Fish Batter Fry
This Recipe is free for you to try. This awesome delicacy is also known as Fish Cutlet, Bhetki Macher Fry in Bengal, Fish Pakora, Fish Fry. This goes extremely well as a stand alone side dish or with with moong dal and white rice with Kasundi ( Mustard Sauce) – which makes your nose run even in summer) or with tartar sauce.
Some people advice marination , some dosen’t – personally I don’t believe in fish marination – bhetki itself is soft and delicious enough. Just a light marination would do. The oil to be used depends on the kadai..and you should be able to dip the fish pieces completely in it. The residual oil is not an waste and can used to cook macher jhol or fry fishes – sometimes I store it to use in veggies with fish like Rui macher matha with cabbage, mulo ( radish) with either chingri or surmai – one of the delicacies I invented while staying in Mumbai.
1/2 kg Bhetki Fillets cut in square pieces
200 – 250 gm of White sunflower or any Oil for Cooking
1 tbsp Ginger Paste
1 tbsp – Garlic Paste – for gods sake dont use the ginger-garlic or any readymade paste as they come with vinegar and might spoil the taste.
1 tsp of Salt.
1 tsp of Green Chilly Paste
Corriander paste (2 green chillies along with 4-5 stems of Corriander leaves wet grinded)
1/2 tea spoon or one pinch jeera powder.
6 tbsp of Corn Flour
1/4 cup of Milk.
1/2 spoon black pepper powder
1/4 tea-spoon baking powder (optional)
1 spoon tamarind powder
Arrange all the pieces of fish in a big plate ( no metal) – Mix all the ingredients of marination in
a small bowl thoroughly. Apply to both sides of the fish and leave it for a while. 15 minutes to 30 minutes should be OK.
For the batter – mix the corn flour in milk with constant stirring leaving no lumps – once done mix the eggs until smooth.
Heat oil in the kadai – its better to pour all the oil in the beginning so that you do not worry later. Add two or three whole black pepper to flavor the oil. Once the oil is hot and you can see smoke leaving the kadai – drop a small amount of batter – just a drop to see how fast it turns brown and then black. Now reduce the flame to medium ( else the fries will burn out) . Dip the fish in the batter so as both sides are coated properly – and then drop them in the oil. Press it down with a flat spoon and turn t it to check both sides. Once brown – remove it and keep it on a plate with adequate tissue paper covered to soak the excess oil.
Traditionally a few great hotels in Calcutta serve the fry with tartar sauce.
More fries, snacks and side dishes in my upcoming book. Keep an watch!Back to Bengali Recipes