min
Soak30 min
Servings4
Serving size: 1 serving
762cal
57gprotein
68gcarbs
Ingredients
800 g Bhetki Fish Fillets (Or use cod, tilapia, or any firm white fish, cut into 8 equal pieces)
A fiery and pungent mustard sauce from Bengal, made by grinding mustard seeds with green chilies and spices. This iconic condiment adds a sharp, tangy kick to snacks, sandwiches, and fish preparations.
Prep20 min
Cook0 min
Soak120 min
Servings
About Bengali Fish Fry, Bengali Kasundi and Kachumber Salad
Crispy, protein-packed Bengali Fish Fry with tangy Kasundi – a soul-satisfying taste of the coast!
This indian dish is perfect for dinner. With 986.8 calories and 61.94g of protein per serving, it's a nutritious choice for your meal plan.
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2 cup Breadcrumbs (Panko breadcrumbs are recommended for extra crispiness)
2 cup Vegetable Oil (For deep frying)
0.5 cup Kasundi (For serving)
1 pcs Onion (Large, sliced into rings for serving)
1 pcs Lemon (Cut into wedges for serving)
Instructions
1
Prepare and Marinate the Fish (35 minutes)
Rinse the fish fillets and pat them completely dry with paper towels. This is crucial for a crispy coating.
In a mixing bowl, combine the ginger paste, garlic paste, green chili paste, lemon juice, salt, black pepper powder, and garam masala to create the marinade.
Gently rub the marinade onto each fish fillet, ensuring they are evenly coated.
Cover the bowl and let the fish marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
2
Set Up the Breading Station (5 minutes)
Arrange three separate wide, shallow dishes or plates.
In the first dish, place the all-purpose flour. You can season it with a pinch of salt and pepper.
In the second dish, lightly beat the two large eggs.
In the third dish, spread out the breadcrumbs evenly.
3
Coat the Fish Fillets (10 minutes)
Take one marinated fillet at a time and first dredge it in the flour, shaking off any excess.
Next, dip the flour-coated fillet into the beaten egg, allowing any excess to drip off.
Finally, press the fillet firmly into the breadcrumbs, ensuring a thick, even coating on all sides.
Place the coated fillet on a clean plate or tray. Repeat for all fillets. For best results, let the coated fillets rest in the fridge for 10-15 minutes to help the breading set.
4
Deep Fry the Fish (15 minutes)
Heat the vegetable oil in a deep pan or kadai over medium-high heat. The oil is ready when it reaches about 175°C (350°F), or when a small piece of breadcrumb sizzles and turns golden in 30 seconds.
Carefully slide 2-3 coated fillets into the hot oil, being careful not to overcrowd the pan.
Fry for about 3-4 minutes on each side, until the crust is a deep golden brown and the fish is cooked through and flaky.
Use a slotted spoon to remove the fried fish from the oil.
5
Drain and Serve (2 minutes)
Place the fried fillets on a wire rack to drain any excess oil. This keeps them crispy.
Serve immediately while hot and crispy.
Garnish with sliced onion rings and lemon wedges, with a side of tangy kasundi for dipping.
8
Serving size: 1 serving
225cal
5gprotein
8gcarbs
20gfat
Ingredients
0.5 cup Black Mustard Seeds (Also known as Rai)
0.25 cup Yellow Mustard Seeds (Also known as Sarson)
6 pcs Green Chilies (Adjust quantity based on spice preference)
0.5 cup Mustard Oil (Use cold-pressed for authentic pungency)
3 tbsp White Vinegar (Acts as a preservative and adds tang)
1 tsp Turmeric Powder (Adds color and earthy flavor)
1.5 tsp Salt (Adjust to taste)
0.25 cup Water (Use cold water for grinding, add as needed)
Instructions
1
Soak the Mustard Seeds
Combine the black and yellow mustard seeds in a bowl. Rinse them under cold running water 2-3 times.
Cover the seeds with 2 cups of water and let them soak for at least 4-6 hours, or overnight. This step is crucial for a smooth paste and reduces bitterness.
Once soaked, drain the water completely using a fine-mesh sieve. Do not use the soaking water for grinding.
2
Grind the Kasundi Paste
Transfer the drained mustard seeds to a high-powered blender or wet grinder.
Add the green chilies (stems removed), turmeric powder, and salt.
Add a few tablespoons of cold water to begin grinding. Grind in short pulses of 15-20 seconds each to prevent the mixture from heating up, which can cause bitterness.
Scrape down the sides of the jar periodically. Add more cold water, a little at a time, until you achieve a very smooth, thick, and creamy paste. The entire grinding process should take about 5-7 minutes.
3
Mature the Kasundi
Transfer the ground paste into a clean, dry, and sterilized glass jar.
Pour the mustard oil and white vinegar over the paste.
Using a clean, dry spoon, mix vigorously until the oil and vinegar are fully incorporated and the kasundi has a uniform consistency.
Seal the jar tightly and let it sit in a cool, dark place at room temperature for 24-48 hours. This allows the flavors to meld and the characteristic pungency to develop.
4
Store and Serve
After the maturation period, the kasundi is ready to be enjoyed.
Store the jar in the refrigerator to maintain its freshness and pungency. It will keep well for up to 2-3 months.
Always use a clean, dry spoon to scoop out the kasundi to prevent contamination.
Serve as a dipping sauce for fried snacks like fish fry, telebhaja, or pakoras, or use it as a spread in sandwiches.
