Among Indian,Bengali culture fish fry means 'Bhetki' fish.Bengali's cannot live without fish,literally whether fish finger,jhol (curry) or just fried,they are always gaga over it.
Fish is considered auspicious whether its wedding,annaprashan(a baby's first meal other than milk),birthdays',whatever occasion,name it! fish is definitely on the menu.
In my house,at least 4 days in a week fish is cooked and the rest 3 days,its stored up in the refrigerator,in short its always available.
Here is a simple fish fry recipe,that's really famous in our culture.We all love it!
In my house,at least 4 days in a week fish is cooked and the rest 3 days,its stored up in the refrigerator,in short its always available.
Here is a simple fish fry recipe,that's really famous in our culture.We all love it!
Ingredients:
5-6 pieces of Barramundi or Asian Seabass or Giant Perch (Bhetki in Bengali),boneless fillets.
3-4 teaspoon lime juice.
1 tablespoon garlic paste.
1 teaspoon red chili powder.
2-3 medium eggs.
1 cup flour.
Sunflower oil for deep-fry.
Salt to taste.
A pinch of black salt (optional).
Method:
Marinate the fish fillets in lime juice,garlic paste,red chili powder and salt for 30 minutes.
Set aside and let the water run out from the fish.Drain the water.
Take a bowl,add the eggs and little salt and whisk lightly with a spoon.
Heat oil in a frying pan.
Now dip the fish in the egg mixture and roll it over the flour.Repeat it for another time and deep-fry in the hot oil.
Sprinkle a little black salt (optional).
Serve hot with ketchup or white sauce or mustard sauce along with salad (finely sliced onion and bell pepper).
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