Скачать или смотреть Fish Fry | Kolkata Cabin Style Fish Fry | Bengali Recipe | ফিস ফ্রাই

My first taste of Kolkata-style fish fry was in Chandannagore, where I grew up. Deep-fried to a rich golden or even blackish-brown hue, it was thick and heavy—a true delicacy in my childhood eyes. Back then, I didn’t realize the essence of fish fry lies in two things: the quality of the fish and the skillful balance of a thin, crisp breadcrumb coating. Many stalls compromise by layering a thick batter, masking the fish itself.
The origins of Kolkata fish fry trace back to the British colonial era. Inspired by British fish and chips, Indian cooks in colonial Calcutta adapted the dish to local tastes, using Bhetki fillets for their delicate texture and flavour. The result was a unique blend of European technique with Bengali ingredients. While British officers sought familiar flavours, local chefs incorporated indigenous spices and techniques, transforming the dish into a Bengali classic.
Fish fry became a staple in Kolkata's cabin-style eateries, establishments that combined the coziness of private dining with affordable prices. Heritage cabins like Mitra Café that became famous for their diamond shaped fish fry, Dilkusha Cabin, Bholanath Cabin and Basanta Cabin became synonymous with this snack. Later on, places like Apanjan, Shankar’r fry, Campari, Bijoli Grill and many more eateries became popular for their fish fry. Served with kashundi, onions, and cucumber, the Kolkata fish fry is a perfect marriage of crisp texture and rich, flavourful history.
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