Fish Kabiraji

Instructions

1. 1

   Marinate the Fish

   • Pat the fish fillets 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, 1 tsp of salt, and 0.5 tsp of black pepper powder.
   • Gently rub this marinade over each fish fillet, ensuring they are evenly coated.
   • Set aside to marinate for at least 20 minutes at room temperature.
2. 2

   Set Up Breading Station

   • Arrange three shallow dishes or trays.
   • In the first dish, place the all-purpose flour.
   • In the second dish, lightly beat 1 egg with a tablespoon of water.
   • In the third dish, spread out the panko breadcrumbs.
3. 3

   Coat the Fish Fillets

   • Take one marinated fillet and dredge it in the flour, tapping off any excess.
   • Next, dip the floured fillet into the beaten egg, allowing any excess to drip off.
   • Finally, press the fillet firmly into the breadcrumbs, coating it completely on all sides. Set the coated fillet on a plate.
4. 4

   Fry the Fish

   • Heat the vegetable oil in a wide, heavy-bottomed pan or kadai over medium-high heat until it reaches 350°F (175°C).
   • Carefully slide 1 or 2 coated fillets into the hot oil, being careful not to overcrowd the pan.
   • Fry for about 3-4 minutes per side, until the crust is a deep golden brown and the fish is cooked through.
   • Remove the fried fillets with a slotted spoon and place them on a wire rack to drain. This keeps the bottom from getting soggy.
5. 5

   Prepare and Create the Egg Net (Kabiraji)

   • In a separate bowl, whisk the remaining 2 eggs with the cornflour, the remaining 0.25 tsp salt, and 0.25 tsp black pepper until the batter is completely smooth and lump-free.
   • Carefully pour out most of the hot oil from the pan, leaving about 2 tablespoons.
   • Reheat the pan over medium heat. Dip your fingertips into the egg batter (or use a squeeze bottle for more control) and drizzle the batter across the hot oil in a crisscross pattern to form a delicate, lacy net.
   • Let it cook for just 30-45 seconds until the egg is set but still pliable.
6. 6

   Assemble and Serve

   • While the egg net is still in the pan, quickly place a fried fish fillet on one half of the net.
   • Using a spatula, carefully fold the other half of the net over the fillet, enveloping it completely.
   • Immediately slide the finished Fish Kabiraji onto a serving plate.
   • Repeat the process for the remaining fillets.
   • Serve hot with sliced onions, cucumber, and a generous dollop of kasundi (Bengali mustard sauce).