Puti Fish Fry (Puti Mach Bhaja)
Puti fish fry refers to a dish made from puti fish, a small freshwater fish found in South Asia, particularly in regions like West Bengal, Bangladesh, and Nepal. The fish is marinated with a combination of spices and seasonings, and then deep-fried until crispy and golden brown.
Ingredients
- 7 pieces Japani Puti Fish (washed properly and slit each piece at 3-4 places)
- 1 tablespoon Turmeric powder
- 1 tablespoon Kashmiri chili powder
- ¼ tablespoon Black pepper powder
- 2 pieces Lemon wedges
- 4 tablespoon Mustard oil
- Salt to taste
Instructions
- Marinate the fish with salt, turmeric powder, Kashmiri red chilli powder, black pepper and lemon juice. Let it rest for 20 minutes.
- Place a deep-frying pan on the gas stove. Pour oil into it.
- Add fish pieces one by one to the hot oil.
- After one side gets brown, turn them upside down and fry the other side till golden brown. Repeat the process after all pieces are deep fried.
- Serve them on a plate and garnish with sliced lemons.
Video
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Notes
- Use fresh puti fish as freshness is the key to achieve the pleasant taste. Choose fish that have clear eyes, firm, and have a pleasant smell.
- Marinate the fish and keep it aside for some time. This will let the flavors infuse perfectly.
- Maintain the right temperature of the oil while frying the fish. Regulate the flame accordingly. Too hot oil will burn the fish from outside and too cold oil will leave it uncooked from inside.
- Do not fry all fish pieces at once. I fry in batches. This will not overcrowd the pan and allow adequate space for even frying and prevent sogginess.
- Always serve puti mach fry hot. This will let you enjoy the crispiness. Drain the excess oil by placing the fried fish on a paper towel-lined plate or wire rack to maintain the crispiness.
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