Monday, October 17, 2016

Bengali Fish Fry

My good friend, Oindrila, who taught me how to make Shukto, also makes great fish fry. My son and I are big fans of her fish fry. Finally after all these years of depending on her, yours truly decided to learn the recipe and make it herself because one has to learn to be self sufficient. 

The process of making fish fry is quite straightforward. Though I must say that to a novice it might prove to be a bit tedious and could get messy, but in the end, it's all worth it!* Also, of course, it's all a matter of practice.....  

*Statement made based on personal experience


Tilapia filets, boneless skinless- 1 filet per person

Oil for frying

Bread crumbs

Eggs- 2, beaten

Chutney to marinate fish:  

Cilantro- 1 bunch for 4 filets

Thai green chili- 2-3 (per preferred level of heat)

Garlic- 2-3 cloves 

Lemon juice- 2 tsp

Salt to taste


1. First make the cilantro-chili chutney. Combine cilantro, green chili, garlic, lemon juice, and salt and make a chutney in the blender/food processor. 

2. Halve each tilapia filet. Add chutney and gently combine, so as to coat all the fish pieces with the chutney. Now put away in the refrigerator for 15-30 minutes. 

Tilapia and Cilantro Chili Chutney

While that is marinating, get the following ready to go:

1. Breadcrumbs in a bowl

2. Eggs (beaten) in a bowl

3. Oil for shallow frying in a frying pan

Then arrange in this order:   

Fish, egg, breadcrumbs

Take each marinated fish piece, dip in egg, coat with breadcrumbs, and then fry. Easy! 

Tip: If it's for a party, keep everything ready ahead of time as shown below. The frying can be done just before the party begins...... 

Fish coated with egg and breadcrumbs, waiting to be fried 

Fry us! ;) 

Shallow fry until golden brown. 

Shallow fry

Serve with ketchup. I make extra cilantro-chili chutney that goes very well with this fish fry. 

Delicious Fish Fry

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