Fish Fry | Kolkata's Signature Street Food| All Time Special

Name: How to cook Fish Fry | Kolkata's Signature Street Food| All Time Special - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people
Cuisine: Us

Introduce

Chef :

TheStrollingFoodie

Fish Fry | Kolkata's Signature Street Food| All Time Special

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.

Ingredient

Food ration :

2 people

Cooking time :

15 minutes

2 pieces

Ruhu stomach area (peti)

2 tsp

Lucious Chatpata Fish Fry Masala

2 tsp

Turmeric Powder

poultry egg

300-350 ml

cooking oil of your choice for deep-frying

Cooking instructions

* Step 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.

* Step 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.

* Step 3

Add Ginger-garlic paste to the fish for the second marination.

* Step 4

Now crack an egg into a bowl and mix ¼ teaspoon salt and ½ teaspoon black pepper into it. Mix it thoroughly.

* Step 5

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.

* Step 6

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.

* Step 7

Crack two eggs in a shallow plate and mix ¼ teaspoon salt in it and keep it aside.

* Step 8

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.

* Step 9

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.

* Step 10

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.

* Step 11

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.

* Step 12

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.