Kolkata’s Famous Fish Cutlet Recipe
Crispy on the outside, tender on the inside – this iconic Bengali fish cutlet is a must-try!
🛒 Ingredients
- ✅ 1 kg Fish Fillet (Bhetki or Basa)
- ✅ 4-5 Sprigs Fresh Coriander
- ✅ 4-5 Cloves of Garlic
- ✅ 5 Green Chilies
- ✅ 4-5 Whole Black Peppercorns
- ✅ 7 Eggs
- ✅ 150g Breadcrumbs
- ✅ Salt (to taste) & Oil for frying
👨🍳 Step-by-Step Method
Step 1: Prep the Fish
Pat the fillets completely dry with a cloth. This is the secret to a non-soggy cutlet!
Step 2: The Green Spice Paste
Grind coriander, chilies, garlic, and peppercorns into a smooth, vibrant paste.
Step 3: Marination (Resting Time)
Coat fillets with the green paste. Refrigerate for 30 minutes to let the flavors penetrate the meat.
Step 4: The Double Coating Process
Dip in whisked egg, then roll in seasoned breadcrumbs. Repeat this twice for that signature "Kolkata Cabin" crunch!
Step 5: Deep Frying
Fry on Medium Heat until golden brown. Frying on high heat will burn the outside while leaving the fish raw.
🌟 Sarkar's Secret Tips
- The Oil: For the most authentic flavor, use a mix of refined and a dash of mustard oil.
- Serve With: Must be served with Kasundi (Bengali Mustard) and thin-sliced onions.
- The Fish: Bhetki (Barramundi) is the gold standard for this recipe.
Love this recipe? Share your experience in the comments below! 🐟🔥
