Fish and Bengalis are inseparable. A crispy fish fry always makes our day even if we are nearing an apocalypse! Hot, crispy and melt in the mouth feel is all that makes you happy.
In the last few months I can say I have become a better cook – one always gets better with time, practice & experience and so do I. Nevertheless, I think I just should get started. BTW apologies for bad photography – I hope to get better with time on that.
For any Bengali household fish is a staple. You may get fish from starters to main course and even in deserts!! Yes that exactly how crazy we are about fish. For any and every party in my family fish fry is inevitably present. I, though being a Bengali, am not a huge fan of fish! [I know, it’s shocking for most of the people whom I tell this]. However, there are certain preparations which I like. So there you go, simple fish fry with a twist.
Crispy Fish Fry
Recipe Type: Appetizer
Cuisine: International
Author:
Prep time:
Cook time:
Total time:
Serves: 6 fish fries
Ingredients
- Fish Fillets – 06 nos. (any white firm fish, I used a Betki)
- Lemon juice – 1 tbspn
- Salt & Pepper to taste
- Eggs – 03 nos.
- Semolina (sooji) – 1 cup
- Cumin powder – 1 tspn
- Corriander powder – 1 tspn
- Oil – for deep frying
Instructions
- Marinate the fish fillets with salt, pepper and lemon juice. Wrap it in cling film and keep in the refrigerator for 10 mins
- In a bowl mix the eggs (both white and yolk) with little salt, cumin and coriander powder
- Heat oil in a deep frying pan or you can also use a fryer
- Spread semolina in a flat tray
- Place the marinated fish, egg mixture and semolina tray in a series in the same order
- Dip the fish fillet first in the egg mixture and coat it well on both sides [use only one hand]
- Take the fillet and roll it over in semolina [use the other hand for this step]
- Repeat these steps for all the fillets (it’s almost like assembly line)
- When the oil is adequately hot and little bubbles have formed at the bottom of the pan fry the semolina coated fillets till they are golden brown and your crispy Fish Fry is ready!
Notes
These kinds of fries are generally done using flour or breadcrumb coating. You can also use breadcrumb for the same recipe. Why I changed it to semolina is because it makes it crispier and the bite is crunchy. That’s the twist which I added to this classic preparation.[br][br]Serve it hot with some French fries and ketchup. You can use plain tomato Ketchup or even a tangy BBQ sauce.
