Fish Fry- Calcutta cafe style

Welcome back friends! How are you? Hope you liked my first post on Misti Doi (Sweet Yogurt). Today I will walk down my childhood memory lane with you. As I was writing this blog, I can have a flashback glimpse of my mom shaping the fish fry with lero guro (breadcrumbs) on a newspaper lying on the floor in our dining room. Many of us equate fish fry as in fish and chips (fish dipped in the batter of flour). But to a Bengali, fish fry is a kind of croquette, where the marinated fish is coated with breadcrumb and then fried. Cafes in my hometown, Calcutta have evolved around the dishes like Fish fry, Kobirajji, Fowl Cutlets, etc. As a fish lover, fish fry brings comfort smile on my face. This recipe is originated from my mom's kitchen. Yes, not cafe, but my mom used to make two types of fish fries - one is to wow special guests and the other is an economical version. I will share the economical version in another post. Now, coming back to the fish fry, it is usually prepared with Bhetki fish (Barramundi Perch) fillet. Since I don't have any access to Bhetki fillet, I have used the readily available Tilapia fillet. Sea bass fillet also works fine.Calcutta fish fry has its special condiment, which is kasundi (a strong pungent mustard sauce blended with raw mango). Kasundi can be found in an Indian grocery store.  But if you have no access to Kasundi, ketch up will work just fine. Lets get into the cooking part.

Fish Fry

Ingredients for marination

1. 1 pound of Tilapia fish fillet cut into pieces
2. 1 cup of chopped cilantro
3. 2-3 green chilies depending on how spicy you like
4. Salt according to your taste
5. Sugar according to your taste
6. 1/2 lime
7. 1 inch ginger peeled and chopped into pieces
8. 4-5 fat cloves of garlic
9. 1/4 tsp of black pepper powder

Method

1. First add cilantro, ginger, garlic and chilies in a blender and make a green paste. (Note: Try to add as little water as possible while blending)
2. Now  in a mixing bowl add the remaining ingredients like fish, lime juice, the green paste done by your blender, black pepper powder, salt and sugar according to your taste. Mix everything well so that every piece of the fish is coated nicely.
3. Keep them in the fridge for at least 4 hours. Overnight will be the best. 

Ingredients

1. 1.5 cups oil for frying
2. 2 eggs
3. 2 cups of bread crumbs
4. 1 cup of besan (chickpea flour)

Method

1. Take 3 bowls. In first add the eggs. Beat the eggs nicely. 
2. Add chickpea flour in a second bowl. Add the breadcrumbs in third bowl (Note: Try to use flat bowls like platters/ plates / trays for second and third. The flat surface will help to coat the fish properly.)
3. Now take a fillet from the marination and dip it in the egg mixture. Then coat it with besan (chickpea flour) and again dip it in the egg mixture. Now coat it with breadcrumbs nicely. Try to shape your fillet now by pressing the borders with breadcrumbs. (Note: Try not to remove the marination as much as you can. Try to use both the hands for this step, one hand for the egg and chickpea flour coating and another hand for coating the fillets with breadcrumbs. )
4. Repeat the previous steps with rest of the fillets.
5. Once all the fillets are coated with breadcrumbs, keep them in an airtight container.  Keep the container chilled in the refrigerator for at least 2-3 hours. It will help to set.
6. After an hour, heat oil in a frying pan. Fry one side for 2 minutes and flip it. Fry other sides till they are golden brown.  Try not to burn them as they quickly get burnt. Do not worry if your sides are little burnt. Take those out in a plate lined with paper towel to remove excess oil.(Note: Try not to overcrowd the fillets on the pan while frying)

Fish Fry

Serve them hot with either kasundi or ketch up. Also cut some cucumber slices, onions slices and sprinkle on some rock salt and lemon juice. Have it as a salad on the sides. You won't feel guilty of eating fried food.

This recipe is close to my heart. Try it as party appetizer. I am sure you and your guests will like it. My guests have always loved it and it is a sure hit in every occasion.  Let me know in the comment section if you have any question regarding the preparation.

Thanks,

Moumita