Prepare to embark on a mouthwatering journey into the heart of Bengali cuisine with this irresistible Fish Fry recipe that promises to transform your ordinary dinner into an extraordinary feast! Imagine golden, crispy fish with a perfectly spiced coating that crackles with every bite, revealing tender, succulent fish underneath. This isn't just a recipe; it's a flavor explosion that will transport you straight to the bustling kitchens of West Bengal, where every meal is a celebration of taste and tradition.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Bengali
Serves: 4 servings
Ingredients
- 4 pieces of fish (such as rohu or tilapia)
- 1/2 cup rice flour
- 1/4 cup gram flour
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- Oil for frying
Instructions
- Start by cleaning the fish pieces thoroughly under running water. Pat them dry with a paper towel to remove excess moisture. This will help the coating stick better.
- In a mixing bowl, combine the rice flour, gram flour, turmeric powder, red chili powder, and salt. Mix well to ensure the spices are evenly distributed.
- Coat each piece of fish with the flour mixture. Make sure to cover all sides evenly, pressing gently to ensure the coating adheres well. Let the coated fish rest for about 10 minutes; this helps the coating stick better during frying.
- While the fish is resting, heat oil in a frying pan over medium heat. You need enough oil to shallow fry the fish, about 1/2 inch deep.
- Once the oil is hot (you can test it by dropping a small amount of the flour mixture into the oil; if it sizzles, the oil is ready), gently place the coated fish pieces in the pan. Do not overcrowd the pan; fry in batches if necessary.
- Fry the fish for about 5-7 minutes on each side or until they turn golden brown and crispy. Use a spatula to flip them carefully to avoid breaking the fish.
- Once cooked, remove the fish from the pan and place them on a plate lined with paper towels to absorb excess oil.
- Serve the Bengali Fish Fry hot with steamed rice, dal, and a side of tangy mustard sauce or green chutney for a complete meal.
Tips
- Choose the Right Fish: Fresh, firm fish like rohu or tilapia work best. Ensure the fish is thoroughly dried to help the spice coating adhere perfectly.
- Spice Coating Secrets: Let the flour-spice mixture sit on the fish for 10 minutes before frying. This allows the flavors to penetrate and creates a crispier exterior.
- Oil Temperature is Crucial: Heat the oil to medium temperature. Too hot, and the coating will burn; too cool, and the fish will become greasy.
- Avoid Overcrowding: Fry fish in batches to maintain oil temperature and ensure each piece gets perfectly crispy.
- Drain Excess Oil: Always place fried fish on paper towels to remove excess oil and maintain that perfect crispy texture.
- Serving Suggestion: Pair with a tangy mustard sauce or green chutney to elevate the flavor profile and add an authentic Bengali touch.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
