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

Name: Fish Fry | Kolkata's Signature Street Food| All Time Special
Total time: 900 s
Yield: 2 people
Cuisine: Indian
Ingredients: 2 pieces Ruhu stomach area (peti); 2 tsp Lucious Chatpata Fish Fry Masala; Table Salt; 2 tsp Turmeric Powder; 1 poultry egg; Breadcrumbs; Ginger-garlic paste; Lemon juice or vinegar; Black pepper powder; 300-350 ml cooking oil of your choice for deep-frying

TheStrollingFoodie @TheStrollingFoodie

Kolkata

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.

TheStrollingFoodie @TheStrollingFoodie

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Ingredients

15 minutes

2 people

For the marination:
2 piecesRuhu stomach area (peti)
2 tspLucious Chatpata Fish Fry Masala
Table Salt
2 tspTurmeric Powder
For coating the fry
1poultry egg
Breadcrumbs
Ginger-garlic paste
Lemon juice or vinegar
Black pepper powder
300-350 mlcooking oil of your choice for deep-frying

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Steps

15 minutes

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

Add Ginger-garlic paste to the fish for the second marination.
4

Now crack an egg into a bowl and mix ¼ teaspoon salt and ½ teaspoon black pepper into it. Mix it thoroughly.
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.
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.
7

Crack two eggs in a shallow plate and mix ¼ teaspoon salt in it and keep it aside.
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.
Note: Always handle breadcrumbs with dry hands or else with wet hand they will stick to each other and make lumps.
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.
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.
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.
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.
13

Repeat the process with rest of the coated fish fillet and fry them.