Crispy Dhakai Fish Fry: Authentic Bangladeshi Recipe
30 minutes
716 reads
About Crispy Dhakai Fish Fry: Authentic Bangladeshi Recipe
Experience the fiery delight of Dhakai Fish Fry, a classic Bangladeshi dish originating from Dhaka. This recipe unveils the secrets to achieving perfectly crispy fish fillets, bursting with the aromatic blend of spices quintessential to Bengali cuisine. Tender fish is marinated in a vibrant mixture of red chili powder, coriander, cumin, and flavorful onion paste, creating an unforgettable taste experience.Whether you're a seasoned home cook or a curious culinary explorer, this Dhakai Fish Fry recipe is surprisingly simple to master. The result? A dish that's perfect for a weeknight dinner, a special occasion, or even a satisfying snack. Prepare to be transported to the bustling streets of Dhaka with every delicious bite!Get ready to impress your family and friends with this authentic Bangladeshi recipe. The detailed instructions and expert tips below will guide you through each step, ensuring a flawlessly crispy and flavorful Dhakai Fish Fry every time.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Fish & Marinade
- 500 gm Fish boneless, catfish, or tilapia. firm, such as ilish (hilsa), white-fleshed fish works best. fillets
- 1 tbsp Chili Powder adjust to your spice preference., red
- 1 tbsp Coriander Powder use ground coriander for a smoother texture.
- 1 tsp Cumin Powder
- 1/2 cup Onion paste
- 2 tbsp Ginger paste
- 2 tbsp Garlic paste
- 1.5 tsp Salt or to taste.
- 1/4 cup Yogurt also known as curd
- 1 tbsp Vegetable Oil for marinating
Coating
- 1/2 cup Gram Flour but regular gram flour works as well., roasted bengal gram flour is preferred
- 1/4 cup Rice Flour
Frying
- Vegetable Oil for deep frying
Instructions
Marinate the Fish
- Wash the fish fillets thoroughly and pat them dry. In a bowl, combine the fish with red chili powder, coriander powder, cumin powder, onion paste, ginger paste, garlic paste, salt, yogurt, and 1 tablespoon of vegetable oil. Mix well to ensure the fish is evenly coated. Let it marinate for at least 15-20 minutes, or longer for deeper flavor.
Prepare the Coating
- In a separate bowl, combine the gram flour and rice flour.
Coat and Fry
- Gently coat each marinated fish fillet in the flour mixture, pressing lightly to ensure it adheres well. Heat the vegetable oil in a deep pan or wok over medium-high heat. Once the oil is hot (a pinch of flour should sizzle immediately), carefully add the coated fish fillets. Fry in batches to avoid overcrowding the pan. Fry until the fish is golden brown and crispy on both sides, about 3-4 minutes per side.
Serve
- Remove the crispy fish fillets from the pan and place them on a wire rack or paper towel to drain any excess oil. Serve hot with your favorite sides, such as rice, roti, or a fresh salad.
Recipe Notes
Expert Tips for the Perfect Dhakai Fish Fry
- For extra crispy fish, allow the marinated fish to rest in the refrigerator for at least 30 minutes before coating and frying.
- Don't overcrowd the pan when frying. This will lower the oil temperature and result in soggy fish instead of crispy fish.
- Adjust the amount of chili powder to your preferred spice level. Start with less and add more if needed.
- For a richer flavor, you can add a pinch of turmeric powder to the marinade.
Related Posts You May Like
Recipe Nutrition
Calories: 152kcalCarbohydrates: 8gProtein: 1gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 855mg
Geeta Biswas
Articles: 919
4 Comments
Leave a Reply
You must be logged in to post a comment.
This is amazing! Excited to make it.
Looks so incredible! Thank you for sharing.
This is amazing! Excited to make it.
This looks so good! Appreciate the share.