Methods of How to make Fish Cutlet: 1. Marinate the Bhetki fish with 2 tsp lemon juice, 2 tsp parsley leaves paste, 1 tsp ginger garlic paste, ¼ tsp red chilli powder, ¼ tsp salt, and ¼ tsp
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Take a pan, place it on medium heat, add refined oil for deep frying and let it gets hot. Put the raw fish cutlet in the oil and slow down the flame for frying the fish cutlets correctly. Increase the flame to medium and fry till golden brown. …
Take a deep pan and add enough oil to deep fry the Bengali fish fry. 175°C-190°C is the perfect temperature of the oil to fry the Kolkata fish fry. Once the oil is hot enough, add the coated fish fillet into the hot oil and fry …
Assemble the paste that will be the second marinade on the fish fillet. This should be of thick consistency. Marinade the fish fillet with the prepared green paste. Keep this aside for half an hour. Meanwhile prepare the …
Take out the fish pieces from ‘first marinade’ and dip in second one. Set aside for 15-30 mins. Take egg and 2-3 tsp of water in a small bowl and whisk lightly. Spread the breadcrumbs on a flat plate. Take out one fish piece at a time …
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Keep both the extra fillet and the formed cutlets in the fridge. Frying and serving Heat a neutral …