Saturday, November 17, 2007

Bhetki Maach Butter Fry (Batter Fry)

This is one of the most delicious side dish for all bengalis. Bhetki Maach Butter Fry ( originally Batter Fry) This goes extremely well as a side dish with muger dal and gorom bhaat as also as a snack with Kashundi ( Mustard Sauce - which makes your nose run even in summer)

Some people advice marination , some dosen't - personally I don't believe in fish marination - bhetki itself is soft and delicious enough. Just a light marination would do. The oil to be used depends on the kadai..and you should be able to dip the fish pieces completely in it. The residual oil is not an waste and can used to cook macher jhol or fry fishes - sometimes I store it to use in veggies with fish like Rui macher matha with cabbage, mulo ( radish) with either chingri or surmai - one of the delicacies I invented while staying in Mumbai.

The Ingredients

The Fish

1/2 kg Bhetki Fillets cut in square pieces
200 - 250 gm of White sunflower or any Oil for Cooking


1 tbsp Ginger Paste
1 tbsp - Garlic Paste - for gods sake dont use the ginger-garlic or any readymade paste as they come with vinegar and might spoil the taste.
1/2 Lime
1 tsp of Salt.
1 tsp of Green Chilly Paste
Corriander paste (2 green chillies along with 4-5 stems of Corriander leaves wet grinded)
1/2 tea spoon or one pinch jeera powder.

6 tbsp of Corn Flour
2 Eggs
1/4 cup of Milk.
1/2 spoon black pepper powder
1/4 tea-spoon baking powder (optional)
1 spoon tamarind powder

The Process

Arrange all the pieces of fish in a big plate ( no metal) - Mix all the ingredients of marination in
a small bowl thoroughly. Apply to both sides of the fish and leave it for a while. 15 minutes to 30 minutes should be OK.

For the batter - mix the corn flour in milk with constant stirring leaving no lumps - once done mix the eggs until smooth.

Heat oil in the kadai - its better to pour all the oil in the beginning so that you do not worry later. Add two or three whole black pepper to flavor the oil. Once the oil is hot and you can see smoke leaving the kadai - drop a small amount of batter - just a drop to see how fast it turns brown and then black. Now reduce the flame to medium ( else the fries will burn out) . Dip the fish in the batter so as both sides are coated properly - and then drop them in the oil. Press it down with a flat spoon and turn t it to check both sides. Once brown - remove it and keep it on a plate with adequate tissue paper covered to soak the excess oil.

Traditionally a few great hotels in Calcutta serve the fry with tartar sauce. I have the recipe in this blog. Please check it by clicking here

Next week, I am planning to prepare a new kind of prawn cutlet - and if it turns out good, I will for sure, share with you.


Clumsy Cook said...

Sounds delicious and I want to try that mustard sauce!!

Jack Sparrow said...

But there is a small difference in the bottled mustard powder and a self-made mustard sauce - blend all mustard seeds in a blender at high power mixing a tea-spoon of salt ( which prevents it from getting biter. You can mix one green chilli (its common for bengalis to do that)..and a tea-spoon of chooped cilantro also.

Cheers to life !

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Sra said...

This sounds absolutely deliscious. I was searching for exactly this kind of e recipe to prepare in my Hubby's bday.
Thanks for sharing :)