Recipe of Homemade Kolkata fish fries

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, kolkata fish fries. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Bengali fish fry recipe: A fish fry or diamond fry in Calcutta is a crumb-coated fillet of bhetki—something that would be called a fish cutlet elsewhere. Today Kolkata Fish Fry is easily available in every next corner of busy streets of Kolkata but the scenario wasn't same during our childhood. Being grownup in north Kolkata, land of telebhaja. Bengali Fish Fry is a popular snack from streets of Kolkata.

Kolkata fish fries is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Kolkata fish fries is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have kolkata fish fries using 8 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Kolkata fish fries:

1. Make ready 10 pieces bhetki/barramundi or basa fillets wash and pat them dry
2. Get as neeeded Lemon juice
3. Get 2 tablespoons Ginger garlic paste
4. Take 1 onion finely grated
5. Get 2 Eggs
6. Take 1 cup Corn flour
7. Make ready 1 cup Corn flakes crushed
8. Make ready 2 teaspoon Garam masala powder

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Steps to make Kolkata fish fries:

1. Marinate the fillets with 2 tablespoons of lemon juice and 2 teaspoon salt for 1 hour. - For the second marination add 2 tablespoons of ginger garlic paste, 1 onion finely grated and 2 teaspoon of garam masala powder for 4 hours. - In a bowl beat 1 egg with 1 tablespoon of corn flour and keep aside. - Crush finely 5-6 cups of cornflakes in a blender and spread it on a plate.
2. Dip each fish fillets in the egg batter and coat them well with cornflakes powder, repeat the process again, dip the once corn flour coated fillets in the egg and again coat them well in the cornflakes powder and place them gently on a plate and keep them to set properly for an hour. Repeatvthis process with all the fillets.
3. After an hour heat white oil for deep fry in a wok( around 4 cups and fry the fish fillets in medium flame. As they turn golden brown in colour gently transfer them on kitchen napkins so that they absorb the extra oil. Serve with your choice of dip and salads.

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