By Rajan Bhattacharya
November 11, 2024
This traditional Kolkata-style Fish Kabiraji features tender fish fillets coated in a rich batter of egg and breadcrumbs. Pan-fried until golden, each piece is filled with delicate Bengali spices for a classic treat.
500 gm fish fillet (bhetki) 4 green chillies 100 gm onions 8 eggs 10 cloves garlic 250 gm breadcrumbs 25 gm ginger 8 tbsp oil 1 lemon 1/2 cup chopped coriander 1/4 cup chopped mint 100 gm besan
Wash the fish fillets, then soak in salt, lemon juice, and water for 10 minutes.
Drain and marinate the fish for 1 hour with onion, garlic, ginger, green chilli paste, mint, coriander, and salt.
Heat oil in a pan until it is hot. Beat the eggs with a pinch of salt until frothy.
Dip each fillet in the egg mixture, then coat with breadcrumbs.
Deep-fry the fillets until golden brown on both sides.