Fish Pockets
Fish pockets are made with boneless white fillet of Bhetki fish marinated with vinegar and other spices, fried and served in bread pockets.
Ingredients
- 100 gm fish boneless white fillet of Bhetki fish
To marinate the fish:
- 1 tbsp white vinegar
- ½ tsp red chili flakes
- 1/3 tsp salt
- Kashmiri red chili powder A pinch
- 1 tsp coriander and cumin powder mix
- 1 tbsp refined wheat flour maida
- Egg Half of one whipped egg
To fry the fish pieces:
- Cooking oil An adequate amount
To make the salad:
- ½ piece tomato medium, finely chopped
- ½ piece onion medium, finely chopped
- 2 pieces cabbage leaves large, fresh or parboiled
To make the pockets:
- 2 slices bread
To garnish the bread pockets:
- Barbecue sauce
- Mayonnaise
Instructions
- Cut the fish into small julienne pieces and keep them in a bowl.
- Now, add 1 tsp white vinegar, ½ tsp of red chili flakes, 1/3 tsp regular table salt, a pinch of Kashmiri red chili powder, and 1 tsp of coriander and cumin powder mix. Follow it with 1 tbsp of refined wheat flour (maida), and half of one whipped egg to it.
- Mix everything nicely and keep it aside for about 5 to 10 minutes to set properly.
- In the meantime, take a frying pan or kadai and heat an adequate amount of cooking oil in it on a high flame. Turn the flame to medium when the oil heats up put the fish pieces one by one in it.
- Fry them until they turn golden brown and become crispy. Take them out and put them aside on a plate. (Pro tip: Do not fry the fish pieces on a high flame. It will cook the outside quickly while the inside will remain uncooked. And, since you will put the pieces one by one, the pieces put at first will burn by the time the others get cooked nicely).
- Now, make the salad. Take ½ of a medium-sized tomato, ½ of a medium-sized onion, and 2 large pieces of cabbage leaves (fresh or parboiled), and chop them finely. Mix them.
- Now, to make the pockets, take 2 slices of bread and place a small bowl of about the same size on the top center of them as shown.
- Now, press the bowl hard to cut it. (Pro tip: This is the easiest and quickest way to cut the bread slices and join the edge at the same time).
- Press it again to flatten and join the edge nicely.
- Fry it on a low flame.
- Take it out when it becomes crispy and golden brown in color. See that it is perfectly swollen again. Repeat steps 7 to 11 to make all bread pockets.
- Now, take one bread pocket, and cut it into half to get two bread pockets.
- Fill each bread pocket first with one or two pieces of fish. Then, fill it with a little bit of salad.
- Put some mayonnaise and barbecue sauce on top. (Pro tip: If you do not have mayonnaise and barbecue sauce, you can add any type of sauce to the bread pockets such as chili sauce, tomato sauce, and others, Make a combination for an enhanced visual appeal).
- Fill all the bread pockets in the same way. Now serve them hot on a plate, with or without any additional condiment.
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Notes
I always choose fresh, boneless white Bhetki fish fillet to make fish pockets art home. It gives the best taste and soft texture to the fish pockets.
Keep the fish in spices for 5 to 10 minutes and let it marinate., This will soak up the flavors and taste even better.
Cook the fish on medium heat to get a crispy golden outside while keeping the inside juicy.
Use a small bowl to cut bread slices neatly and press the edges together to make pockets easily. This will give uniformity to the pockets.
Put one or two fish pieces inside each pocket, then add finely chopped fresh salad for balance.
Nutrition Info (Estimation Only)
Nutrition Facts
Fish Pockets
Amount per Serving
Calories
142
Calories from Fat 72
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
13
mg
4
%
Sodium
114
mg
5
%
Potassium
166
mg
5
%
Carbohydrates
10
g
3
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
7
g
14
%
Vitamin A
205
IU
4
%
Vitamin C
3
mg
4
%
Calcium
27
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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