Bengali & Regional
Kolkata Bhetki Fish Fry
Proper Kolkata cabin-style fish fry: a herby green marinade, a crunchy crumb crust, kasundi on the side.
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Ingredients · tap to tick off
- Bhetki fillet – 500g
- Onion – 1 medium
- Coriander leaves – 1 big handful
- Green chillies – 2-3
- Garlic – 5–6 cloves
- Ginger – 2-inch
- Bengali garam masala – ½ tsp
- Black pepper –1 tsp
- Msg- ¼ tsp
- Sugar – ½ tsp
- Salt – to taste
- Lime juice – 1 tsp
- Maida – as required
- Breadcrumbs – as required
- Egg wash – as required
- Oil – for frying
Contains, from the ingredient list: Egg, Gluten (wheat), Fish. Always check product labels and swap to suit your needs.
Method
Pat the fish completely dry. Blend the marinade ingredients into a smooth paste, coat the fish and refrigerate for 20–30 minutes.
Coat each fillet in maida → dip in the egg → breadcrumbs for that signature crunchy crust.
Shape neatly and fry in hot oil on medium-high heat until beautifully golden and crisp.
Published 6 Oct 2026 · Antara’s kitchen notes
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