Biyebarir Fish Butter Fry aka Bhetki Batter Fry

Biyebarir Fish Butter Fry, also known as Bhetki Batter Fry, is a traditional Bengali delicacy. It is a popular choice for wedding feasts and is expertly prepared by skilled chefs. This delectable dish features a crispy batter-coated fish, which is sometimes mistakenly referred to as butter fry.

Fish Butter Fry, also known as Bhetki Batter Fry, was a beloved dish enjoyed by those of us who grew up in the 80s and earlier. However, it seems that the younger generation, the millennials, may not have had the opportunity to try this delicacy often unless they were lucky enough to have it at a wedding feast orvisiting a traditional choper dokan.

As I prepared the Bhetki batter fry last Sunday, I couldn't help but consider using the name "fish butter fry" in my blog post. After all, this special dish has always been referred to as butter fry in Bengali households and within the catering community. They have even played around with the names of other dishes, such as fish meunière, which they renamed as Fish Munia on printed menus at weddings in Bengal. It took me a while to realize that "batter" was what they were referring to in fish butter fry and "meunière" was being called munia.

Biyebarir Fish Batter Fry became Fish Butter fry and how!

Sadly, this delicacy is no longer served at wedding feasts these days, and its name has been mispronounced over the years. I often find myself longing for the days of indulging in lavish sit-down feasts. The current situation has made marriage celebrations feel more impersonal, with limited guests and food placed haphazardly in corners. Recently, I experienced this firsthand. In the past, the mention of Fish Batter fry or Fish Butter fry was enough to divert attention from the regular fish fry at weddings, especially in the 90s. However, times have changed.

I used to poke fun at the humble serving staff or the mispronounced and misspelled names on the printed menu. But, looking back, I realize that the name was not entirely incorrect. The delicate crispiness of the fry does indeed resemble butter. Furthermore, when I asked the cook about the recipe, he mentioned that butter was an important ingredient in creating this dish.

Difference between Fish Butter fry and Fish from fish and chips!

Bengali Fish Fry and batter fry are as distinct as can be. The ingredients and the texture of the crispy outer coating set them apart.

The recipe I follow while making Fish Batter Fry aka Biyebarir Butter Fry- Tips

I have been using the recipe of Pahari Jethu for quite some time now. After trying out various recipes, I have found his to be the easiest to follow, and the end result is just as delicious as the butter fry served at weddings. He advised me not to go overboard with the spices and to let the pure Bhetki fish take center stage in the dish. This simple trick is what makes the fry turn out so perfect. He also stressed the importance of using butter in the batter. Another interesting tidbit is the reason behind the mispronounced name we had previously thought.

And lastly, he insisted on using pure bhetki instead of Basa or any other type of fish. I remember asking him about the marinade, and he told me not to make it complicated! I have been following his recipe for fish batter fry for years, and I have finally decided to share it here on Debjanir Rannaghar. Also, I managed to capture a video of the whole process, so this is a complete recipe from my side.

Here's how I make fish batter fry aka Biyebarir Batter Fry

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Biyebarir Fish Butter Fry aka Bhetki Batter Fry

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• Author: Debjani Chatterjee Alam
• Total Time: 50 mins
• Yield: 5 people 1x

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Description

The Biyebarir Fish Butter Fry, also known as Bhetki Batter Fry, is an essential dish in Bengali cuisine. It holds a special place in marriage feasts and is skillfully prepared by experienced cooks. This delectable fish fry is coated in a batter and is sometimes mistakenly referred to as a butter fry.

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Ingredients

Units USM Scale 1x2x3x

• 10 pieces Bhetki Fillet (Size- 4"/ 3" ; thickness- 1")

To make the Marinade:

• 4 Tbsp. Onion Paste
• 1 Tbsp. Garlic Paste
• 1 Tbsp. Ginger Paste
• 1 Tsp. Green Chili Paste
• 2 Tsp. Lemon Juice
• 1 Tbsp. Garlic Powder
• 1 Tsp. Black Pepper Powder
• 1 Tsp. Salt or to taste
• 1 cup Chilled Water

To make the Batter:

• 150g Plain Flour (1 Cup)
• 75g Corn flour (½ cup)
• 1 Egg
• 1 Tbsp. Butter
• ½ Tsp. Garlic Powder
• ¼ Tsp. Black Pepper Powder
• 1 Tsp. Salt or to taste
• 1 Tsp. Baking Powder
• 1 Tsp. Fruit Salt (I have used Eno)

To Fry:

• 300ml Vegetable Oil (for deep frying)

Cook Mode Prevent your screen from going dark

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Instructions

Regarding the Bhetki fillet!

1. To make batter fry, you will need a specific cut of the fish as mentioned earlier.
2. Ask your fish vendor for the batter fry (or butter fry) cut or inform them of the required specification.

For marination:

1. In a bowl, combine onion paste, ginger paste, garlic paste, green chili paste, lemon juice, black pepper powder, salt, and garlic powder using a spoon.
2. Adjust the amount of chili paste, pepper powder, and salt according to your taste.
3. Next, marinate the fish fillets with this mixture.
4. Place the marinated fish and the remaining marinade in a flat or rectangular tray, then cover it with cling film.
5. Keep it in the refrigerator for 30 minutes.

Preparing the Batter with butter!

1. Keep ice-chilled water within reach.
2. In a bowl, mix plain flour and corn flour together.
3. Add garlic powder, black pepper powder, salt, baking powder, and fruit salt to the mixture, then whisk it.
4. Now, add one egg to the mixture.
5. Gradually add chilled water, starting with 1 cup, until the batter reaches the desired consistency.
6. As needed, adjust the amount of water.
7. The batter should be slightly thick.
8. Let the batter sit at room temperature for 15 minutes.
9. Melt butter and add it to the batter, then mix it well.
10. Allow the batter to rest for an additional 15 minutes before using it to make the fries.
11. Give the batter a final whisk before using.

Steps to Prepare Bhetki Batter Fry:

 

1. Begin by heating the oil in a large, deep pan until it reaches the desired temperature.
2. Maintain a medium heat throughout the frying process.
3. Retrieve the marinated fish from the refrigerator.
4. Carefully coat each fish with the prepared batter and gently place it into the hot oil.
5. Depending on the size of the pan, you can fry 2-3 fish at a time.
6. After 2 minutes of frying, flip the fish over and continue frying for an additional 2 minutes.
7. Keep the heat low to ensure even cooking.
8. Fry for an extra minute, adjusting the cooking time based on the desired color and crispness.
9. The fried fish should have a golden hue and a satisfying crunch.
10. Remove the fish from the oil and allow any excess oil to drain by placing it on a paper towel or kitchen towel.
11. To further drain excess oil, you can use a bamboo basket. Repeat the process with the remaining fish batter fry.
12. Serve the fried fish hot, accompanied by Kashundi sauce.

Notes

• Feel free to add or reduce the amount of salt as per your preference.
• In case you don't have Bhetki or Baramundi, Basa fish can be used as an alternative.

• Prep Time: 30 mins
• Cook Time: 20 mins
• Category: Fish
• Method: Cooking
• Cuisine: Bengali

Nutrition

• Serving Size: 120g
• Calories: 584
• Sugar: 0.9g
• Sodium: 515mg
• Fat: 47.7g
• Saturated Fat: 7.1g
• Carbohydrates: 20.1g
• Fiber: 1.5g
• Protein: 19.3g
• Cholesterol: 48mg

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Biyebarir Fish Butter Fry aka Bhetki Batter Fry Video Recipe

Bengali Biyebari Recipes from Debjanir Rannaghar!

• Joggi Barir Mangsho (Also known as Biyebarir Mutton Curry)
• Kamala Bhog (Also knowns as Kamala Roshogolla)
• Shukto (Also known as Shuktoni)
• Jhuri Aloo Bhaja (also known as Bengali ALoo Bhaja)
• Bangladeshi Chicken Roast (also known as Biyebarir Chicken Roast or বাংলাদেশী বিয়েবাড়ির চিকেন রোস্ট)
• Bengali Basanti Pulao (also known as Bengali Holud Pulao Recipe | Bhoger Misti Pulao)
• Ghee Bhat (also known as Bengali Sweet Pulao)
• Kumror Chakka (also known as Kumror Torkari)
• Biye Barir Macher Kalia
• Kolkata Mutton Biryani (Also known as Calcutta Biryani)
• Plastic Chutney (also known as Raw Papaya Chutney or Bengali Peper Chutney)
• Kosha Mangsho (also known as Bengali Mutton Kasha)

Related Recipes

Have you tried the Biyebarir Butter Fry recipe from Debjanir Rannaghar!

Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at dolonchttrj@gmail.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.

Here's the Bhekti Batter Fry Pin for your Pinterest Board!

About Debjani Chatterjee Alam

I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

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