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Photo of Kolkata Style Fish Finger by Moumita Malla at BetterButter

Kolkata Style Fish Finger

Moumita Malla
10 minutes
Prep Time
15 minutes
Cook Time
2 People
Read Instructions Save For Later

ABOUT Kolkata Style Fish Finger RECIPE

Kolkata is a famous city of India which serves you varieties of street foods.Today I am going share Kolkata style fish finger which is made using  popular Bengali fish, bhetki fish fillets. If you do not get bhetki fish then you can use any other white fish fillets

Recipe Tags

  • Non-veg
  • Medium
  • Kitty Parties
  • West Bengal
  • Frying
  • Appetizers

Ingredients Serving: 2

  1. Ingredients
  2. Fish Fillets- 500 grams (Preferably bhetki fish fillets or Any other white fish fillets)
  3. Ingredients Of Marination
  4. lemon Juice-1teaspoon
  5. Salt-1 pinch
  6. onion paste-2tablespoons
  7. garlic paste-1tablespoons
  8. ginger paste -1teaspoon
  9. Green chilli paste -1teaspoon
  10. coriander paste-1tablespoon
  11. Garam masala powder-1 teaspoon(Roast 4 each cloves, green cardamom,cinnamon and then grind to make a fine powder)
  12. salt to taste
  13. tomato ketchup -1tbsp
  14. Ingredients of frying
  15. oil -2cups
  16. salt -1pinch
  17. Ingredients of batter
  18. Eggs-2
  19. Bread crumbs-2cups
  20. Flour/maida-2 cups


  1. Wash the fillets under running water, pat them dry.
  2. Cut the fish fitted into thin strips like finger
  3. Add salt and lemon juice,mix well and keep them aside for 20 minute
  4. Mix chopped coriander and green chillies in a grinder and grind to make fine paste using little water.
  5. Add  ginger garlic paste,mustard paste, black pepper powder, coriander and green chilies paste ,tomato sauce,garam Masala powder and vinegar in a flat and big bowl.Mix them properly. Add fish fillets in this mixture and apply on the each of the fillet evenly and refrigerate it for another 30 minutes.
  6. Meanwhile beat the eggs and mix with little salt.
  7. Take flour and little bit salt in a plate and mix
  8. Coat the fish piece with flour,then dip into egg mixture.And then coat with bread crumbs properly.Do this process with remaining fish pieses
  9. Place oil in a non-stick frying pan to cover the base. Heat over medium heat.Add pinch of salt (when you deep fry something,add pinch of salt in oil,it absorb lees oil)
  10. Add fish  pieces(according to the size of your frying pan  ) in oil and deep fry on medium flame until golden brown.Turn the fish pieces and fry the other side until golden brown . Take them out from pan and keep them on absorbent  paper.
  11. Serve with kasundi or Bengali mustard sauce  or if you do not have Bengali mustard can also use English mustard with ring cut  onion or salad.

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