By Moumita Paul
Bengali fish fry is an Indian style fish cutlet recipe prepared with boneless bhetki fish fillets, coated with breadcrumbs & deep fry in vegetable oil until crisp & golden, easy to make at home by simple steps.
Wash the fish fillets(readymade or sliced at home), soak it in 1&1/2 cup lukewarm water with 1 tbsp vinegar for 15-20 mins. It helps to remove fish smells & make the fillets tender.
Blend onion, ginger, cloves, green chillies, to get a smooth paste, put it in a mixing bowl with black pepper, lemon juice & salt. Mix it well. Bengali fish fry aka fish cutlet masala is ready.
Remove the fillets from the water, gently squeeze to make sure water totally removed. Marinade the fillets in masala for 45 mins to 1 hr.
Take eggs & salt in a mixing bowl, mix it well, take breadcrumbs in a plate with 1/4 tsp salt, mix well. Remove the fillets from marination, dip it in egg batter first, then coat in breadcrumbs.
Once all the fish fry aka fish cutlet is ready after coating, shape it perfectly & keep it in the freezer for 15-20 mins. This step will help you to get more crunchy cutlets.
Deep fry the chilled cutlets in hot vegetable oil(white oil/refined oil) until gets crisp & golden from both sides. Remove it in a paper lined plate to remove the excess oil.
Bengali fish fry aka fish cutlet is ready, best to serve this starter with kasundi(bengali mustard sauce)/tomato ketchup & onion-cucumber salad.