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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.
Marinate the Fish
Prepare the Egg Batter
Shallow Fry the Fish
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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.
This bengali recipe takes 25 minutes to prepare and yields 4 servings. At 229.92 calories per serving with 27.31g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or appetizer or side.
Serve Immediately
While Rohu or Katla are traditional, you can also use Bhetki (Barramundi) fillets or any other firm white fish.
Add 1/4 teaspoon of freshly ground black pepper or a pinch of garam masala to the egg batter for an extra layer of flavor.
For a different flavor profile, you can add finely chopped mint leaves along with the coriander to the batter.
Mix 1/2 teaspoon of ginger-garlic paste into the fish marinade for a more pungent and aromatic taste.
Both fish and eggs are packed with high-quality protein, which is essential for muscle repair, growth, and overall body function.
The fish provides a good dose of Omega-3 fatty acids, which are known to support heart health, reduce inflammation, and improve brain function.
This dish is a good source of various vitamins and minerals, including Vitamin D and B12 from the fish and eggs, and iron.
One piece of Macha Anda Bhaja contains approximately 280-320 calories, depending on the size of the fish piece and the amount of oil absorbed during frying.
Macha Anda Bhaja can be part of a balanced diet. It is an excellent source of protein and omega-3 fatty acids from the fish and eggs. However, since it is shallow-fried, it is higher in fat and calories. Enjoy it in moderation.
Traditionally, Bengali freshwater fish like Rohu or Katla are used. However, any firm, white-fleshed fish like Bhetki (Barramundi), Tilapia, or Cod will work well.
While you can try, the result will be different. The wet egg batter is not ideal for air frying and may drip. For a better air fryer version, you might need to coat the egg-dipped fish in breadcrumbs before air frying at 200°C (400°F) for 12-15 minutes, flipping halfway.
This usually happens if the fish is not patted completely dry before marinating. Any moisture on the surface of the fish will prevent the marinade and the subsequent egg batter from adhering properly.