This fried fish recipe showcases bhetki, an iconic Bengali fish, in a crispy semolina, vermicelli, and poppy seeds crust. The fish is marinated in zesty spices before being generously coated in semolina, vermicelli, and poppy seeds and fried until golden. While not a traditional recipe, it draws on classic Bengali fish fry methods and ingredients. The contrast of the flaky fish interior with the crunchy, well-spiced exterior is simply irresistible. Enjoy it hot as a starter or main with kasundi or steamed rice.
Sunrise tip: Coating the marinated fish pieces in a beaten egg mixture before adding the semolina, vermicelli, and poppy seeds helps the crust stick better and become extra-crispy when fried.
Time: 2 minutes
Soak Sunrise Shorshe-Posto Powder with a pinch of salt and 50 ml of lukewarm water.
Mix well and keep it aside for 10 to 15 minutes.
Time: 10 minutes
Take the bhetki fish pieces in a bowl.
Add salt to taste, ginger paste, garlic paste, lemon juice, green chilli paste, Sunrise red chilli powder, Sunrise garam masala, Sunrise cumin powder, 1 piece of egg yolk, shorshe-posto slurry (prepared in the previous step), corn flour and all purpose flour.
Mix well and keep it aside.
Time: 5 minutes
In a shallow dish, spread the vermicelli. Dip 2 well-mixed fish pieces on the vermicelli and coat them well.
Place the coated fish pieces on a plate.
Time: 5 minutes
Spread the poppy seeds on a flat dish. Dip 2 well-mixed fish pieces in the poppy seeds until well coated. Place the coated fish pieces on a plate.
Time: 5 minutes
Spread the semolina on a flat dish. Dip 2 well-mixed fish pieces in semolina until well coated. Place the coated fish pieces on a plate.
Time: 15-20 minutes
Heat refined oil in a deep pan or kadai over medium-high heat. Once hot, slide in the coated fish pieces carefully, 2 at a time. Fry for 3-4 minutes on each side until the crust is golden-brown and crisp. Drain on kitchen paper.
Time: 2 minutes
Arrange the fried fish on a serving platter. Squeeze some lemon juice and/or sprinkle chopped coriander leaves on top. Serve hot with kasundi (Bengali mustard sauce) or steamed rice. The crispy fish fry also makes a great starter or snack.
Side Dish: Thinly sliced onion rings tossed with chopped green chillies and a squeeze of lime
Accompaniment: Steamed rice with ghee, kasundi (Bengali mustard sauce)