Popular fish cutlet covered with beaten eggs and cooked till crispy
Snacking is the solution to all of our problems. For foodies, whether you are bored, depressed, or just hungry, a snack may make everything better. When the desire to nibble on excellent food strikes, it does not go until the stomach is full of crispy and tasty treats. You search your kitchen for something to thrill your taste sensations and raise your spirits. That is why you enjoy snacking on cutlets. Crispy on the exterior and soft on the inside, the little circular cutlet is a delectable delight. The Fish Kabiraji cutlet is a Calcutta specialty. It is served in 'cabins,' which are cafe-style eateries.
This fish kabiraji cutlet recipe, like several other classic Bengali appetisers, was presumably invented during the British period and inspired by British cuisine, as Kolkata was the capital of India for a long time. The name kabraji is said to be derived from the English word covering, which signifies that a crispy cover (made of eggs and cornflour) is used to wrap the fried fish cutlet. Mitra Cafe has been creating several bengali cutlets and kabiraji recipes since the British time, and their fish kabiraji dish is one among them.
For the marinade
For the breading:
Method for preparation:
Marinate fish fillet
Breading the fillet
For the covering: