Restaurant-Style Bengali Fish Fry with Spiced Potato Topping
1 hour
813 reads
About Restaurant-Style Bengali Fish Fry with Spiced Potato Topping
Transport your taste buds to Bengal with this incredibly easy, restaurant-style fish fry! Imagine crispy, golden-brown fish fillets, layered with a fragrant blanket of spiced mashed potatoes, capsicum, and aromatic spices.This dish is a delightful dance of textures, from the flaky fish to the creamy potato topping. The symphony of flavors is truly unforgettable, balancing warmth and spice with a bright, citrusy finish from a squeeze of lemon.Perfect for a quick weeknight dinner or a dazzling centerpiece for your next party, this fish fry recipe is guaranteed to impress. Get ready for a culinary adventure!
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See the 30-Day PlanRecipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Fish
- 250 gm Fish Fillet (such as tilapia or cod)
- 2 tsp Lemon Juice
- 1/2 tsp Salt
- 1 tsp Pepper black, freshly ground
For the Spiced Potato Topping
- 1/2 cup Potato mashed
- 1 cup Bell Peppers capsicum, finely chopped
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 1/2 tsp Chili Powder red
- 1/2 tsp Salt or to taste
- 2 tsp Bengal Gram Powder roasted
- 2 tsp Garam Masala
Instructions
- Marinate the fish fillets with lemon juice, salt, and pepper. Set aside for 10 minutes to allow the flavors to meld.
- Heat oil in a frying pan over medium heat. Add ginger and garlic paste and sauté for a minute until fragrant.
- Add the chopped bell pepper and sauté for 2-3 minutes until slightly softened. Stir in red chili powder and salt.
- Add the mashed potatoes and roasted Bengal gram powder to the pan. Mix well to combine. Shallow fry the mixture for a few minutes, stirring occasionally, until heated through and slightly browned.
- Sprinkle garam masala over the potato mixture. This adds a warm, aromatic touch to the topping.
- Spread the spiced potato mixture evenly over the marinated fish fillets.
- Heat oil in a separate frying pan over medium heat. Gently place the fish fillets (topped with the potato mixture) in the pan.
- Pour the beaten egg over the fish. This helps to create a crispy and golden crust. Carefully flip the fish and cook the other side until golden brown and cooked through.
- Serve the fish fry hot, garnished with a lemon wedge and a pat of butter, if desired.
Recipe Notes
Good To Know
- This recipe comes from home chef Geeta Biswas, who has a passion for cooking and creating innovative dishes.
Expert Tips
- Adjust the spices to your preference. Start with smaller amounts and taste as you go, adding more if needed.
- Fresh, high-quality ingredients will enhance the flavor of the dish.
- Don't be afraid to experiment with variations. Try adding different vegetables or proteins to make it your own.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Allow the dish to cool completely before storing to prevent condensation.
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Recipe Nutrition
Calories: 407kcalCarbohydrates: 20gProtein: 31gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 155mgSodium: 1310mgPotassium: 866mgFiber: 4gSugar: 4gVitamin A: 2747IUVitamin C: 109mgCalcium: 59mgIron: 2mg
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4 Comments
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Looks so flavorful! Thanks for posting.
This looks so appetizing! Thank you.
Looks so appetizing! Thank you for posting.
Absolutely mouthwatering! Great share.