Fish kabiraji is made with fish, eggs, breadcrumbs, and a lot of other ingredients and spices, fried perfectly within a net made of egg white. Follow my recipe to learn the steps to make fish kabiraji at home.
KEY TAKEAWAYS
- Fish kabiraji is a very popular snack item.
- It is served with tomato ketchup, mint chutney, tamarind sauce, mustard sauce, cucumber raita, green salad, lemon wedges, or a hot cup of masala chai.
- Fish kabiraji tastes sweet, spicy, and savory.
- Try other dishes such as chicken kabiraji, prawn kabiraji, vegetable kabiraji, egg kabiraji, mutton kabiraji, or paneer kabiraji.
The Ingredients:
- 500 gm Bhetki fish fillets
- 1 piece lemon (juice)
- Salt – As required
- 10 gm coriander leaves
- 4 pieces green chilies
- 1 piece onion (cut into 4 pieces)
- 6 cloves garlic (deskinned)
- ½ inch ginger (peeled and cut into small pieces)
- 4 pieces eggs
- Bread crumbs – As required
- 4 tbsp corn flour
- 3 tbsp black pepper powder
- White oil – As required
- ½ liter water
I tried this during a power cut at my cousin’s place in Ranchi. We lit candles and she whipped something up with just a gas burner and intuition. It tasted like comfort and resourcefulness. I asked her how she did it. “No fridge, no fridge rules,” she laughed.
I made it myself a few days later at home, coincidentally, when the lights went out. Now, it is like a power-cut classic in my house. A very simple, flexible, and deeply grounding recipe loved by all in my family.
How to Make Fish Kabiraji? (Step by Step Guide with Images)
Step 1: In a bowl, take ½ liter of water, and add fresh juice of a whole lemon and salt as required to make a salt and lemon water. Dip 500 gm of Bhetki fish fillets in it and let it soak for 15 to 20 minutes.
Step 2: In the meantime, put 10 gm of fresh coriander leaves, 4 pieces of green chilies, a small piece of onion cut into four pieces, 6 cloves of deskinned garlic, and ½ inch ginger, cut into smaller pieces in a mixer grinder. Do not put water in it.
Step 3: Blend it to make a paste.
Step 4: Remove the fish fillets from the water after 20 minutes, put them on a plate, and put the paste and 3 tbsp of black pepper powder on them.
Step 5: Apply them nicely on both sides. Keep the plate aside for about 10 minutes to marinate properly.
Step 6: Break 4 eggs in a bowl. Whip them nicely.
Step 7: Add 4 tbsp of corn flour and a little bit of salt to it. Mix it very well.
Step 8: Next, take an adequate amount of bread crumbs on a plate.
Step 9: Dip the marinated fish fillets in the egg batter.
Step 10: Coat them with bread crumbs nicely on all sides. Repeat the steps to coat all the fish pieces.
Step 11: Heat a pan thoroughly. Add enough cooking oil. Put the coated fish pieces one by one very carefully.
Step 12: Flip them occasionally and fry them on a low to medium flame for about 5 minutes. Remove them when they turn slightly golden brown.
Step 13: Fry all the fish fillets in the same way. Put them on a piece of tissue paper on a plate to absorb the excess oil.
Step 14: In this same oil, make a net with the same egg batter by dipping your fingers in the egg batter and moving it quickly over the oil.
Step 15: Place one of the fried fish pieces on it.
Step 16: Wrap it carefully with the egg batter net from all sides. Fry both sides of the fish piece for another couple of minutes on a low flame. Repeat the process to fry all the fish pieces.
Step 17: Place it on a plate and serve hot with tomato ketchup.
Recipe Card
Fish Kabiraji
Ingredients
- 500 gm Bhetki fish fillets
- 1 piece lemon juice
- Salt As required
- 10 gm coriander leaves
- 4 pieces green chilies
- 1 piece onion cut into 4 pieces
- 6 cloves garlic deskinned
- ½ inch ginger peeled and cut into small pieces
- 4 pieces eggs
- Bread crumbs As required
- 4 tbsp corn flour
- 3 tbsp black pepper powder
- White oil As required
- ½ liter water
Instructions
- In a bowl, take ½ liter of water, and add fresh juice of a whole lemon and salt as required to make a salt and lemon water. Dip 500 gm of Bhetki fish fillets in it and let it soak for 15 to 20 minutes.
- In the meantime, put 10 gm of fresh coriander leaves, 4 pieces of green chilies, a small piece of onion cut into four pieces, 6 cloves of deskinned garlic, and ½ inch ginger, cut into smaller pieces in a mixer grinder. Do not put water in it.
- Blend it to make a paste.
- Remove the fish fillets from the water after 20 minutes, put them on a plate, and put the paste and 3 tbsp of black pepper powder on them.
- Apply them nicely on both sides. Keep the plate aside for about 10 minutes to marinate properly.
- Break 4 eggs in a bowl. Whip them nicely.
- Add 4 tbsp of corn flour and a little bit of salt to it. Mix it very well.
- Next, take an adequate amount of bread crumbs on a plate.
- Dip the marinated fish fillets in the egg batter.
- Coat them with bread crumbs nicely on all sides. Repeat the steps to coat all the fish pieces.
- Heat a pan thoroughly. Add enough cooking oil. Put the coated fish pieces one by one very carefully.
- Flip them occasionally and fry them on a low to medium flame for about 5 minutes. Remove them when they turn slightly golden brown.
- Fry all the fish fillets in the same way. Put them on a piece of tissue paper on a plate to absorb the excess oil.
- In this same oil, make a net with the same egg batter by dipping your fingers in the egg batter and moving it quickly over the oil.
- Place one of the fried fish pieces on it.
- Wrap it carefully with the egg batter net from all sides. Fry both sides of the fish piece for another couple of minutes on a low flame. Repeat the process to fry all the fish pieces.
- Place it on a plate and serve hot with tomato ketchup.
