By Rittwik Naskar
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Butter Fish Fry is a decadent fried fish that melts in your mouth. Usually served at wedding feasts and parties, now make this scrumptious dish at home following these simple steps.
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10 Bhetki or Asian Sea Bass fillet 1 egg 4 tbsp onion paste 1 tbsp garlic paste and ginger paste 1 tsp green chilli paste, salt baking powder, and baking soda 2 tsp lemon juice 1 cup cold water and AP flour ½ cup corn flour 1½ tbsp garlic powder and butter 1¼ tsp black pepper powder 350 ml vegetable oil
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Make the marinade for the fish by adding onion paste, ginger paste, garlic paste, green chilli paste, lemon juice, 1 tsp black pepper powder, ½ tsp salt, and 1 tbsp garlic powder in a bowl and mix well.
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Add the fish fillets to the bowl and mix them in with the marinade. Let it marinate for 30 minutes.
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Make the batter by adding AP flour, cornflour, garlic powder, black pepper powder, salt, baking powder, and baking soda and whisk them well.
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Add the cold water gradually until a semi-thick batter forms and rest it for 15 minutes.
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Add the melted butter to the batter, whisk well and set aside for 15 minutes.
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Add the oil in a kadhai and put it on medium heat. As the oil comes up to temperature, coat the fish fillets in the batter and keep ready.
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Fry 2-3 fish fillets at a time for 5 minutes or until it turns golden on the outside.
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Serve the butter fish fry hot with Bengali mustard or kasundi and slices of onions, cucumbers, and carrots.
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