Bhetki Fry
Kolkata's iconic restaurant fish fry — barramundi fillets coated in a spiced mustard-and-egg batter, breadcrumbed, and deep-fried until golden and crisp. A fixture of old Kolkata clubs and Park Street restaurants.
Cuisines
Bengali
Best for
Snacks
Dinner
Recipe
Prep: 20 min
Cook: 15 min
Total: 35 min
2-3 servings
Ingredients
| 3 pieces | Bhetki fish fillets |
| 1 tablespoon | lime juice |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | salt |
| 1 cup | besan (gram flour) |
| 1 cup | rice flour |
| 1 teaspoon | nigella seeds (kalonji) |
| 1 teaspoon | cumin powder |
| 1 teaspoon | garam masala |
| 1 teaspoon | black salt |
| 1 cup | mustard oil |
| — | salt to taste |
Instructions
- 1 Wash the Bhetki fish fillets and pat them dry.
- 2 Marinate the fish with lime juice, turmeric powder, red chili powder, and salt. Set aside for 15 minutes.
- 3 In a bowl, mix besan, rice flour, nigella seeds, cumin powder, garam masala, and black salt.
- 4 Coat the marinated fish fillets evenly with the flour mixture.
- 5 Heat mustard oil in a pan over medium heat.
- 6 Fry the coated fish fillets in the hot oil until golden brown and crispy on both sides, about 4-5 minutes per side.
- 7 Remove the fried fish from the pan and place them on paper towels to drain excess oil.
- 8 Serve hot with lime wedges and onion rings.
Tips
Ensure the oil is hot enough before frying to achieve a crispy texture.