Recipe of Quick Kolkata fish fries

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, kolkata fish fries. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Kolkata fish fries is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Kolkata fish fries is something which I have loved my whole life.

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.

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

The ingredients needed to make Kolkata fish fries:

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