Bhetki Fry (Bengali Style) - Deep Fried Fish Fillets

 I would like to break away from my earlier trend of posting Christmas based recipes which were sweet. In my earlier posts, I had emphasized upon the fact that we Bengalis are voracious Fish Eaters. However, when there is a social occasion like annaprashon, birthday where you have to treat a large number of friends all of whom are not Bengalis, who find it difficult to separate bones and also Children , then I recommend this preparation called Bhetki fry. The beauty of this recipe is that not only it is bones free but also it is quick to prepare and crispy. All you need is a Wok and few spices, breadcrumbs  and pastes to form a delicious fry. 

                                                                     
As an additive a Mustard Sauce ( called kasundi ) could also be added with it and it is well complimented by cut onions and cucumbers. So friends, enjoy yet another tasty fish preparation from my end and do let me know how it turned out to be when you had it with your friends and family.     
                                                                          
Ingredients:
1/2 kg Betki fish (cut into finger chips size)
2 Eggs, beaten lightly with salt
1 Lemon
1 1/2 tsp Ginger paste
1 1/2 tsp Garlic paste
1 tsp Green chilly paste 
1 tsp Black pepper powder
1 tsp Red chilly powder
1/2 cup Breadcrumbs 
Salt to taste
Mustard Oil for deep frying


Serving suggestion: These fillets goes well with Kasundi (Mustard Sauce) and onion rings


Method:
Marinate the bhetki fish fillets with lemon, red chilly powder, black pepper, ginger, garlic, green chilly paste and salt for 30 minutes. Make sure that each piece of fillet is well coated with spices. Since the nature of this fish is very soft and tender it doesn't need marination for longer hours. 

                                   


Heat mustard oil to smoking point and then switch off the heat. Let it cool. Reheat again on medium flame, take one fillet and dip in egg mixture and lightly coat with breadcrumbs. Then again for better binding dip the same fillet in egg and coat with breadcrumbs on both sides. This process will provide a nice crunchy layer once fried. Arrange few cutlets in a plate fore frying. Slide 2-3 fillets in the oil and deep fry until they turn golden and crispy. Place these fillets on absorbent paper to soak excess oil. Your bhetki fry is ready to be served with mustard sauce. 

               

                               

                                      Merry Christmas to all my readers & friends :-)