Bengali Fish Fry

1. 1
   prep · ~10 min

   Marinate the fish fillets.

   1.Pat 600g bhetki fillet pieces dry with a paper towel.

   2.In a mixing bowl, combine lemon juice, ginger-garlic paste, minced green chili, mustard powder, turmeric, black pepper, and salt.

   3.Coat each fish piece with the marinade, cover, and rest for 10 minutes.
2. 2
   prep · ~2 min

   Set up the breading station.

   1.Beat 2 eggs in a small bowl until smooth.

   2.Spread breadcrumbs on a flat plate.

   3.Shake off excess marinade from each fish piece.

   TIPPat the fish lightly with paper towels before breading to help the egg stick better.
3. 3
   prep · ~7 min

   Bread the fish pieces.

   1.Dip each marinated fish piece into the beaten egg, let excess drip off.

   2.Coat generously with breadcrumbs, pressing gently so crumbs stick.

   3.Place breaded pieces on a tray and let them sit for 5 minutes so the coating sets.

   TIPResting the crumbed fish prevents the coating from falling off during frying.
4. 4
   fry · ~8 min

   Deep fry the fish.

   1.Heat 2 cups oil in a kadai over medium heat until a breadcrumb dropped in sizzles immediately.

   2.Carefully slide 3–4 breaded fish pieces into the hot oil.

   3.Fry for 3–4 minutes until deep golden brown and crisp, turning once halfway.

   4.Remove with tongs and drain on paper towels. Repeat with remaining pieces.

   TIPDon't over crowd the kadai — fry in batches to keep the oil temperature steady and the crust crisp.
5. 5
   serve · ~1 min

   Plate and serve immediately.

   Arrange the crispy fish fry on a serving platter with sliced onion rings and lime halves. Serve hot with kasundi on the side.

   TIPServe within minutes for maximum crunch; the coating softens as it sits.

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