Bengali style crispy fish cutlet recipe - Bengali bhetki fish fry recipe

Bengali style crispy fish cutlet recipe - Bengali bhetki fish fry recipe 

About Recipe

Authentic bengali fish fry or cutlet is actually a recipe of bengali bhetki fish, as bhetki is the main ingredient of this recipe. And we bengali believe the authentic taste of fish cutlet only comes from bhetki fillet. We are popular for being love to eat fish and that is the basic reason for our experiments on fish recipes. And I personally believe this recipe is part of that successful experiments of our bengali kitchen.

Ingredients 

• 200 gms or 7-8 bhetki fish fillet( or any boneless fish fillets)
• 1 medium or 1/2 big sized onion
• 6 garlic cloves
• 1/2 inch ginger
• 2 green chillies
• 1/2 tsp black pepper(powder)
• 1 tbsp lemon
• salt(as required)
• refined oil for deep frying

For removing the fish smells and tenderize the fish meat

• 1 tbsp vinegar
• 1 1/2 cup water(lukewarm)

For the coating

• 2 eggs (for single coating)
• 1 cup breadcrumbs(for single coating)
• salt

Instructions

How to marinate the bhetki fillet for making bengali fish fry or fish cutlet recipe

• First, take boneless fish meat and make fish fillets(or fish slices) out of it by a sharp knife.

• Now take 1 1/2 cup of lukewarm water in a bowl and put 1 tbsp vinegar to it and then add the fish fillets to it for 10 mins.

• In between, take a small grinder jar, add 1 medium or 1/2 big size onion, 1/2 inch ginger, 6 garlic cloves, and 2 green chillies to it and make a fine paste(can add 2-3 tbsp water to make a smooth paste).

• Now take a mixing bowl, first add the onion-ginger-garlic-green chilli paste, then add black pepper powder.
• Then add lemon juice and salt to the mixing bowl. Mix it well together.

• Now remove the fish fillets from the water and squeeze it gently to make sure water is completely removed. And then add the fillets to the mixing bowl.

• Then gently mix the fish fillets with the masalas and keep it for marination for 45 mins-1 hr.

How to coat the fish fillet with breadcrumbs

• When the fish fillets completely marinated in masalas, then take another mixing bowl and add 2 eggs and 1/4 tsp salt to it. If using a double coat of breadcrumbs like then add 3 eggs. Beat it well.

• Now take 1 cup of breadcrumbs and add 1/4 tsp salt to it too. Mix it well.

• Take the bhetki fish fillet from the marination, first dip it into the beaten eggs and then coat it nicely with the breadcrumbs.

• Bengali fish cutlet is ready with a single coat of breadcrumbs. If you give it a proper shape then follow the next step.
• Later place this single coated raw fish cutlet on a chopping board and shape it up with a knife as shown in the above pic.

• f you don’t want to get a double coat of breadcrumbs then keep all the single coated raw fish cutlet in the freezer for 15-20 mins to get an awesome crunch.

• And to get double breadcrumb coating, then take 2 cups of breadcrumbs, add 1/2 tsp salt to it.

• For double coating, dip that single coated perfect shaped raw cutlet to the beaten eggs and then nicely roll it in breadcrumbs. Then shape it up again with the knife as before.

• Now put all the double coated bengali fish cutlet in the freezer for the same time as mentioned above.

How to fry bengali bhetki fish fry

• Now take a pan, place it on medium heat, add refined oil for deep frying and let it gets hot.

• Put the raw fish cutlet in the oil and slow down the flame for frying the fish cutlets correctly.

• After some time, raise the flame to the medium again to get that perfect crunch of bengali fish cutlet. But don’t add more fish cutlet at a time in the pan.

• And fry till it gets golden brown colour from both sides.
• Then remove it from the pan on the paper towel to soak the excess oil.

• Serve this bengali bhetki fish fry or cutlet recipe with kasundi or even tomato ketchup and salads.

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