Main Course
Crispy Fish Fry
Poppy Seed Crust
Intermediate
For 4 people

About Fried Fish With A twist: Poppy Seeds/ Vermicelli/ Semolina Crusted Fried Fish


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.

 

Ingredients

  • Sunrise Shorshe-Posto Powder

    30 g
  • Sunrise Garam Masala

    25 g
  • Bhetki Fish pieces

    250 g
  • All Purpose Flour

    15 g
  • Corn Flour

    30 g
  • Poppy Seeds

    100 g
  • Vermicelli

    100 g
  • Semolina

    100 g
  • Egg

    1 whole
  • Water (lukewarm)

    50 ml
  • Salt to Taste

  • Lemon Juice

    ½ lemon
  • Sunrise Red Chilli Powder

    15 g
  • Sunrise Cumin Powder

    15 g
  • Ginger Paste

    15 g
  • Garlic Paste

    15 g
  • Green Chilli Paste

    10 g
  • Refined Oil (for deep frying)

    as needed

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.


Steps

Step 1: Prepare the slurry

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.


Step 2: Prepare the fish

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.


Step 3: Prepare the vermicelli coating

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.


Step 4: Prepare the poppy seeds coating

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.


Step 5: Prepare the semolina coating

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.


Step 6: Fry the fish

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.


Step 7: Garnish and serve

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.


Goes Best With

  • 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)