Thursday, August 12, 2010



  • Fish fillets: 500 grams cut into 5-6 pieces
  • Lime juice: 3 tablespoons
  • Red chilli powder: 1 teaspoon
  • Green chillies: 2
  • Garlic: 4 cloves
  • Fresh coriander leaves: 1 cup
  • Onions: 1 medium
  • Salt: to taste
  • Eggs: 2 beaten
  • Bread crumbs: 2 cups
  • Oil: for deep frying


Grind together coriander leaves, green chillies, garlics and onion and add lime juice, salt and red chilli powder.
Marinate the fish in the coriander paste for thirty minutes.


Take one fish fillet at a time and dip it first into the egg wash and then in the bread crumbs. Make sure that the fillets are nicely coated with bread crumbs. For very crispy fries refrigerate the fillets for two hours and then deep fry one at a time. Serve with tartar sauce and pickled onions. 

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  1. Hi Dhrubaa
    Your recipes sound fab.. just a quick question... which fish do u use for fish fry. I live in london and dont get bhetki(which is what they generally use in india for fry)

  2. Hi,
    We dont get Bhetki here either. I generally use Tilapia fillets because they are very firm, but you could use any white fish fillets I believe. Thanks for the comment. :)

  3. Hey Dhruba,

    I tried this recipe 2 weeks back for the
    get-together at home. It turned out to be real nice and all the bong folks loved it. Even Sonali who does not eat fish in general tried it and said, she loved the fish fry :). Thanks to you for sharing these wonderful recipes with us !!!

  4. Thank you Chetu. I am glad they liked it :)