Bengalis love their fish in every form, shape and sizes. Fish fry is a meal in itself and is often served with French fries and variety dipping’s (kashundi/mustard sauce or tomato ketchup). For Bengalis fish fry is a must have at every occasion, when they have guests coming over, wedding parties, house warming, gathering with friends and sometimes even over a cup of tea. In Kolkata the best fish fry is available at Bijoli Grill, Mitra Cafe and in my kitchen. So today I am about to share with you, one of my favourite comfort food, or snack you may call it, Fish Fry, ready to be served hot and crispy from my kitchen to yours.
Take a mixer bowl and add one large ginger cube, 6 garlic cloves (enough to get 4tbsps of ginger and garlic paste), 4 green chilies, a pinch of salt and 1 cup of grated coriander, now blend all the ingredients together to form a fine paste.
Next take the 6 Basha/Bhetki fillets in a bowl, pat it dry, take a fork and carefully pierce the fish fillet, so that all ingredients can penetrate through. Now sprinkle a little salt, black pepper, lemon water, ginger, garlic and coriander paste and mix it well, so that the fish fillets are evenly coated with all the ingredients. Cover the bowl with a lid and leave it to marinate for 30minutes.
Take out the marinated fish from the refrigerator, at least 10 minutes before you start preparing the batter, this will normalise the temperature of the fish and enhance the taste.
To prepare the batter, take a bowl, add three eggs and beat it well with a fork so that it does not absorb any air and form lumps. Next add a pinch of salt a black pepper to the eggs and beat it further. Then take a plate and spread the finely grounded bread crumbs across the plate. Now take each fish fillets, with the marinated ingredients still coated over it. Dip the fish fillets in the beaten egg, and then roll it over the bread crumbs. Make sure the fish fillets are properly coated with the bread crumb. You can use a knife or a scale to press along the sides to give it a perfect rectangular shape. Follow the same drill to prepare all the fish fillets. Now refrigerate the fish fillets for about 15 minutes before you start cooking, this will firm the bonding of the fish fillets and void breaking while you start frying.
Next take a pan, put it on medium flame, add the oil and let it heat, now add the fish fillets, taken out of the refrigerator at least 10 minutes before frying, to let it settle to the room temperature. No need to stir. Turn the fillets after 4 minutes or once the base has turned light brown, to fry the other side. Once both sides turn light brown, your fish fry is ready to be served with salad and kashundi or mustard sauce. Enjoy!
P.S – Always use a fork to pierce the fish before marination, so that the marinated ingredients properly seep inside the fish, for better taste and aroma.
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