Lost recipes of India | Fish butter fry Kolkata | Buttery fish in crunchy coat скачать в хорошем качестве

Lost recipes of India | Fish butter fry Kolkata | Buttery fish in crunchy coat

Fish butter fry Kolkata style - This is yet another timeless classic that emerged in the Anglo Indian era and is now getting lost with time. Known alternatively as Fish Orly, the technique of batter frying fish fillets was introduced to Calcutta by the British. The soft buttery fish encrusted in a crunchy coating quickly won the hearts of the fish-loving Bengalis and dominated the Bengali wedding menu during the 90s. Learn how to make this delicious treat in simple, easy steps. ***************************************************** Kitchen Tools and Equipment : 1. Kitchen Scale (Digital) : https://amzn.to/3t25OO5 2. Ceramic Pinch Bowls: https://amzn.to/32lTg9v 3. Mixer-Grinder : https://amzn.to/30R9DtY 4. Wooden Salt Container: https://amzn.to/32tmnb9 5. Pyrex glass containers : https://amzn.to/3vgiEKd 6. Mixing Bowls (Glass) : https://amzn.to/3FB5CsA 7. Whisk - Steel (9"): https://amzn.to/3FJBUSi 8. Oil Dispenser Bottle: https://amzn.to/3cCCrcq 9. Strainer/ Slotted Spoon : https://amzn.to/3stZJK9 4. Pyrex measuring mug : https://amzn.to/3pIDRcj ***************************************************** Ingredients : For the marinade : 1. Fish Fillet (Bhetki / Sea Bass / Basa or any white fish fillet) : 600 grams 2. Black Pepper : 1 tsp 3. Lime Juice : 1/2 a lime 4. Salt : To taste 5. Onion : 1 small (40 grams) 6. Cilantro/ Coriander Leaves : a few sprigs (16 grams) 7. Parsley leaves : a few sprigs (16 grams) 8. Garlic Cloves : 10 grams 9. Ginger : 10 grams 10. Green chilis : 2 or according to desired level of heat 11. MSG / Aji-no-moto (Optional) : 1/2 tsp For the batter : 1. Maida/ All-purpose flour : 1 cup 2. Corn flour : 1/2 cup 3. Baking powder : 1 tsp 4. Baking soda : 1/2 tsp 5. Garlic Powder (Optional) : 1 tsp 6. Salt : To taste 7. Egg : 1 8. Melted Butter : 2 tbsp 9. Black Pepper Powder : 1/2 tsp 10. Chilled soda water/ Seltzer (1 1/4 cup) Other Ingredients : 1. Vegetable Oil (For deep frying) ***************************************************** Tips : 1. You can substitute chilled soda water with chilled water. You can even add ice cubes to the batter and allow them to melt. The key thing here is to ensure that the water is chilled since this is what will make the batter crispy 2. Batter should have a thick consistency as shown in the video, so that it can coat the fish well 3. Use a fish cutting knife for better slicing of the fillets. Even better, if you can get the fillets cut from the store. Meat cleaver to cut fish is definitely not recommended :) 4. To check if the temperature of oil is good for frying, drop a little bit of the batter in the oil. If it floats to the top, the oil is ready. Cook on a medium flame. ***************************************************** Subscribe here:    / gobbledycook   Follow GobbledyCook on: Facebook: https://www.facebook.com/profile.php?... Instagram:   / gobbledy_cook   ***************************************************** 00:00 Introduction 00:32 Preparing and drying the fish 01:11 Cutting the fish 01:36 Preparing the marinade 02:21 Marinating the fish 03:13 History of the dish 04:02 Preparing the batter 04:57 Frying the fish 06:38 Serving suggestion #gobbledycook #gobbledycookrecipes