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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.
For 4 servings
Prepare and Marinate the Fish (35 minutes)
Set Up the Breading Station (5 minutes)
Coat the Fish Fillets (10 minutes)
A classic Bengali comfort food! Tender fish fillets are marinated in simple spices, dipped in a savory egg batter with onions and chilies, then shallow-fried to a perfect golden crisp. A quick and delicious side for any meal.
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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.
This bengali recipe takes 65 minutes to prepare and yields 4 servings. At 678.86 calories per serving with 54.58g of protein, it's a moderately challenging recipe perfect for appetizer or snack or lunch or dinner.
Deep Fry the Fish (15 minutes)
Drain and Serve (2 minutes)
For a lower-fat alternative, spray the coated fillets with oil and air fry at 200°C (400°F) for 12-15 minutes, flipping halfway, until golden and cooked through.
Add 1/2 teaspoon of red chili powder to the marinade for an extra kick of heat.
Mix 2 tablespoons of finely chopped fresh coriander or mint leaves into the breadcrumbs for a fresh, aromatic flavor.
Fish is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, muscle development, and overall body function.
White fish like Bhetki or Cod contain Omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
The nutrients in fish, particularly Omega-3s, play a vital role in brain function and development. Regular consumption can help improve memory and reduce the risk of cognitive decline.
Traditionally, Bhetki (Barramundi) is used for its firm, flaky texture and mild flavor. However, if Bhetki is unavailable, other firm white fish like Cod, Tilapia, or Haddock are excellent substitutes.
The key is a three-step process: pat the fish completely dry, use Panko breadcrumbs, and ensure your oil is at the correct temperature (around 175°C/350°F). A double coating (dipping in egg and breadcrumbs twice) also creates an extra-thick, crispy crust.
While fish is a great source of protein and omega-3 fatty acids, this dish is deep-fried, which adds a significant amount of fat and calories. It's best enjoyed in moderation as a treat. For a healthier version, you can try baking or air-frying the fillets.
One serving (approximately 2 pieces or 345g) contains around 650-750 calories. The exact number can vary based on the type of fish, the amount of oil absorbed during frying, and the thickness of the coating.
You can marinate the fish and even coat it with breadcrumbs a few hours in advance. Store the coated fillets on a tray in the refrigerator, separated by parchment paper. Fry them just before serving for the best crispy texture, as reheated fish fry tends to lose its crispiness.
This usually happens if the fish is not dry enough before marinating, or if the oil is not hot enough. Patting the fish dry helps the coating stick. Also, letting the coated fillets rest in the fridge for 15-20 minutes can help the breading set and adhere better during frying.