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| Fish Fries |
This Jamai Shosti my Mother in Law prepared Fish fries for me. It was ‘the’ surprise item this time. The Fish Fries were extremely crunchy and when they were being deep fried in the oil the whole house was buzzing with the restaurant like smell.Mentioned below is a step by step procedure of preparing the fish fry. But at the outset I would also like to mention that preparing the “cakes” is the crux of the matter and also the most difficult part. You need to apply deft touches to prepare it.
Step 1 – Marination:
Ingredients:
- Bhetki Fillets – 4. The number depends on how many you want to serve.Choose very thin fillets.
- Onion Squeeze: Squeeze the juice from 250 gms of onion paste.
- Ginger Juice:Squeeze the juice from 50 gms of ginger paste.
- Garlic Juice:Squeeze the juice from 50 gms of garlic paste.
- Lemon Juice: 1 tbsp
- Vinegar: 1 tbsp
- Powdered Sugar: 1 tsp
- Salt: To taste
Procedure:
- Marinade the fish fillets in the above ingredients for 10 hrs in a refrigerator.
Step 2 – Preparing the cakes:
Ingredients:
- Beaten Eggs: 2
- Biscuit Powder: 100 gms. The excess can be saved for future use.
Procedure:
- Take the marinated fish pieces out from the refrigerator and let them stand in the open air for 30 mins.
- Then dip the fish pieces in the beaten egg and then coat the biscuit powder onto the surface by using both the hands. Give the cakes a nice rectangular shape and a uniform coating over the surface.
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| Fish Fry Cakes |
Step 3 – Frying
Ingredients:
- Mustard Oil for deep frying
- Fish cakes
Procedure:
- Heat the mustard oil in a kadai.
- When the oil gets hot, turn the heat to low and deep fry the fish cakes in the oil. Fry both the sides uniformly so that it does not get burnt.This should require around 7-8 mins.
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| Fish Fry |
Serve with green salad and tomato ketchup.
