Panchami, day 5 of Durga Pujo, brought us Samosas to whet the appetite.
Sasthi, day 6 of Durga Pujo, is when the festival truly starts to gain its momentum. The thought of all that celebration, new clothes, and merriment back home in India is enough to make me fall into pity for myself for being so far away from it all.
That kind of self pity can only be cured with my favourite appetizer: The Bengalee “Fry”
This appetizer is a favourite all across the spectrum of fish eating Bengalees. The recipe is Anglo-Indian. The influence of the British Raj – in the guise of parsley and bread crumbs – is very prominent. This “Fry” – as the Bengalees simply call it – is a must at weddings and other ceremonies. Guests rarely – no, never – leave any left over for the host to enjoy after the invitees go home. As an aside, I am yet to find someone who stops at eating just one of these.
Marinated white fish coated in breadcrumbs and deep-fried to perfection. This “Fry” beats the rest of the Fries in my books.
- Fillet of white fish: 6 at least 1/2 inch thick in size (I used cod)
- Onion: 1/4 cup diced
- Garlic: 6 cloves
- Ginger: and 1/2 inch
- Parsley: 1/4 cup whole leaves
- Green Chilli: 3 whole
- Lime: juice of 1 whole lime
- Breadcrumbs: 2 cups or more as needed
- Eggs: 3 whisked
- Oil: For frying
- Sat and Pepper to taste
- In a food blender mince onion, ginger, garlic, parsley, chilis and lime juice with a dash of salt and pepper until nice and smooth.
- Marinate the fish fillets in the mixture for 6 hours or over night. The more time it sits in the mixture the better the taste.
- Prepare a coating station. Whisk eggs in one bowl and dry bread crumbs in other.
- Take fish out of marinade. You don’t need to shake the marinade off. Some of the marinade stuck to the fish with the coating gives it a very nice flavour.
- Dip the fish in egg and then coat in bread crumbs. Repeat the process again.
- Let the coated fish rest in the fridge for 10-15 mins.
- Deep fry in white oil until nice and golden brown, about 1 min preside on medium heat.
- Serve hot with mustard and ketchup.