Bengali fish fry recipe | Kolkata fish fry | How to make bengali fish fry

Bengali fish fry recipe aka kolkata fish fry is one of the most beloved and famous Bengali snacks recipes. The perfect outer crisp of the fish fry and flavoured juicy fish at the centre is enough to tickle any Bongs taste buds. Now a days the popular Bengali fish fry is sold in almost every corner of Kolkata, starting from street food vendors, canteens, cabin type restaurants to reputed authentic Bengali restaurants. In this preparation, bhetki fish fillet is first marinated in spicy onion-coriander leaves paste and then double coated with egg mixture and breadcrumbs and then deep fried till crispy. It is always served hot as a snack or appetizer with onion-cucumber salad and the Bengali dip kasundi or tomato ketchup.

Bengal is the heaven of street food and myriad chop recipes, rolls, cutlets, fries, pakodas are prepared in every nook and corner of it. Tele bhaja, I mean deep fried stuffs are always a big forte of kolkata street food and Bengali fish fry is one of the jewel recipes of them. In fact, a large piece of kolkata fish fry with some onion salad and dip is one of the favourite foods during durga puja from kids, youngsters to grownups.

About the recipe
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How to make Bengali fish fry (step wise photos)
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Bengali fish fry is a Bengali street food which is quite like cutlet or croquettes recipe. It is also popular as fish cutlet and diamond fish fry. In this preparation, fish fillet is marinated in a flavoured onion-coriander paste and then double coated with egg wash and breadcrumbs. Then the breaded fish pieces are deep fried till crispy.

This recipe reflects the era of British empire when they had come to India and made Kolkata as their capital. At that period, a huge influence occurred in Kolkata cuisine. During those days, bawarchi or chefs were instructed to prepare food according to the taste buds of the British officers. According to the availability of ingredients in Bengali kitchen, they used to prepare different types of dishes and Kolkata fish fry is one of them. So, many people consider it as an Anglo-Indian recipe.

After the end of British empire, few heritage cabin restaurants and cafes played a vital role to make Bengali fish fry popular among local people. Old and popular cafes and restaurants like Mitra café, Dilkusha Cabin, Indian coffee house started serving Bengali fish fry as snack with salad and dip. In this way, the Kolkata crowd got crazy for the delight and now a days it is easily available in every nook and corner of Kolkata.

In every recipe, the name of the recipe describes the dish but here the bengali fish fry is an exception. In Bengali language, fish means maach and fry means bhaja. In short, the bengali translation of the name is maach bhaja. But maach bhaja is an authentic and of course a signature dish of Bengal which is way different from kolkata fish fry aka bengali fish fry.

In normal maach bhaja recipe, fishes are just marinated with salt and turmeric powder and deep fried in mustard oil. It is a comfort dish which is prepared on regular basis in every bengali house. Maach bhaja can be prepared with different ranges of fishes, starting from small fishes to large fish pieces.

On the other hand, bengali fish fry or kolkata fish fry is prepared by marinating fish fillet and then coated it with breadcrumbs and fried till crispy golden brown. It can be only prepared with fish fillet and most of the people prefer bhetki fillet for the recipe.

Whenever I talk about Bengali fish fry aka Kolkata fish fry, it always makes me feel nostalgic. It always reminds me about my college days. During those days, it was almost compulsory to have fish fry with my friends on small treats and success parties. We used to buy hot freshly fried Bengali fish fry and devour it with immense pleasure and lot of chit-chat. Those were so fantastic days!!!

In fact, Kolkata fish fry was one of the most popular snack recipes in our student life too, especially during Durga puja. There are three reasons behind it.

• It tastes amazing and you can have it without spoiling your make up during puja.
• The portion of the fish fry is enough to kill your hunger for couple of hours.
• The price of the Bengali fish fry is quite reasonable for students.

But after leaving Bengal for job, I used to crave for kolkata street food, especially the fried stuffs. Though there are very few Bengali food stalls in Pune and Bengaluru, but it is not always possible to go so far for the snack. Even now, whenever I go the city, I always visit street food stalls and have those street foods of Kolkata to satisfy my crave and to give a throwback to the memories of school & college days.

According to me, Bengali fish fry is not a simple recipe but is easy to prepare because you don’t need to shape it like a samosa or chop recipe. You just need to double coat the marinated fish fillet twice which is a bit messy job. Otherwise, the other parts of the recipe are super simple. Each ingredient used to prepare the dish is easily available in any Bengali kitchen pantry. It could be a perfect snack recipe for small family get togethers.

Bengali fish fry step by step photos and instructions have been provided in the ‘Instruction’ section of the recipe. If you follow each step of my recipe precisely then I hope that it can remind you of the taste of street food of Kolkata.

• It is very important to double marinate the fish fillet for perfect flavour. First marinate the fillet with salt and lemon juice for half an hour. In second marination, prepare the masala paste and marinate for at least 2 hours.
• Always double coat the Bengali fish fry with breadcrumbs to get perfect crispy outer layer.
• After double coating the Bengali fish fry with breadcrumbs, refrigerate it for an hour for the coating to get set. This step helps to give crack free fish fries during the time of deep frying them.
• Always check the temperature of the oil before adding the coated pieces to deep fry by adding little bit of batter into the oil. The oil should be hot enough or else the fish fries may break.

To prepare the Bengali fish fry, I have used Basa fish fillet for the recipe because in London fresh bhetki fillet is not regularly available. You can even use fillet of tilapia, cod, swai and white fish for the recipe other than bhetki or vetki fish fillet.

First cut the fish fillet in rectangular shape and wash it thoroughly. Then pat dry them with kitchen tissue or towel. For the first marination, add salt, lemon juice and rub each piece for even spread. Then cover the fish pieces and keep it aside for 30 minutes.

Now for the second marination, take a jar of a grinder and add onion, garlic cloves, ginger cubes, green chillies, coriander leaves and close the lid. Pulse the whole content to a smooth paste.

Then pour the mixture into the fish fillet and rub them evenly for the second marination. Cover the fish pieces and refrigerate for 2 hours.

Now crack an egg into a bowl and mix salt and black pepper into it. Pour the egg mixture and all-purpose flour into the marinated fish fillet for a thick coating and the masala can stick to the body of the fish fillets.

For the coating of the Bengali fish fry, take breadcrumbs on a plate and add salt, black pepper powder into it and mix it well. Crack two eggs in a shallow plate and mix some salt in it.

Then for the coating, put the fish fillet into the egg mixture and then place it on the breadcrumbs and coat it evenly either with a spoon or using dry hand. Then again put the coated fish fillet into the egg mixture and coat it once more with breadcrumbs. Always handle breadcrumbs with dry hands or else they will stick to each other and make lumps.

Place the double coated fish fillet on a flat surface. Take a knife or scraper and push against each side of the coated fillet for straight edges and perfect corners. Then press it from the top gently for the flat top and bottom.

Repeat the whole process with rest of the fillets and keep them aside on a clean dry plate or tray. Now refrigerate the shaped Kolkata fish fry for at least 1 hour in refrigerator so that the coating gets set. This step is important to avoid any crack during the time of deep frying the fish fry.

Then take a deep pan and add enough oil to deep fry the Bengali fish fry. 175°C-190°C is the perfect temperature of the oil to fry the Kolkata fish fry. Once the oil is hot enough, add the coated fish fillet into the hot oil and fry them over medium flame for 2-3 minutes evenly till crispy and golden brown in colour. Don’t overcrowd the pan and turn the fish fry carefully. Drain the Bengali fish fry from oil and keep them on a tissue lined plate to absorb excess oil.

Many Kolkata street food have already been shared in my previous post. You can check few of them like

Bengali veg chop
Bengali singara
Kolkata egg roll
Ghugni

..And Many more…

• 3 Fish fillets cut into 2 pieces (Bhetki / Basa / Tilapia / Cod / Swai)

• 1 Lemon, freshly squeezed juice
• 1 teaspoon Salt

• ½ medium Onion
• 2 large cloves of Garlic
• 1-inch Ginger, medium cubes
• 2 green Chillies
• 40 grams Coriander leaves

• 1 Egg + ½ teaspoon Black pepper powder + ¼ teaspoon Salt
• ¼ cup all-purpose Flour
• 2 cups Breadcrumbs + ½ teaspoon Black pepper powder + ¼ teaspoon Salt
• 2 Eggs + ¼ teaspoon Salt
• 400-500ml Oil to deep fry the fish fry

1. First cut each of the fish fillets in two rectangular pieces and wash it thoroughly. Then pat dry them with kitchen tissue or towel.
2. For the first marination, add 1 teaspoon salt, lemon juice and rub on each piece evenly. Then cover the fish pieces and keep it aside for 30 minutes.
3. Now take a jar of a grinder and add 1/4th of a medium sized onion, 2 garlic cloves, 1-inch ginger, 2 green chillies, 40 grams washed coriander leaves and close the lid. Pulse the whole content to a smooth paste.
4. Pour the paste on the fish fillets and mix them evenly for the second marination. Cover the fish pieces and refrigerate for 2 hours.
5. Now crack an egg into a bowl and mix ¼ teaspoon salt and ½ teaspoon black pepper into it. Mix it thoroughly.
6. Pour the egg mixture and ¼ cup all-purpose flour into the marinated fish fillet and mix it for a thick coating and the masala can stick to the body of the fish fillets.
7. Take 2 cups breadcrumbs on a plate and add ¼ teaspoon salt, ½ teaspoon black pepper powder into it and mix it well. Keep it aside.
8. Crack two eggs in a shallow plate and mix ¼ teaspoon salt in it and keep it aside.
9. For the coating, put the fish fillet (Step 6) into the egg mixture and then place it on the breadcrumbs and coat it evenly either with a spoon or using dry hand. Then again put the coated fish fillet into the egg mixture and coat it once more with breadcrumbs.
   Note: Always handle breadcrumbs with dry hands or else with wet hand they will stick to each other and make lumps.
10. Place the double coated fish fillet on a flat surface. Take a knife or scraper and push against each side of the coated fillet for straight edges and perfect corners. Then press it on the top gently for the flat top and bottom.
11. Repeat the whole process with rest of the fillets and keep them aside on a clean dry plate or tray. Now refrigerate the shaped Kolkata fish fry for at least 1 hour in refrigerator so that the coating get set. This step is important to avoid any crack during the time of deep frying the fish fry.
12. Take a deep pan and add enough oil to deep fry the Bengali fish fry. 175°C-190°C is the perfect temperature of the oil to fry the Kolkata fish fry.
13. Once the oil is hot enough, add the coated fish fillet into the hot oil and fry them over medium flame for 2-3 minutes evenly till crispy and golden brown in colour. Don’t overcrowd the pan and turn the fish fry carefully. Drain the Bengali fish fry from oil and keep them on a tissue lined plate to absorb excess oil.
14. Repeat the process with rest of the coated fish fillet and fry them.

Transfer the Bengali fish fry on serving plate. Serve immediately after frying to enjoy its best taste. Always serve hot or warm. Pair up the scrumptious snack with kasundi dip or tomato ketchup with some cucumber-onion salad.

After coating the Bengali fish fry, you can refrigerate it for 2-3 days but not more than that. You can place the coated Kolkata fish fry in an airtight container and store it in freezer for few weeks. After taking them out of the freezer, don’t thaw them. Directly deep fry them but be careful during frying as the oil would splatter because of the difference in temperature.

Bengali fish fry recipe | Kolkata fish fry | How to make bengali fish fry

Serves: 6 pieces Prep Time: 30 Minutes (Excluding marination time) Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 2 voted )

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Ingredients

• 3 Fish fillets cut into 2 pieces (Bhetki / Basa / Tilapia / Cod / Swai)

For 1^st marination

• 1 Lemon, freshly squeezed juice
• 1 teaspoon Salt

For 2^nd marination

• ½ medium Onion
• 2 large cloves of Garlic
• inch Ginger, medium cubes
• 2 green Chillies
• 40 grams Coriander leaves

For the coating of the Bengali fish fry

• 1 Egg + ½ teaspoon Black pepper powder + ¼ teaspoon Salt
• ¼ cup all-purpose Flour
• 2 cups Breadcrumbs + ½ teaspoon Black pepper powder + ¼ teaspoon Salt
• 2 Eggs + ¼ teaspoon Salt
• 400-500ml Oil to deep fry the fish fry

Instructions

1. First cut each of the fish fillets in two rectangular pieces and wash it thoroughly. Then pat dry them with kitchen tissue or towel.
2. For the first marination, add 1 teaspoon salt, lemon juice and rub on each piece evenly. Then cover the fish pieces and keep it aside for 30 minutes.
3. Now take a jar of a grinder and add 1/4^th of a medium sized onion, 2 garlic cloves, 1-inch ginger, 2 green chillies, 40 grams washed coriander leaves and close the lid. Pulse the whole content to a smooth paste.
4. Pour the paste on the fish fillets and mix them evenly for the second marination. Cover the fish pieces and refrigerate for 2 hours.
5. Now crack an egg into a bowl and mix ¼ teaspoon salt and ½ teaspoon black pepper into it. Mix it thoroughly.
6. Pour the egg mixture and ¼ cup all-purpose flour into the marinated fish fillet and mix it for a thick coating and the masala can stick to the body of the fish fillets.
7. Take 2 cups breadcrumbs on a plate and add ¼ teaspoon salt, ½ teaspoon black pepper powder into it and mix it well. Keep it aside.
8. Crack two eggs in a shallow plate and mix ¼ teaspoon salt in it and keep it aside.
9. For the coating, put the fish fillet (Step 6) into the egg mixture and then place it on the breadcrumbs and coat it evenly either with a spoon or using dry hand. Then again put the coated fish fillet into the egg mixture and coat it once more with breadcrumbs.

Note: Always handle breadcrumbs with dry hands or else with wet hand they will stick to each other and make lumps.

10. Place the double coated fish fillet on a flat surface. Take a knife or scraper and push against each side of the coated fillet for straight edges and perfect corners. Then press it on the top gently for the flat top and bottom.
11. Repeat the whole process with rest of the fillets and keep them aside on a clean dry plate or tray. Now refrigerate the shaped Kolkata fish fry for at least 1 hour in refrigerator so that the coating get set. This step is important to avoid any crack during the time of deep frying the fish fry.
12. Take a deep pan and add enough oil to deep fry the Bengali fish fry. 175°C-190°C is the perfect temperature of the oil to fry the Kolkata fish fry.
13. Once the oil is hot enough, add the coated fish fillet into the hot oil and fry them over medium flame for 2-3 minutes evenly till crispy and golden brown in colour. Don’t overcrowd the pan and turn the fish fry carefully. Drain the Bengali fish fry from oil and keep them on a tissue lined plate to absorb excess oil.
14. Repeat the process with rest of the coated fish fillet and fry them.