Fish Batter Fry

Fish Batter Fry is a very simple to make fish fry recipe in which the marinated fish is dipped in batter and deep fried. This recipe will taste great with barramundi (bhetki), halibut, walleye pike, sea bass or basa fish. If none of these are available catfish or tilapiya or as a matter of fact any white fish fillet (including carp fillet) may be used.

 

Now coming to this version of the recipe, this I learnt from my mother-in-law (Mrs. Shyamali Chakraborty); and she insists on calling it Fish Butter Fry. This post is dedicated to her, since she has always given in to my whims and fancies for particular recipes at wee hours of the day. Also my father-in-law (Mr. Tarit Kanti Chakraborty) who has never tired of writing her instructions down and emailing them to me for keepsake.

 

 

Ingredients:

  • Bhetki fillet, 500 g
  • Flour 25 g
  • Pinch of baking powder,
  • Arrowroot 75 g
  • White oil for frying (and also for batter if you choose to)
  • Salt according to taste
  • Black pepper powder
  • Lemon 1pc
  • Egg 1 pc
  • Butter 25 g (in case you choose to use it in the batter)

 

Method:

1) White fish fillet marinated in juice of lemon for 15 mins. Drain the liquid after 15 mins and apply salt and pepper. Keep marinated for about 30 minutes.

2) Make batter with some ice, about a cup of flour, to which you add 2 eggs, a spoonful of cornflour, two pinches of baking powder and salt to taste. Mix in well. Now add a heaped dinner spoon full of butter (or white oil). Mix it in properly.

3) Heat oil in a deep bottomed vessel for deep frying.

4) Coat the fillet with the batter and fry well.

5) Serve with tomato ketchup, mayonnaise or tartar sauce. Or even mustard sauce or kasundi.

Tip: According to Executive Chef Jayanta Banerjee , you may add refined oil instead of butter for crispiness. Also, start making the batter with ice instead of water (in case you need to add). Thanks chef for sharing your valuable tips and tricks!