Bengali Fish Fry Recipe

Bengali Fish Fry Recipe

CategoryCuisinePreparation TimeCook TimeServings
AppetizerBengali20 minutes15 minutes4
Recipe Information Summary

Step into the vibrant world of Bengali cuisine with our Bengali Fish Fry recipe. This culinary masterpiece hails from the heart of Bengal, known for its rich heritage and distinct flavours. If you’re a seafood lover or simply eager to explore the diverse tastes of India, this recipe is a must-try.

The Bengali Fish Fry is a celebration of flavours and textures. It starts with tender fish fillets, which are marinated in a symphony of spices. The fish is then fried to golden perfection, creating a crispy outer layer that contrasts beautifully with the succulent interior. Each bite is a harmonious blend of aromatic spices and the natural sweetness of the fish.

What sets this recipe apart is the use of mustard oil, a staple in Bengali cooking. It infuses the dish with a unique pungency and depth of flavour that’s truly unforgettable. The combination of spices, mustard oil, and fresh cilantro creates a sensory experience that’s quintessentially Bengali.

Whether you’re planning a Bengali feast or simply want to savour an appetizer that’s bursting with character, this Bengali Fish Fry won’t disappoint. It’s a dish that captures the essence of Bengali culinary traditions and invites you to embark on a flavorful journey.


Here’s what you’ll need:

  • 4 pieces of boneless fish fillets (rohu, bhetki, or catla work well)
  • 1/2 cup mustard oil
  • 2 teaspoons ginger-garlic paste
  • 2 teaspoons red chilli powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • Fresh cilantro leaves for garnish
  • Lemon wedges for serving

Kitchen Equipment

  • Frying pan
  • Mixing bowl
  • Tongs
  • Paper towels

Directions to Prepare

  • Marinate the Fish: In a mixing bowl, combine ginger-garlic paste, red chilli powder, turmeric powder, cumin powder, coriander powder, garam masala, and salt. Mix well to form a smooth paste. Rub this marinade generously over the fish fillets, ensuring they are coated evenly. Allow them to marinate for at least 15 minutes.
  • Heat Mustard Oil: In a frying pan, heat mustard oil until it reaches its smoking point. Then, reduce the heat to medium to prevent burning.
  • Fry the Fish: Carefully place the marinated fish fillets into the hot oil. Fry them for about 3-4 minutes on each side until they turn golden brown and crispy.
  • Drain Excess Oil: Use tongs to remove the fried fish from the oil and place them on paper towels to drain excess oil.
  • Garnish and Serve: Garnish with fresh cilantro leaves and serve hot with lemon wedges.

Preparation Time

  • Preparation Time: 20 minutes
  • Cook Time: 15 minutes


This recipe yields approximately 4 servings.

Nutrition Facts

Serving SizeCaloriesFatCarbohydratesProteinFibre
1 Serving24018g3g16g1g
Table 2: Nutrition Facts

Nutritional values are approximate and may vary depending on the specific ingredients used.


In conclusion, our Bengali Fish Fry recipe encapsulates the essence of Bengal’s culinary heritage. It’s a dish that goes beyond the realm of taste – it’s a cultural experience on a plate. The tender fish fillets, marinated to perfection and fried until golden, offer a burst of flavour with every bite.

As you garnish the fish with fresh cilantro and serve it alongside zesty lemon wedges, you’re embracing the soul of Bengali cuisine. The mustard oil, aromatic spices, and crispy texture combine to create a dish that’s both traditional and utterly delicious.

Whether you’re hosting a Bengali-themed gathering or simply want to explore the wonders of Indian cuisine, this Bengali Fish Fry is a fantastic choice. It’s a dish that will leave a lasting impression on your taste buds and a desire to delve further into the diverse world of Bengali flavours.

So, roll up your sleeves, gather your ingredients, and embark on a culinary adventure that brings the flavours of Bengal right into your kitchen. We hope you enjoy making and savouring this Bengali classic as much as we do.

FAQs – Frequently asked questions

What type of fish is best for Bengali Fish Fry?

Popular choices include rohu, bhetki, and catla. You can use any firm, white fish fillets.

Can I use any oil other than mustard oil? 

Mustard oil imparts a unique flavour, but you can use vegetable oil if you prefer a milder taste.

Is this dish very spicy? 

You can adjust the spiciness by altering the amount of red chilli powder to suit your taste.

Can I shallow fry the fish instead of deep frying? 

Yes, you can shallow fry with enough oil to cover half of the fish fillet. Adjust the cooking time accordingly.

What can I serve as a side dish with Bengali Fish Fry?

It pairs wonderfully with steamed rice and a side of traditional Bengali mustard sauce known as “kasundi.”

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