• Begin by cutting the Kolkata Bhetki fillet into pieces about the size of a middle finger, both in length and width.
From 500 grams of fillet, you can make at least 30 to 34 fish fingers.

1st Marination

• Next, prepare the first marinade for the fish fillets.
• Add one teaspoon of salt, the juice of one lemon, and one teaspoon of black pepper powder.
• Coat the fish fillets thoroughly with this mixture. Then, cover the bowl or plate with cling film and refrigerate for 15 minutes to prevent any odors from spreading in the fridge.

2nd Marination

• While the fish is chilling, prepare the second marinade for the fish fingers.
• For this, you will need two small, peeled onions, a bunch of coriander leaves (stems removed), a small bunch of mint leaves (only the leaves), and three green chilies.
• Wash all these ingredients well under running water before making a paste.
• Transfer the washed ingredients to a blender.
• Add one tablespoon of garlic paste and one tablespoon of ginger paste, then blend everything until it forms a smooth, bright green paste.
There's no need to add water, as the onions, ginger, and garlic will provide enough moisture.
• Once the marinade is ready, take the fish out of the refrigerator.
• Cover each fish fillet completely with the green paste.
• Then, put the marinated fish back into the refrigerator for at least 15 to 30 minutes.

Coating Mix

• Next, prepare the coating.
I prefer coarse local breadcrumbs for this because they offer a unique and naturally sweet flavor. You can use panko, but the local type is easy to find in Mudir dokan or Bengali stores if you are not in Bengal. In Kolkata, they are very common.
• Add one teaspoon of salt and one teaspoon of black pepper powder to the breadcrumbs and mix well.
• In a separate bowl, beat three eggs with half a teaspoon of salt. You will use this mixture to dip the fish.
• For 500g of fish, I usually use five eggs in total, so have two or three extra eggs ready to use if you need more. With these steps, your coating ingredients are prepared.

3rd Marination

• Now, to make the fish crunchy, add one egg and two tablespoons of corn flour to the fish fillets.
• Mix everything well so that each piece is fully coated. Keep the marinated fish in the refrigerator for another 15 minutes.

Shaping Fish Finger

• Next, you'll shape the fish fingers, which is a crucial step.
• I like to double-coat them, which can get a little messy, so have three or four forks ready.
• Place the breadcrumbs on your right and the egg wash on your left.
• Now, take two or three pieces of marinated fish and coat them with breadcrumbs. Be sure to use a fork here, not your fingers.
• Use the fork to move the breaded fish into the egg wash, making sure it's completely covered.
• Then, transfer it back to the breadcrumbs for a second coating.
• Repeat this by moving it into the egg wash one more time, and then finally back into the breadcrumbs for a thorough last coating.
So, it's breadcrumbs, then egg wash, then breadcrumbs, then egg wash, and a final layer of breadcrumbs.
• After this, gently use your hand to shape the coated fish into a finger-like form.
• Place these shaped fish fingers on a plate or tray.
• Remember to wash and dry your hands before starting the next batch.
• It’s easiest to prepare five to six pieces at a time.
• Once all the fish fingers are shaped, put them in the refrigerator for one hour before frying.

Frying Fish Finger

• When you're ready to fry, heat enough plain vegetable oil in a pan.
• Once the oil is hot, turn the heat down to medium.
• Fry three to four fish fingers at a time.
• Cook one side for one minute, then flip them and cook the other side.
• Continue frying for another one to two minutes on medium heat.
• This makes sure the fish is cooked all the way through and the coating is crispy and golden brown.
• I like using a spoon to fry fish fingers, but you can also use a slotted ladle, called a sancha or jhanjri, if you prefer.
• Fry the rest of the fish fingers the same way.

Storing unfried fish finger

• From 500 grams of Bhetki fish, I prepared about 30 fish fingers. We immediately enjoyed about 15 of them, so I fried those right away. The rest were stored before cooking.
• To store your unfried, shaped fish fingers for later, simply arrange them in a single layer in an airtight plastic or glass container, ideally a flat one, until it's full.
• Secure the lid tightly and place them in the freezer.
• These unfried fish fingers will keep well for at least seven days, ready to be fried whenever you wish.
• And with that, we've completed the recipe for Kolkata-style Fish Fingers with Bhetki mach.