Fish kaviraji cutlet is a
very mouthwatering snack and is very popular in Bengal. Actually Bengali
occasions are incomplete without any form of fish fry. It can be better fish
fry, fish kabiraji, topse fry or fish cutlet. This Bengali style fish fry is
called Fish Kabiraji Cutlet. This cutlet has a specialty that is the cutlet is
wrapped by egg which is very crunchy and has no specific shape. It is specially
made by fillets of Bhetki fish or any boneless fish. But obviously nothing
compares the taste of Bhetki. Even if you are a calorie conscious person, you
will forget about calories once you taste this kabiraji cutlet.
This type cutlet is crispy
but not very hard like other type of cutlets. This is a medium version of fish
batter fry and fish cutlet.
When I was child I had
tasted it for the first time in a marriage ceremony. After that I have tried it
so many times in various occasions but still, the first tried kabiraji is very
nostalgic to me for its taste. I am a fish lover like other Bengali. I love
every types of fish preparation but fish kabiraji is very special. The aromas of fish fry attracts me so much
that wherever and whenever I get the aroma, I start filling hungry. J
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| Fish Kabiraji Cutlet |
Ingredients for fish kabiraji:
Fish fillets – 4 pieces
Egg – 4
Ginger paste – 1tsp
Garlic paste – 1tsp
Onion paste – 2 tbsp
Lemon juice – 1tsp
Salt
Black pepper powder
Soda bai carb – 1 pinch
Bread crumbs
White oil
How to make fish kabiraji:
Marinate the fish lemon
juice, onion paste, ginger-garlic paste, pepper powder and salt. Keep aside for
sometimes like 30-45 minutes.
Now take a flat plate and
spread the bread crumbs. Then coat the fish fillets one by one and keep aside.
Take a bowl and beat one
egg with salt, pepper powder and a pinch of soda bai carb.
Heat a wok and take enough
oil to deep fry.
Now put a fish into the
hot oil and fry it. When the colour is changed, spread some beaten egg with
your fingers or a spoon. As a result you will see that your cutlet will get a
wrapper. Many bubbles will form due to egg. Flip off the cutlet with a spatula
and spread some egg in same way on the other side. When this egg portion turns
golden, remove from the oil and keep it on a paper napkin. Then serve it with
some green salad and tomato ketch up or kasundi (a Bengali style mustard
sauce).
It is always served hot.
Sometimes I have seen some
recipe with rice flour instead of egg. But I have never tried it. This is the
other way to make crispy kabiraji. But somehow I think that rice powder cannot
give same crispiness like egg. And obviously this is my own opinion.
