Any Fish fry Lover? | fish finger Rs-20/-,fish fry 60/-

Описание: Any Fish fry Lover? | fish finger Rs-20/-,fish fry 60/-
Location:
Bhai Bhai Fast Food Centre
Panihati B.T Road Near Panihati Municipality Opposite M Bazar shopping Mall, Sodepur, West Bengal 700114

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‪@Foody_Upi‬
Bengal is the heaven of street food and myriad chop recipes, rolls, cutlets, fries, pakodas are prepared in every nook and corner of it. Tele bhaja, I mean deep fried stuffs are always a big forte of kolkata street food and Bengali fish fry is one of the jewel recipes of them. In fact, a large piece of kolkata fish fry with some onion salad and dip is one of the favourite foods during durga puja from kids, youngsters to grownups.


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How to make bengali fish fry?

Ingredients:
3 Fish fillets cut into 2 pieces (Bhetki / Basa / Tilapia / Cod / Swai)

For 1st marination
1 Lemon, freshly squeezed juice
1 teaspoon Salt

For 2nd marination
½ medium Onion
2 large cloves of Garlic
1-inch Ginger, medium cubes
2 green Chillies
40 grams Coriander leaves

For the coating of the Bengali fish fry
1 Egg + ½ teaspoon Black pepper powder + ¼ teaspoon Salt
¼ cup all-purpose Flour
2 cups Breadcrumbs + ½ teaspoon Black pepper powder + ¼ teaspoon Salt
2 Eggs + ¼ teaspoon Salt
400-500ml Oil to deep fry the fish fry
Instructions:
First cut each of the fish fillets in two rectangular pieces and wash it thoroughly. Then pat dry them with kitchen tissue or towel.
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.
Now take a jar of a grinder and add 1/4th of a medium sized onion, 2 garlic cloves, 1-inch ginger, 2 green chillies, 40 grams washed coriander leaves and close the lid. Pulse the whole content to a smooth paste.
Pour the paste on the fish fillets and mix them evenly for the second marination. Cover the fish pieces and refrigerate for 2 hours.
Now crack an egg into a bowl and mix ¼ teaspoon salt and ½ teaspoon black pepper into it. Mix it thoroughly.
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.
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.
Crack two eggs in a shallow plate and mix ¼ teaspoon salt in it and keep it aside.
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.
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.
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.
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.
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.
Repeat the process with rest of the coated fish fillet and fry them.
Serving Instruction
Transfer the Bengali fish fry on serving plate. Serve immediately after frying to enjoy its best taste. Always serve hot or warm. Pair up the scrumptious snack with kasundi dip or tomato ketchup with some cucumber-onion salad.