Kolkata style Fish Batter fry is one of favourite starter in the Menu for a Bengali functions! As Indian cooking influenced by many other cuisines and British food has a huge influence in Calcutta cuisine. This recipe is a Bengali version of British Fish and Chips.
- Approx 750 gm of fish fillets sliced. Each slice should be 60-70 gm of a piece. In this recipe, I used Barramundi fish fillets, but one can use Cod or Basa fish too.
- Vegetable or any unflavoured oil for deep frying
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2-3 green chili paste
- ¼ tsp - ½ tsp black pepper
- 1 tbsp lemon juice
- 2-3 fat pinches of sugar
- Salt to taste
- 1 cup flour
- 1/2 cup corn flour
- 1 tbsp vegetable oil or melted butter
- 1 tsp baking Soda
- ½ tsp baking powder
- ¼ tsp black pepper
- 2 eggs
- Salt and sugar to taste
- ½ cup chilled soda water
- In a mixing bowl add all ingredients for marinade and fish fillets, mix everything well, transfer it to a plate and cover with plastic wrap.
- Fill a heavy-duty pan halfway with oil and bring it to temperature over medium heat.
- Then, into the same mixing bowl combine flour, cornflour, baking soda, powder, pepper, salt and sugar, with a help of a spoon or fork give a whisk to mix everything.
- In a mug or cup crack eggs, add oil and with a help of a fork whisk it.
- Add soda water to the beaten egg mix, give a quick whisk.
- Pour the wet mixture into the dry mixture and mix until they are incorporated and form a smooth batter.
- Take one piece of fish fillet, add to your batter and drop it into the hot oil, y fry 2-3 at a time to avoid overcrowding.
- Cook the fries about 3-4 mins or so, until they develop a deep golden brown colour.
- Remove from oil, drain them on paper towels and serve them hot with tomato ketchup.