By Rajan hattacharya
August 4, 2024
Indulge in the rich flavours of Bengal with this simple homemade Bengali-style fish roll recipe. These rolls are crispy on the outside and packed with a savoury filling.
8 thin fish fillets (Vetki/Barramundi/Basa/Sole) For filling: 350g fish (boneless) 2 medium onions 2 tbsp chopped ginger and garlic 3 green chillies 2 tbsp tomato ketchup 1 tbsp ginger garlic paste, black pepper powder
2 tbsp lemon juice Salt and sugar 2 eggs Breadcrumbs Chopped coriander leaves Vegetable or canola oil for deep frying
Rub fish fillets with salt, ½ tbsp black pepper, 1 tbsp ginger-garlic paste, and lemon juice.
Grind or finely chop fish and for the filling. Heat 2 tbsp oil in a pan; add chopped ginger and garlic.
Add chopped onions to the pan and cook until golden brown. Add the fish paste and cook on a medium flame for 5 minutes.
Press and mix the filling with a spatula. Add ketchup, coriander leaves, 4 tbsp breadcrumbs.
Place filling on one edge of a marinated fish fillet and roll tightly. Lightly coat rolls with breadcrumbs.
Dip rolls into egg mixture, then roll in breadcrumbs. Fry rolls in hot oil for 8-10 minutes on medium flame until golden and crispy.