Biyebarir Fish Butter Fry aka Bhetki Batter Fry
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.
Servings 5 people
Calories 584kcal
Cost Rs 500
Ingredients
- 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:
- 150 g Plain Flour 1 Cup
- 75 g 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:
- 300 ml Vegetable Oil for deep frying
Instructions
Preparing the Fish Fillet
- To make batter fry, you will need a specific cut of the fish as mentioned earlier.
- Ask your fish vendor for the batter fry (or butter fry) cut or inform them of the required specification.
Marination:
- 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.
- Adjust the amount of chili paste, pepper powder, and salt according to your taste.
- Next, marinate the fish fillets with this mixture.
- Place the marinated fish and the remaining marinade in a flat or rectangular tray, then cover it with cling film.
- Keep it in the refrigerator for 30 minutes.
Preparing the Batter with butter!
- Keep ice-chilled water within reach.
- In a bowl, mix plain flour and corn flour together.
- Add garlic powder, black pepper powder, salt, baking powder, and fruit salt to the mixture, then whisk it.
- Now, add one egg to the mixture.
- Gradually add chilled water, starting with 1 cup, until the batter reaches the desired consistency.
- As needed, adjust the amount of water.
- The batter should be slightly thick.
- Let the batter sit at room temperature for 15 minutes.
- Melt butter and add it to the batter, then mix it well.
- Allow the batter to rest for an additional 15 minutes before using it to make the fries.
- Give the batter a final whisk before using.
Steps to Prepare Bhetki Batter Fry:
- Begin by heating the oil in a large, deep pan until it reaches the desired temperature.
- Maintain a medium heat throughout the frying process.
- Retrieve the marinated fish from the refrigerator.
- Carefully coat each fish with the prepared batter and gently place it into the hot oil.
- Depending on the size of the pan, you can fry 2-3 fish at a time.
- After 2 minutes of frying, flip the fish over and continue frying for an additional 2 minutes.
- Keep the heat low to ensure even cooking.
- Fry for an extra minute, adjusting the cooking time based on the desired color and crispness.
- The fried fish should have a golden hue and a satisfying crunch.
- Remove the fish from the oil and allow any excess oil to drain by placing it on a paper towel or kitchen towel.
- To further drain excess oil, you can use a bamboo basket. Repeat the process with the remaining fish batter fry.
- Serve the fried fish hot, accompanied by Kashundi sauce.
Video
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.
Nutrition
Serving: 120g | Calories: 584kcal | Carbohydrates: 20.1g | Protein: 19.3g | Fat: 47.7g | Saturated Fat: 7.1g | Cholesterol: 48mg | Sodium: 515mg | Fiber: 1.5g | Sugar: 0.9g
