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    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)