Recipe by: Sukanya Banerjee

Source: family recipe

Serves: 4


  • 500 g any firm white fish filet(barramundi, dory, sole), cut into ½ inch thick pieces
  • Juice of 1.5 limes and a tsp of the rind
  • 1- 1.5 tsp salt
  • Eggs, beaten to dig fish before crumbing (start with 1 egg at a time)
  • Breadcrumbs, to coat
  • Oil for frying

Grind together

  • 1 medium sized onion
  • 5-6 large cloves of garlic
  • 2 green chillies (preferably Indian chilies)
  • A generous bunch of coriander leaves


  • Marinate the fish pieces with the ground paste, lime juice, rind and salt for at least 4-6 hours in the fridge
  • Coat a piece of marinated fish in breadcrumb, then in the beaten eggs and finish with a final coat of breadcrumbs
  • Shallow fry the fish and serve hot with mustard sauce
  • Note: instead of beaten eggs, you can dip in a cornstarch batter (cornstarch and water mixed together to form the consistency of eff wash)

Download PDF here (more photos available in the PDF): Indian Kolkata Fish Fry Sukanya Banerjee