Ingredients
For marination:
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500gms of Bhetki fillets (thin, boneless)
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1 tbsp ginger-garlic paste
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1 tbsp green chilli paste
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1 tsp garam masala
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1 tsp freshly crushed black pepper
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1 tsp lemon juice
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Salt to taste
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1 tbsp mustard oil
For coating:
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1 cup breadcrumbs
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1 egg
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2 tbsp maida (all-purpose flour)
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2 tbsp cornflour
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Water as needed
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Oil for deep frying
Instructions
1. Marinate the Fish
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Wash and pat dry the bhetki fillets.
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Mix ginger-garlic paste, green chilli paste, garam masala, pepper, lemon juice, salt, and mustard oil.
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Coat the fish well and marinate for at least 1 hour (overnight gives the best flavour).
2. Prepare the Coating Batter
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In a bowl, mix maida + cornflour.
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Add salt and a splash of water to make a smooth, slightly thick batter.
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Beat the egg separately.
3. Coat the Fish
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Dip each marinated fillet first into the flour batter, then the beaten egg, and finally roll in breadcrumbs.
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Press lightly so the crumbs stick firmly.
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Keep the coated fish in the fridge for 20–30 minutes — this helps prevent crumbs from falling off.
4. Fry
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Heat oil in a deep pan on medium flame.
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Fry each piece till golden brown and crispy.
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Drain on paper towels.
Serve With
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Bengali kasundi
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Onion rings
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Cucumber slices
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A squeeze of lemon