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Bengali style fish fry

Bengali style fish fry The Fish: It is traditionally made with boneless fillets of a white, flaky fish, most commonly Bhetki (Barramundi/Asian Sea Bass) or sometimes Cod, Tilapia, or Sea Bass. The Marinade: This is what gives it its distinct Bengali flavour. The fish is typically marinated in a vibrant, fresh paste of: Ginger and Garlic Green Chillies (for a kick of heat) Coriander and often Mint Leaves Lemon/Lime Juice Salt and Black Pepper The Coating: The marinated fish fillet is first dipped in a seasoned egg wash (sometimes with flour) and then heavily coated with breadcrumbs (Panko is popular for extra crunch). This process often involves double-coating to create a thick, crunchy shell. The Texture: The final result is the perfect contrast: a crunchy, golden-brown, crispy exterior that gives way to a soft, flaky, and tender piece of flavorful fish on the inside. The Shape: While it can be cut into different shapes, the classic Kolkata street-style fish fry is often patted and shaped into a uniform rectangular or "diamond" cutlet before being fried. The Serving: It is almost always served hot, accompanied by a pungent and spicy dollop of Kasundi (a traditional Bengali mustard sauce), and a side of sliced onions and a lemon/lime wedge. It's a perfect blend of a Western technique (crumb-fried fish, believed to be influenced by the British era) with quintessential Bengali spices and flavours. #BengaliFishFry #KolkataFishFry #BhetkiFishFry #FishFry #IndianSnacks #Cutlet #BengaliCuisine#Foodie #InstaFood #FoodPhotography #Homemade #Delicious #Yummy #Crispy #StreetFood#BengaliFood #KolkataFood #IndianFood #TasteofIndia #Kolkatagram