Relish the iconic Bengali Fish Fry made with fresh boneless fillets seasoned in a mustard‑garlic marinade, then coated with a classic egg‑crumb crust and fried to a shatter‑crisp finish. The inside stays moist and flaky, while the outer crumb delivers addictive crunch. Served hot with tangy kasundi, lemon wedges, and onion‑cucumber salad—perfect as a starter, snack, or party favorite.
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Taste profile: savory with a gentle mustard kick, herby notes, and a bright, tangy finish from kasundi and lemon.
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Texture: crunchy crumb exterior; fish moist, flaky, and tender.
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Ideal for: starters, evening snacks, party platters, and Kolkata nostalgia.
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Serving suggestion: pair with kasundi, sliced onions, green chilies, and a squeeze of lemon.
What You Get
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Fish Fry: 2 pieces (default; customizable to 1/4/6 pcs).
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Sides: kasundi/mustard dip, onion‑cucumber salad, lemon wedges.
Key Highlights
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Kolkata club‑style crumb coat for signature crunch.
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Boneless fillets for easy eating.
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Balanced seasoning; kid‑friendly option available.
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Made fresh to order; packed hot and vented to retain crispness.
Ingredients
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Fish: boneless fillets (e.g., bhetki/basa/tilapia, as available).
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Marinade: mustard paste/kasundi, garlic, ginger, green chili, lemon juice/vinegar, black pepper, salt.
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Coating: egg wash, seasoned breadcrumbs (or panko), refined flour (maida) for dredge.
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Frying: neutral oil; finish with chaat masala (optional).
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Garnish: onion, cucumber, green chili, lemon.
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Dip: kasundi or mustard sauce.
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