By Krati Purwar
September 18, 2025
Bengali fish fry is a must-try during Pujo. It is a delicious preparation that pairs well with various beverages and is also beneficial for your health. Here are a few tips to perfect the recipe.
Pick the right fish; if possible, choose boneless pieces. The ones with rich flavours are katla, rohu, and ilish.
Marinate the fillets nicely with green chilli paste, ginger-garlic paste, lemon juice, salt, pepper, and onion paste.
For a crispy exterior, double coat the fish with eggs and breadcrumbs. You should also refrigerate it for the coating to solidify a bit.
Pick the right oil for shallow or deep frying. The temperature should be hot to prevent the fillets from turning oily and greasy.
Avoid overcrowding the pan to ensure uniform cooking. If you add too many fillets at once, the fillets might not turn out crispy or remain undercooked.
Drain the excess oil by taking out the fillets on a butter paper or tissue. This will add to the crispy texture.