Kolkata’s authentic fish fry is not just a street food; it’s a crispy, golden delight that is the Bengalis’ emotion. Served hot with kasundi (mustard sauce) and a slice of lemon, it blends flavor, nostalgia, and the purity of mustard oil with each bite.
This is a recipe made with bhetki fillets, a boneless white fish, marinated in spices, coated in breadcrumbs, and deep-fried until golden brown. Use Sresth ORA Mustard Oil, giving it that extra taste and aroma that no other oil can provide.
Whether you’re making a snack for guests or just craving Kolkata street food at home, this recipe is simple, tasty, and sure to impress.
Ingredients
For Marination:
- 500g Bhetki fish fillets (boneless, skinless)
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon green chili paste
- 1 tablespoon lemon juice
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon garam masala
- Salt to taste
For Coating & Frying:
- 2 eggs (beaten)
- 1 cup breadcrumbs
- 1/2 teaspoon black salt (optional)
- 1/2 teaspoon chaat masala (for garnish)
- Sresth ORA Mustard Oil – for deep frying
Instructions:
Step 1: Prep the Fish
- Wash the bhetki fillets properly.
- Slice them into medium-sized rectangular pieces.
- Ensure there are no bones.
Step 2: Marinate
- Mix together ginger paste, garlic paste, green chili paste, lemon juice, black pepper, garam masala, and salt.
- Coat each fish piece well with the marinade.
- Cover and refrigerate for 1 hour to let the flavours soak in.
Step 3: Crumb Coating
- Beat eggs in a bowl.
- Spread breadcrumbs on a plate.
- Dip each marinated fish fillet into the egg, then coat evenly with breadcrumbs.
- For extra crispiness, you can double coat—dip again in egg and then breadcrumbs.
Step 4: Fry in Mustard Oil
- Heat Sresth ORA Mustard Oil in a deep frying pan.
- Once the oil is medium hot (not smoking), add the fish fillets.
- Fry on medium heat until golden brown and crispy on both sides.
- Remove and place on absorbent paper.
Step 5: Serve
- Sprinkle some chaat masala or black salt on top.
- Serve hot with kasundi, onion rings, cucumber slices, and lemon wedges.
- Perfect as a snack or a starter before a Bengali meal.
Benefits of Using Sresth ORA Mustard Oil
Brings Out the Authentic Taste
No Kolkata-style fish fry is complete without mustard oil. Sresth ORA Mustard Oil gives you that wonderful taste and depth of flavor the recipe depends on.
High Smoking Point
When deep-frying, the important thing to remember is that oil temperature is important. Sresth ORA Mustard Oil has a naturally high smoking temperature, and is perfect for deep frying as it won’t break down and become bitter in flavour.
Good for Heart Health
This oil is also naturally high in good fats and fatty acids, which support heart health and reduce bad cholesterol if used in moderation.
Chemical-Free and Unrefined
Sresth ORA Mustard Oil is pure, natural and does not contain preservatives. It contains the nutrients and traditional Mustard flavour refined oils do not have.
Trusted Brand
For more than 20 years, Sresth ORA has been bringing health and purity to kitchens in India. Sresth ORA mustard oil is a trusted name for its quality, taste and nutrition.
Final Thoughts
Kolkata fish fry is a heritage food, a fusion of British influence and Bengali boldness. The golden-brown crust, flaky, tender bite, and pungent mustard taste make it a popular delicacy for all ages.
To get the best results, use Sresth ORA Mustard Oil always. It elevates the dish to new heights by imparting flavor, aiding better digestion, and leaving an unmistakable aroma you’ll only find in true Bengali kitchens.
Whether you are making the recipe for the very first time or you are an expert with Bengali cuisine, you will be bringing flavour to your table with this fish fry.
Also try: Crispy, Sweet & Spicy Delight: Honey Chilli Potatoes made from Groundnut Oil