Indian Appetizers and Snacks

Fish Kabiraji Recipe

Fish Kabiraji Recipe

Fish Kabiraji is a beloved Bengali dish known for its crispy, lace-like batter coating around tender, flavorful fish fillets. This classic snack or appetizer is perfect for festive occasions or as a teatime treat.

Ingredients

For the Fish:

  • 4 boneless fish fillets (bhetki, cod, or any firm white fish)
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon lemon juice
  • 1/2 teaspoon turmeric powder
  • Salt to taste

For the Batter:

  • 1/2 cup all-purpose flour (maida)
  • 1/4 cup cornstarch
  • 1 large egg
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon black pepper powder
  • Water as needed

For Frying:

  • 2 cups oil (for deep frying)
  • 2 tablespoons breadcrumbs (optional, for extra crispiness)

Instructions

Step 1: Marinate the Fish

  1. Wash and pat dry the fish fillets.
  2. Marinate with ginger-garlic paste, lemon juice, turmeric powder, and salt. Set aside for 20-30 minutes.

Step 2: Prepare the Batter

  1. In a mixing bowl, whisk together all-purpose flour, cornstarch, black pepper, baking powder, and a pinch of salt.
  2. Crack the egg into the mixture and whisk until smooth.
  3. Gradually add water to form a thick, flowing batter. Ensure there are no lumps.

Step 3: Coat the Fish

  1. Heat oil in a deep frying pan or wok over medium heat.
  2. Dip each marinated fish fillet into the batter, ensuring it is evenly coated.
  3. Sprinkle breadcrumbs lightly over the coated fish for added crispiness (optional).

Step 4: Fry the Fish

  1. Carefully place the batter-coated fish into the hot oil.
  2. Fry in batches, ensuring the fillets do not overcrowd the pan.
  3. Cook until the batter turns golden brown and crispy on all sides, about 4-5 minutes per fillet.
  4. Remove and place on a paper towel to drain excess oil.

Step 5: Serve

  1. Serve the Fish Kabiraji hot with kasundi (Bengali mustard sauce) or tomato ketchup.
  2. Garnish with onion rings and lemon wedges.

Tips for Perfect Fish Kabiraji

  1. Choose Fresh Fish: Fresh, firm fish fillets work best for this recipe.
  2. Rest the Batter: Let the batter rest for 10 minutes before use for better results.
  3. Maintain Oil Temperature: Ensure the oil is hot but not smoking to achieve even frying.
  4. Crispy Coating: For an ultra-crispy texture, double-dip the fish in batter and breadcrumbs.
  5. Serve Immediately: Kabiraji tastes best when served hot and crispy.

Nutrition Facts (Per Serving)

  • Calories: 250 kcal
  • Protein: 15g
  • Carbohydrates: 12g
  • Fat: 15g
  • Fiber: 1g
  • Sugar: 0g

Fish Kabiraji is a delightful fusion of flavor and texture, making it a must-try for fish lovers. Enjoy this Bengali delicacy and savor its rich, crispy goodness!

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