Fish Fry

Wrapped in a perfectly crispy coating with tender, flaky fish inside, Fish Fry is one of the most loved snacks in Bengali cuisine. Whether served at wedding feasts, festive gatherings, family celebrations, or evening get-togethers, this classic appetizer never fails to impress.

Golden and crunchy on the outside yet soft and succulent within, every bite delivers a delightful combination of texture and flavor. Paired with kasundi, ketchup, or a fresh salad, Fish Fry instantly elevates any occasion.

More than just a starter, Fish Fry is a celebration of togetherness. It brings people together over conversations, laughter, and memorable moments, making every gathering feel a little more special.

For generations, this iconic dish has remained a favorite at Bengali weddings and festive menus. After all, when it comes to celebrations, Fish Fry is often the perfect way to begin the feast.

Ingredients

• 10 pieces bhetki fish fillet

• Breadcrumbs, as required

• 1 teaspoon lemon juice

• Salt to taste

• 1 teaspoon red chili powder

• 1 teaspoon coriander paste

• ½ teaspoon green chili paste

• 1 teaspoon Shalimar's Chef Spices Chaat Masala

• 2 tablespoons all-purpose flour (maida)

• 2 tablespoons cornflour

• ½ teaspoon baking powder

• 2 eggs

• 1 teaspoon ginger-garlic paste

• Shalimar's Sunflower Oil, for deep frying

  
  

Method

Wash and pat dry the fish fillets. In a bowl, combine the lemon juice, coriander paste, green chili paste, red chili powder, Shalimar's Chef Spices Chaat Masala, ginger-garlic paste, and salt.

Coat the fish fillets evenly with the marinade and refrigerate for 1–2 hours to allow the flavors to penetrate.

Place the breadcrumbs in a shallow dish.

In a separate bowl, whisk together the eggs, all-purpose flour, cornflour, and baking powder to form a smooth coating batter.

Dip each marinated fish fillet into the egg mixture, ensuring it is well coated. Roll it in the breadcrumbs and press gently to adhere.

For an extra crispy texture, repeat the process by dipping the fillet again in the egg mixture and coating it once more with breadcrumbs to create a double coating.

Heat Shalimar's Sunflower Oil in a deep frying pan. Fry the coated fillets in batches over medium heat until they turn golden brown and crisp on all sides.

Remove and drain on absorbent paper to remove excess oil.

Serve hot with salad, kasundi, or your favorite dipping sauce alongside a cup of tea.

Crispy on the outside and tender on the inside, this classic Bengali Fish Fry is the perfect starter for festive occasions, family gatherings, and special celebrations.