Biyebari Fish Fry, also known as Bengali Fish Butter Fry, is a popular Bengali dish featuring crisp, golden-fried Bhetki fish fillets coated in a delicately spiced batter. The boneless fish pieces are first marinated in a flavourful paste of ginger, garlic, onion and green chillies, then dipped in a light, airy batter before being deep-fried until perfectly crunchy on the outside while remaining soft and flaky inside. Ideal as an appetiser or a main course with dal and steamed rice, this Bhetki fry is an easy, tasty way to enjoy the beloved Bengali staple.
Sunrise tip: To ensure the batter stays crisp and doesn't turn soggy, add a pinch of baking soda to the batter just before frying the fish. This will aerate the batter and help it puff up slightly when it hits the hot oil.
Time: 20 minutes
Take the fillets in a large bowl, add water, lemon juice and salt to it. Keep it aside for 20 minutes.
Time: 5 minutes
In a bowl, mix together Sunrise Mustard Oil, onion paste, ginger-garlic paste, green chilli paste, Sunrise Ajwain, finely chopped parsley, black pepper powder and salt.
Mix well to form a smooth paste.
Time: 2 hours
Remove the water from the fish pieces and add those pieces to the fish marinade.
Coat the Bhetki fillets evenly with the marinade, making sure to cover both sides.
Marinate for 2 hours to allow the flavours to penetrate the fish.
Time: 5 minutes
In a large bowl, whisk together the cornflour and egg.
Gradually add the chilled water, stirring constantly, until you have a smooth batter of coating consistency.
Spread the breadcrumbs on a platter on the side to coat them after covering them with the egg and cornflour batter.
Time: 5 minutes
In a deep pan or kadai, heat the vegetable oil over medium-high heat until it reaches 180°C.
To test if the oil is hot enough, drop a small amount of batter into it - the batter should sizzle and rise to the surface immediately.
Time: 12-15 minutes
Take the marinated fish fillets. Dip each fillet into the batter, then dipping it in the breadcrumbs platter, coating it completely.
Gently slide the battered fish into the hot oil, taking care not to overcrowd the pan.
Fry the fillets for 3-4 minutes on each side until crisp and golden brown. Drain on a wire rack or paper towels to remove excess oil.
Arrange the hot Bhetki fry on a serving platter. Garnish with lemon wedges and finely chopped coriander leaves if desired. Serve immediately with kasundi (Bengali mustard sauce) or green chutney.
Side Dish: Begun bhaja (fried eggplant slices), aloo bhaja (spiced potato fry)
Accompaniment: Steamed rice, dal, green salad