Fish Fry | Kolkata Style Fish Fry | Bengali Fish Fry | Kolkata Street Food | Kitchenstagram
Bengali fish fry, affectionately known as Kolkata Fish Fry, stands as an emblem of Kolkata’s rich culinary heritage. This beloved snack, with its perfect blend of crispy outer shell and succulent fish within, has entrenched itself into the hearts and taste buds of every Bengali. Found in every nook and corner of Kolkata, from street vendors to renowned eateries, this dish encapsulates the essence of Kolkata’s vibrant street food culture.
To embark on the journey of crafting the quintessential Bengali Fish Fry, one must first procure the star ingredient: Bhetki fish fillet. This fish, also known as Barramundi or Seabass, serves as the canvas upon which the flavours of Kolkata come to life. The fillets are meticulously marinated in a spicy concoction of onion-coriander paste, infused with the pungency of ginger, garlic and chili. The initial step sets the stage for the explosion of flavours that await within each bite.
The process of preparing Bengali fish fry is as much an art as it is a science. Each step from marinating to frying, demands precision and care to achieve the perfect balance of flavours and textures. After the fillets have soaked in the vibrant marinade, they undergo a double coating ritual. First they are bathed in egg wash, ensuring that every inch is enveloped in a protective layer. Then they are gently coated in breadcrumbs, creating a tantalizing crunch that gives way to the tender fish within.
But achieving the coveted crunch is no simple feat. It requires patience and attention to detail. The coated fillets are refrigerated, allowing the breadcrumb coating to set and ensuring a flawless fry. Only when the oil reaches the perfect temperature are they gently submerged, sizzling as they transform into golden perfection. It’s a dance of flavours and textures, orchestrated with finesse to deliver the ultimate sensory experience.
The allure of Bengali fish fry extends beyond its culinary prowess; it is a symbol Kolkata’s rich history and cultural amalgamation. Rooted in the era of British Colonialism, this dish reflects the fusion of British influence with traditional Bengali ingredients and techniques. As Kolkata emerged as the capital of British India, bawarchis or chefs, adapted their culinary creations to suit the palates of British officers. Thus, the Bengali fish fry was born, a testament to the ingenuity and adaptability of Kolkata’s culinary landscape.
In the post-colonial era, iconic eateries like Mitra Cafe and Dilkusha Cabin played a pivotal role in popularizing Bengali Fish fry among the local populace. These heritage establishments became synonymous with Kolkata’s culinary identity, serving up nostalgia alongside delectable snacks. Today Bengali fish fry is not just a dish; it’s a cultural institution, cherished by generations of Kolkatans and celebrated during festivals like Durga puja and weddings, birthdays etc.
No discussion of Bengali fish fry would be complete without mentioning its perfect accompaniments. Served hot, with a side of onion-cucumber salad and quintessential Bengali dip, Kasundi, a pungent, thick, spicy, savory and yellowish-brown mustard sauce made from fermented mustard seeds and spices. The sharp tang of Kasundi cuts through the richness of the fish, creating a harmony that lingers long after the last bite, each bite is a symphony of flavours.
How to store Bengali Fish Fry?
To store Bengali Fish fry, coat it first and then refrigerate for 2-3 days not more than that or freeze for few weeks in an airtight container. When frying from frozen, avoid thawing to prevent oil splatter due to temperature differences.
Ingredients:
For Fish Marination:
1.3 kg Bhetki fillet
10-12 nos. Garlic clove
10 gm Ginger
1 no. medium size Onion
15-20 nos. Green chili
1 tbsp Black Peppercorn
½ tsp Bengali Garam masala
1 tbsp Lemon juice
1 tbsp Lemon zest
25 gm Cilantro, with roots
1 tbsp Salt
For Egg Wash:
6 nos. Egg
1 tbsp Black pepper powder
1 tbsp Salt
For Breading:
1 cup All purpose flour
2 cups Breadcrumbs
For Frying:
Sunflower oil or Peanut oil, for deep frying
Preparation:
For Fish Marination:
- Step 1: First wash the fish fillets thoroughly and then pat them dry. Arrange them on a tray in single layer and leave them in the fridge for few hours to dry further.
- Step 2: To prepare the marinade, in a blender add chopped onion, ginger, garlic, green chili, coriander with roots, black peppercorn and salt. Blend them to a smooth paste.
- Step 3: Then add the paste, Bengali Garam Masala, lime juice and lemon zest to the fish and coat the fish properly.
- Step 4: Cover the bowl with a cling film and set aside in the fridge for 30-40 minutes.
For Egg Wash:
- Step 5: Crack eggs in a bowl and beat the eggs with salt and pepper. Then Let the beaten egg rest for 15 minutes after adding salt. It will loosen and lighten, requires less egg wash.
For Breading:
- Step 6: First, dredge the fish fillets in flour and sake off excess, then dip the fish fillets in egg wash and drip off any excess and then coat the fish fillets in breadcrumbs. For double layering repeat the steps, again dip the fish fillets in egg wash and drip off any excess and then coat the fish fillets in breadcrumbs.
- Step 7: Place the breaded fish fillet on a flat surface or chopping board. Take a bench scraper or broad cleaver and gently 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. Always handle breadcrumbs with dry hands to prevent them sticking together and forming any lumps; wet hands exacerbate the issue.
- Step 8: Repeat the whole process with the rest of the fillets and keep them aside on a dry tray. Then refrigerate them for 1 hour so that the coating get set. This step is important to avoid any crack during deep frying.
For Frying:
- Step 9: Add oil in a deep frying pan and heat it to 350°F (177°C). test the oil by inserting a wooden chopstick or spoon- if it bubbles vigorously, it’s ready.
- Step 10: Then carefully add the prepared fish fillets to the hot oil, avoiding overcrowding. Fry them on medium high heat until crispy and golden-brown colour. Then drain the fish fry from oil and place them on a tissue lined tray to absorb excess oil.
- Step 11: Serve them hot with french fries, salad tomato ketchup and Kasundi or Bengali mustard. Enjoy!!
Pro tips:
Double coat the fish with breadcrumbs for a crispy outer layer.
Refrigerate the coated fish for an hour to set the coating, preventing any cracks during frying.
Let the beaten egg rest for 15 minutes after adding salt. It will loosen and lighten, requires less egg wash.
Test the oil by inserting a wooden chopstick or spoon- if it bubbles vigorously, it’s ready.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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