How To Make Crispy & Delicious Kolkata-Style Fish Fry

Often served with julienned onions, cucumbers and carrots and the quintessential kasundi, or Bengali version of mustard sauce, fish fry holds the essence of this city. The crunchy coating outside perhaps narrates several struggles this part of the country has gone through to transform into what it is today. At the same time, the supple interior conveys the tender soul of the city, expressing eternal love. 

Although if you are visiting Kolkata, you will be recommended to try the fish fry from an array of iconic restaurants and cafes that have existed pre-independence in the city, having visitors that are also legends, many Bengali homes prepared the Kolkata-style crispy fish fry at home too. It’s super easy and one of the best dishes you can actually offer to guests. You want to eat something crispy? Fish fry. You want something full of meat? Fish fry. You want something crispy and soft? Fish fry. There is no why and how of things. It is just that good to taste. Making crispy and delicious fish fries keeps the people talking. Bengali wedding menus are incomplete without it. If you don’t have fish fries, most of the guests will say the wedding wasn’t lavish enough. When it comes to hosting parties or big gatherings, a plate of fish fries seals the deal. 

Now, fish fries in the true Kolkata sense are made with bhetki fish fillets coated in bread crumbs and deep-fried in oil. While cooking delights for the British officers, the Indian cooks were often directed to emulate European dishes. British country cuisine, a favourite of the British, was in particular demand. The available indigenous ingredients and Indian produce were inadequate to replicate the same Western flavour. As a result, the Bengali chefs began blending, tweaking, and flavouring the Western recipes according to their culinary knowledge and expertise. This was when the fish fry and a few other raved and legendary dishes, such as macher chop and kabiraji, came into existence. It won’t be wrong to claim that British fish and chips are the inspiration for Kolkata fish fry. 

The usage of sweetwater bhetki is the highlight of the Kolkata fish fry. This particular fish species is famous for its fleshiness and lack of bones. It has a distinctive flavour. As a result, fish is a suitable option for the inner, tender fillet. With the crumb coating, the outer layer becomes crispy. Cucumbers, carrots, and thin slices of onion in a salad with a squeeze of lemon are typically served as a side dish. Bengali kasundi works perfectly as a pungent dip. The best part is you can prepare Kolkata-style fish fries at home in 1 hour and serve them instantly.