Fish Fry
Crispy Bengali-style fried fish - the perfect accompaniment to rice or a standalone teatime snack.
Prep Time
35 mins
Cook Time
15 mins
Servings
4
Difficulty
Easy
Ingredients
fish
coating
frying
Instructions
Marinate Fish
30 minsClean fish steaks and pat dry. Apply turmeric, chili powder, salt, and lemon juice. Let marinate for 30 minutes.
Prepare Coating
5 minsMix semolina, rice flour, ajwain, pepper, and a pinch of salt in a plate.
Coat Fish
5 minsIf using egg, dip fish in beaten egg first. Then coat generously with semolina mixture on all sides.
Heat Oil
5 minsHeat mustard oil in a kadai until smoking point. Let it cool slightly - this removes pungency.
Fry Fish
10 minsGently slide fish into hot oil. Fry on medium heat until golden and crispy on one side, then flip.
Serve
5 minsDrain on paper towels. Serve hot with lemon wedges, kasundi, and sliced onions.
Chef's Tips
- Use fresh fish for best results
- Don't overcrowd the pan
- Fry on medium heat for crispy outside
- Mustard oil is essential for authentic taste
- Serve immediately while crispy
The Story Behind Fish Fry
Fish Fry is a beloved preparation in Bengali households and restaurants alike. The crispy semolina coating paired with tender, spiced fish is a textural delight.
From Kolkata's famous Park Street restaurants to home kitchens, this simple yet perfect preparation has been satisfying fish lovers for generations.