Fish batter fry need Bhetki fillet marinated with salt, black pepper, lemon juice and ginger garlic paste coated with a spicy corn flour and refined wheat flour batter. It is then fried in cooking oil to perfection. Read my recipe to learn the steps to make fish batter fry at home.
KEY TAKEAWAYS
- Fish batter fry is a delectable snack item that is very easy to make at home.
- Serve it hot along with spicy and tangy mango (Aam) kasundi, classic tomato sauce, a light and refreshing mixed green salad, sweet chili sauce, cool mint yogurt sauce, creamy cucumber raita, and sweet and tangy tamarind chutney.
- Fish batter fry tastes savory, spicy, juicy, and rich.
- The taste of fish batter fry resembles fish cutlets, fish kabiraji, and fish pockets.
The Ingredients:
- 7 pieces fish (Bhetki fillet, large)
For marinating the fish fillets:
- ½ tsp salt
- ½ tsp black pepper powder
- ½ tsp ginger garlic paste
- ¼ tsp lemon zest (Gondhoraj)
- 1 tsp lemon juice (Gondhoraj)
To make the batter:
- ½ cup refined wheat flour (maida) (100 gm)
- 4 tbsp corn flour (50 gm)
- ½ tsp baking powder
- ¼ tsp baking soda
- Salt – To taste
- ¼ tsp black pepper powder
- 2 tbsp butter (melted)
- 8 pieces ice cubes
- 2 tbsp water (normal)
- Lemon zest (Gondhoraj) – A pinch
- 1 tsp lemon juice (Gondhoraj)
To fry the fillets:
- Refined oil – An adequate amount
To serve:
- Mango (aam) kasundi – A small bowl
- Tomato sauce – A small bowl
I came across this recipe during a local tour in 24 Parganas. The guide brought it as a tiffin lunch, casually offered a bite. I was not even hungry, but the flavor—it was like fireworks in slow motion. I begged her for the recipe. She said, “I don’t measure anything, just feel.” That stuck.
At home, I followed her chaos-style instructions. The first attempt was too sour, the second too bland. Eventually, I found the center. It is now my “creative day” dish—something I make when I want to work with my hands and trust my gut.
How to Make Fish Batter Fry? (Step by Step Guide with Images)
Step 1: Take 7 large pieces of Bhetki fillets on a plate and add ½ tsp of regular table salt, ½ tsp of black pepper powder, and ½ tsp of ginger garlic paste to it.
(Pro tip: I prefer large pieces. You may cut them if you want).
Step 2: Then, use a grater to put ¼ tsp of lemon zest (Gondhoraj).
(Pro tip: Make sure that you do not grate the white potion of the lemon skin. This will make the fries taste bitter).
Step 3: Next, squeeze about 1 tsp of fresh lemon juice.
Step 4: Mix them. Keep aside for 10 to 15 minutes for everything to set properly.
(Pro tip: Bhetki fish does not need hours of marination like chicken or mutton).
Step 5: In the meantime, take a bowl and make the batter with ½ cup (100 gm) of refined wheat flour (maida), 4 tbsp (50 gm) of corn flour, ½ tsp of baking powder, ¼ tsp of baking soda, ¼ tsp of black pepper powder, salt to taste, and 2 tbsp of melted butter. Mix them nicely.
Step 6: Now, add 8 pieces of ice cubes and 2 tbsp of normal water to it. Let them melt. Mix them.
(Pro tip: If you do not have ice cubes at home, use chilled water. Do not use a lot of water. You will need a batter with a thick consistency or else it will not stick to the fish pieces.).
Step 7: Add lemon zest and juice.
Step 8: Mix them. Check consistency.
(Pro tip: You may add one egg first and then a little bit of water to the batter if you want at this point, though I am not since I am allergic to eggs).
Step 9: Now, heat an adequate amount of refined oil in a kadai on a high flame. Put a drop of batter in it to check whether it floats. Reduce the flame to medium as it is sufficiently hot.
Step 10: Coat each fish fillet with the batter.
Step 11: Release it gently in the hot oil.
Step 12: Fry it, flipping occasionally. Remove when golden brown.
Step 13: Your tasty and spicy homemade fish batter fries are ready. Lay it on a plate and serve it hot with mango (aam) kasundi and tomato sauce.
Recipe Card
Fish Batter Fry
Ingredients
- 7 pieces fish Bhetki fillet, large
For marinating the fish fillets:
- ½ tsp salt
- ½ tsp black pepper powder
- ½ tsp ginger garlic paste
- ¼ tsp lemon zest Gondhoraj
- 1 tsp lemon juice Gondhoraj
To make the batter:
- ½ cup refined wheat flour maida (100 gm)
- 4 tbsp corn flour 50 gm
- ½ tsp baking powder
- ¼ tsp baking soda
- Salt To taste
- ¼ tsp black pepper powder
- 2 tbsp butter melted
- 8 pieces ice cubes
- 2 tbsp water normal
- Lemon zest Gondhoraj, a pinch
- 1 tsp lemon juice Gondhoraj
To fry the fillets:
- Refined oil An adequate amount
To serve:
- Mango aam kasundi, a small bowl
- Tomato sauce A small bowl
Instructions
- Take 7 large pieces of Bhetki fillets on a plate and add ½ tsp of regular table salt, ½ tsp of black pepper powder, and ½ tsp of ginger garlic paste to it. (Pro tip: I prefer large pieces. You may cut them if you want).
- Then, use a grater to put ¼ tsp of lemon zest (Gondhoraj). (Pro tip: Make sure that you do not grate the white potion of the lemon skin. This will make the fries taste bitter).
- Next, squeeze about 1 tsp of fresh lemon juice.
- Mix them. Keep aside for 10 to 15 minutes for everything to set properly. (Pro tip: Bhetki fish does not need hours of marination like chicken or mutton).
- In the meantime, take a bowl and make the batter with ½ cup (100 gm) of refined wheat flour (maida), 4 tbsp (50 gm) of corn flour, ½ tsp of baking powder, ¼ tsp of baking soda, ¼ tsp of black pepper powder, salt to taste, and 2 tbsp of melted butter. Mix them nicely.
- Now, add 8 pieces of ice cubes and 2 tbsp of normal water to it. Let them melt. Mix them. (Pro tip: If you do not have ice cubes at home, use chilled water. Do not use a lot of water. You will need a batter with a thick consistency or else it will not stick to the fish pieces.).
- Add lemon zest and juice.
- Mix them. Check consistency. (Pro tip: You may add one egg first and then a little bit of water to the batter if you want at this point, though I am not since I am allergic to eggs).
- Now, heat an adequate amount of refined oil in a kadai on a high flame. Put a drop of batter in it to check whether it floats. Reduce the flame to medium as it is sufficiently hot.
- Coat each fish fillet with the batter.
- Release it gently in the hot oil.
- Fry it, flipping occasionally. Remove when golden brown.
- Your tasty and spicy homemade fish batter fries are ready. Lay it on a plate and serve it hot with mango (aam) kasundi and tomato sauce.
