The story of fish fry: The Kolkata (then Calcutta) fish fry was developed during the British rule in India when Kolkata was the capital of the country. While working with local, fresh produce to prepare delicacies for the British officers, the Indian cooks were often instructed to replicate European food (or British country food) which were favourites among the British. Indian produce and the available ingredients were not enough to bring out the same western taste, so, the bawarchees (cooks) started mixing, twisting, and seasoning the western recipes according to their understanding and experience with cooking. Some popular and legendary dishes like chop, kobiraji and fish fry were born this way.
Crispy, crumb-coated fish fry is traditionally made with the sweet water fish barramundi, locally known as bhetki. Fleshy, fewer bones and distinct taste has made this fish a common choice for fish fry.
Marinate the fillets in Marinade 1 for 20 minutes. Press each fillet lightly to remove excess water.
Marinate in Marinade 2: cover and refrigerate for 2 hours.
Remove from refrigerator and start the crumb-coating process. May need to use both hands; one hand needs to be dry.
Dip each fillet in the egg mixture and then coat with breadcrumbs; repeat 2-3 times and shape neatly. After coating each fillet, refrigerate for 20 minutes.
Heat oil and remove fillets and deep fry till golden brown.
Serve immediately with condiments and accompaniments and salad.
Refrigerate leftovers
