Fish Kabiraji Cutlet

Fish Kabiraji Cutlet Recipe

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About Fish Kabiraji Cutlet Recipe:

Digging into some fish kabiraji with some ketchup and salads is sinful indulgence. This Bengali Street snack, the Fish kabiraji cutlet sees it’s origin in colonial era. This dish dates back to a time when the British officers in Bengal wanted their cooks to some cutlets that was eaten way back in London. This cutlet that came into making saw a very nice and delicate egg coating made with egg chiffonade. The name kabiraji comes from the world coverage that the fish/ chicken used to see. 

Fish Kabiraji happens to be on of the prominent dish in most cabins in Kolkata. Mostly made with bhetki steaks, sees a interestingly crispy coasting of eggs and cornflour making it much delectable to savour as a snack.

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  • 17 Ingredients
Ingredients
Adjust Servings :
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Ingredients for Fish Kabiraji Cutlet Recipe

  • As required Breadcrumbs
  • As required Salt
  • 80 gram Onions
  • 10 gram coriander leaves
  • 10 gram Parsley
  • 50 gram green chillies
  • 10 gram Garlic
  • 10 gram ginger
  • 25 gram Salt
  • 2 gram Bengali gorom moshla
  • 1/2 teaspoon Msg
  • 5 gram Sugar
  • 4 gram pepper
  • 2 teaspoon Lime
  • 2 Egg
  • 50 gram maida
  • 1.50 kilogram Bhetki
Nutrition
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Fish Kabiraji Cutlet Recipe

Steps to prepare

STEP 01

step 1- Wash the fish and out it in the tray and pat it dry. Keep the tray in the fridge so that it dries well

Cooking directions

STEP 01

Step 1-Make a paste of onion, coriander leaves, green chillies, garlic, ginger, salt, sugar, black pepper, and lime juice.

STEP 02

Cover the fish well with the marinade on both sides and let it rest for 20 minutes.

STEP 03

Step 3- Now dip the fish coated with spices in egg and cornflour batter and roll over some breadcrumbs.

STEP 04

Step 4- Heat the oil and fry the marinated fish on both sides. The lower the flame and keep adding the egg drop on it gently till it gets cooked well. Take it out on a paper towel and keep aside

Storage and serving method

STEP 01

Serve it hot with some ketchup and salad

STEP 04

After 30 minutes add beaten eggs, and plain flour (maida) and mix well.

STEP 05

Add salt in the breadcrumbs and coat the marinated fish well for the covering

STEP 06

Grind a smooth paste of green chilies,pepper and salt. Add it in 200g of egg and mix well. Add some maida and cornstarch to make it thicker.

STEP 07

Grind a smooth paste of green chilies,pepper and salt. Add it in 200g of egg and mix well

STEP 01

Heat oil to deep fry in a pan. Fry the coated fish and set aside

STEP 09

In heated oil make the other coating but fry the mixed batter like hairline coating with the help of fingers as shown

STEP 10

Dip the fried fish into fresh 2 eggs batter. And drop the fish in on corner of the fried batter

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