Bengali-Style Fish Fry
Matcher Fry
Bengali-Style Fish Fry
Equipment
- Non-stick frying pan
- Mixing bowl
- Cooking spoon
Ingredients
- 1 lb. fish fillet such as cod, tilapia, or haddock, cut into pieces
- 1 tbsp. garlic paste
- 1 tsp. onion powder
- 1 tsp. lemon juice
- Salt and pepper to taste
- Cilantro/coriander leaves chopped
- 4 tsp. oil
Optional:
- Bread crumbs
- 1 egg beaten
Instructions
- In a mixing bowl, combine the fish pieces with garlic paste, onion powder, lemon juice, salt, pepper, and chopped cilantro/coriander leaves.
- Mix well to coat the fish evenly.
- Allow it to marinate for a few hours in the refrigerator.
- Heat oil in a non-stick frying pan over medium-high heat.
- Once the oil is hot, carefully add the marinated fish pieces to the pan.
- Fry for about 10 minutes on each side until golden brown and cooked through.
- Optional step: If using, dip each fish piece into beaten egg, then coat with bread crumbs.
- Fry the breaded fish pieces in the hot oil until golden and crispy on both sides, about 2-3 minutes per side.
- Remove the fried fish from the pan and place them on a paper towel-lined plate to drain excess oil.
- Serve hot as is or with your favorite dipping sauce.
Notes & Wine Advice
Wine Advice:
The simplicity and bold flavors of this dish pair well with a light and crisp white wine such as Sauvignon Blanc or Pinot Grigio. If you prefer red wine, opt for a light-bodied and fruity Pinot Noir.