The Kolkata (then Calcutta) Fish Fry was developed during the British rule in India when Kolkata was the capital of the country. While working with local, fresh produce to prepare delicacies for the British officers, the Indian cooks often instructed to replicate European food (or British country food) which were favourites among the British. Indian produce and the available ingredients were not enough to bring out the same western taste, so, the Bawarchees (cooks) started to mixing, twisting and seasoning the western recipes according to their understanding and experience with cooking. Some popular and legendary food like Chop, Kobiraji and Fish Fry born in this way. Lately, cafes played a significant role to make such delicacies popular among the mass. Old, heritage cafes/restaurants like Dilkusha Cabin, Mitra Café, Indian Coffee House, Nizam’s to name a few in Kolkata still serve these snacks on their menu.
Crispy, crumb coated Fish Fry is traditionally made with sweet water fish Barramundi, locally known as Bhetki. Fleshy, fewer bones and distinct taste has made this fish a common choice for Fish Fry. A salad is usually served as a side to Fish Fry which would consist of julienned cucumber, beetroots, and thin slices of onions with a dash of lemon and of course Bengal’s favourite Mustard sauce Kasundi. 🙂
Kolkata Fish Fry
Serves: 6
Ingredients
- Fish fillets- 500g
- Vegetable oil for frying- 300ml
For Marination
- Lemon juice of 1 lemon
- Salt
- Coriander leaves- 150g
- Green chillies- 4-5
- Garlic cloves- 10-12
- Green chilli sauce- 1 tbsp
For Coating
- Breadcrumbs or powdered Rusk
- Eggs- 4
Method
Marinate the fish fillets with salt and lemon juice for 20 minutes. Now make the second marinade.
In a food processor add coriander leaves, chilli sauce, green chillies, and garlic cloves, blitz until smooth.
Add this mixture to the fish fillets and marinate further for 1 hour.
Arrange Breadcrumbs in a plate.
For egg wash break the eggs in a bowl, whisk well, and keep aside.
Now dip a marinated fish fillet first in whisked egg, then coat it with breadcrumbs. Repeat the steps again. That means each fish fillet need to be coated twice with egg wash and breadcrumbs. Do the coating of the fish fillets for one at a time. While coating with breadcrumbs use your fingers to give a neat shape to every fish fillet.
Heat oil in a deep frying pan, start frying the coated fish fillets over medium heat. Fry them until nicely browned from all the sides. Remove from the pan, serve Fish Fry immediately with some onion rings and mustard sauce/kasundi on the side.
The Kolkata Fish Fry
Kolkata Fish Fry has its root in history. Crisp, crumb coated Bhetki Fish fillets taste addictive on every bite, serve hot with Kasundi.
Ingredients
- 500 grams- Fish fillets
- Vegetable oil for frying
For Marination
- Lemon juice of 1 lemon
- Salt
- 150 grams- Coriander leaves
- 4-5- Green chillies (adjust as per your tolerance)
- 10-12- Garlic cloves
- 1 tbsp- Green chilli sauce
For Coating
- Breadcrumbs or powdered Rusk
- 4 Eggs
Instructions
-
Marinate the fish fillets with salt and lemon juice for 20 minutes. Now make the second marinade.
-
In a food processor add coriander leaves, chilli sauce, green chillies, and garlic cloves, blitz until smooth. Add this mixture to the fish fillets and marinate further for 1 hour.
-
Arrange Breadcrumbs in a plate.
-
For egg wash break the eggs in a bowl, whisk well, and keep aside.
-
Now dip a marinated fish fillet first in whisked egg, then coat it with breadcrumbs. Repeat the steps again. That means each fish fillet need to be coated twice with egg wash and breadcrumbs. Do the coating of the fish fillets for one at a time. While coating with breadcrumbs use your fingers to give a neat shape to every fish fillet.
-
Heat oil in a deep frying pan, start frying the coated fish fillets over medium heat. Fry them until nicely browned from all the sides. Remove from the pan, serve Fish Fry immediately with some onion rings and mustard sauce/kasundi on the side.
This Kolkata Fish Fry recipe got published in a UK based magazine The Supper Club.
Very detailed style recipe article i must say Chandrima.I am in love with fish fry for long now.I have recently curated and made a video about best Fish Fry joints around Gariahat.I request you to have a look and share your valuable feedback about the process and probably difference between these 4 fish fries.
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