Crispy Fish Fry: Bengali Recipe

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Fish fry is one of those fried snacks that makes you nostalgic about Calcutta. Sold every where from road side stalls to five star hotels, this Bengali recipe is iconic in every way. If you want to have an 'adda' (idle chatter) with friends at home then some fish fries are a must. Inspite of being predominantly perceived as street food, fish fry is a recipe easy to try at home.

This Indian fish recipe has the required dash of spices that makes it colourful. The special feature of this Bengali recipe is its acute crunchiness. This fish fry recipe is basically comprising of batter fried fish fillets. It is deep fried and dripping with oil most of the time; that is a mark of a truly tasty Bengali snack. So this fish fry recipe is not for strict dieters, only for foodies who love to indulge once in a while.

Ingredients For Fish Fry:

1. Fish fillets 4 (you can use any fish but Bhetki is the best)
2. Baby onions 2-3
3. Garlic 5 cloves
4. Ginger 2 inch piece
5. Green chillies 4
6. Vinegar 2 tablespoons
7. Cumin powder 1 teaspoon
8. Garam masala powder (pepper, cloves, star anise, cardamom and cinnamon) 1 teaspoon
9. Eggs 2
10. Bread crumbs 1 cup
11. Pepper 1 teaspoon
12. Salt as per taste
13. Oil (half of a deep pan)

Procedure For Making Fish Fry:

• Make a thick paste out of baby onion, garlic, ginger and green chillies. Cover the fish fillets with a layer of this paste.
• Now add cumin powder, garam masala powder and vinegar to marinate the fish. You must refrigerate it overnight for best result but it actually depends on how much time you have.
• Beat the eggs in a flattish bowl and spice up the bread crumbs with salt and pepper. Spread out the bread crumbs on a piece of kitchen paper.
• Heat oil in a deep pan until it starts steaming. Take each fish fillet and drain off any liquid or extra marinade.
• Dip the fillet in beaten eggs and then roll it in bread crumbs. Fry the fillets on a low flame for 5 to 6 minutes on both sides.

When the fish fry is browned on both sides you can serve it with moori (puffed rice) and onion rings.