Calcutta Fish Fry

Bong Eats describes Calcutta fish fry, also called diamond fry, as a crumb-coated Bhetki fillet. Their recipe recreates a favourite version from Apanjan in Kalighat, using a ground green marinade and straight-edged cutlets.

The fillets are dried with paper towels and chilled further on a tray. Onion, coriander leaves with their roots, flat-leaf parsley, green chillies, garlic, ginger, salt, Bengali garam masala, MSG, sugar, black pepper and lime juice are ground together for the marinade.

The fish is coated with the marinade and chilled, then beaten eggs and maida are gently mixed through it. The breading stage coats each cutlet in breadcrumbs, egg wash and another layer of breadcrumbs.

A broad cleaver or bench scraper straightens the sides into an even rectangle. The cutlets fry in the selected peanut oil over medium-high heat until golden brown, and the recipe serves them hot.

The preparation belongs to the Calcutta crumb-coated fish-fry style that Bong Eats describes in cabin restaurants, takeaway shops, street-food stalls and catered events. Its green marinade is enclosed by the fried breadcrumb coating.