Fish Kabiraji (Bengali Fish Fillets) Recipe

 
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Fish Kabiraji (Bengali Fish Fillets)
How to make Fish Kabiraji (Bengali Fish Fillets)
  • Chef: Ruhi Verma
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

Fish fillets coated in beaten egg and breadcrumbs are pan fried to get this exotic Bengali delicacy.

Ingredients of Fish Kabiraji (Bengali Fish Fillets)

  • 500 gm (8pc) fish fillet (bhetki or cod)
  • 4 green chillies
  • 100 gm onions
  • 8 eggs
  • 10 cloves of garlic
  • 250 gm breadcrumbs
  • 25 gm ginger
  • 8 Tbsp oil
  • 1 lemon
  • 1/2 cup coriander-chopped
  • 1/4 cup mint-chopped
  • 100 gm besan

How to Make Fish Kabiraji (Bengali Fish Fillets)

  • 1.Wash the fish fillets properly. Soak the fish in salt, lemon juice and 4 cups of water for about 10 minutes. Drain and wipe dry.
  • 2.Now marinate the fish for 1 hour with onion, garlic, ginger, green chilli paste, finely chopped mint, coriander and add salt to taste.
  • 3.Mix the gram flour and salt. Drop it over the fish.
  • 4.Heat some oil in the pan.
  • 5.Beat eggs with a pinch of salt.
  • 6.Take each fillet and cover it with the beaten eggs mix. Then sprinkle it with breadcrumbs.
  • 7.Deep-fry the fillets till they're brown on both sides.
  • 8.Note: Substitute the fish with boneless pieces of chicken breasts, beaten flat for Chicken Kabiraji

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