Chuno Machher Peyaji (Indian carplets’ fritters)
When you are from a family that loves fish, you have to know of recipes involving fish for any meal of the day. This kind of fritters I had first tasted at a renowned Bengali Restaurant; and the idea had stuck in my head. It is an easily replicable recipe that would become a favourite of any family that likes fish.
Ingredients:
- Indian carplets – washed and cleaned properly
- Salt
- Turmeric
- Finely chopped onions
- Finely chopped green chillies
- Finely chopped cilantro (optional)
- Besan (chickpea flour)
- Water for batter
- Oil for frying
Method:
- Marinate the fish with salt and turmeric and set aside for about 30-60 minutes
- Make a batter using all the ingredients except fish
- Now add the fish. The amount and consistency of the batter should be such that it should lightly coat the fish.
- Heat oil in a pan, and fry in low flame till both sides are golden brown.
- Serve with kasundi (spicy mustard sauce) or ketchup. It could also be an accompaniment to lentils with rice.