Ingredients
For the fish:
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500g fresh Bhetki finger fillets
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1 tsp salt
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½ tsp black pepper
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1 tsp lemon juice
For Bengali marinade:
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1 tbsp mustard paste (kasundi works best)
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1 tsp turmeric powder
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1 tsp Kashmiri red chilli powder
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1 tsp bhaja moshla (roasted Bengali spice mix)
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1 tsp ginger-garlic paste
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1–2 chopped green chillies (optional)
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1 tbsp curd (for tenderness)
For coating:
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1 egg
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Bread crumbs
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A pinch of salt
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Oil for frying
Preparation
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Clean & season the fish:
Pat the bhetki fingers dry. Add salt, pepper, and lemon juice. Rest for 10 minutes. -
Make the Bengali marinade:
Mix mustard/kasundi, turmeric, chilli powder, bhaja moshla, ginger-garlic paste, curd, and green chillies.
Coat the fish evenly and marinate for at least 30 minutes (1 hour for best flavour). -
Coat the fish:
Beat the egg with a pinch of salt.
Dip each marinated fish finger in egg, then roll in breadcrumbs to coat well.
For extra crunch, repeat the process twice. -
Fry the fish:
Heat oil on medium flame.
Fry the fish fingers until golden brown and crisp.
Place on tissue to drain excess oil.