Bengali Spicy Fish and Chips
Bengali Spicy Fish and Chips
Ingredients
For the Green Marinade/Batter
- 1 cup fresh cilantro, roughly chopped
- 1/2 cup fresh parsley, roughly chopped
- 1/4 cup fresh mint leaves
- 2 green chilies, or more, to taste, stemmed
- 3 garlic cloves, peeled
- 1 inch fresh ginger, peeled and roughly chopped
- 1 tablespoon black mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 2 tablespoons lemon juice
- 1/4 cup water, or more, as needed
- 1 teaspoon salt, or to taste
For the Fish
- 4 cod fillets, large, flat, about 6 ounces each, skinless and boneless
- 4 cups vegetable oil, for deep frying
For the Spiced Chips
- 4 Russet potatoes, large, peeled and cut into 1/2-inch thick fries
- 4 cups vegetable oil, for deep frying
- 1 tablespoon granulated sugar
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
For the Curry Sauce
- 1 tablespoon vegetable oil
- 1/2 onion, medium, finely chopped
- 2 garlic cloves, minced
- 1/2 inch fresh ginger, grated
- 2 tablespoons tomato paste
- 1 tablespoon curry powder
- 1/2 teaspoon garam masala
- 1 cup chicken or vegetable broth
- 1/4 cup heavy cream, optional, for richness
- 1/2 teaspoon salt, or to taste
- 2 tablespoons fresh cilantro, chopped, for garnish
For Serving
- 1/4 cup purple cabbage, shredded
- 1/4 cup white cabbage, shredded
- 1/4 cup red onion, thinly sliced
- 1 lemon, cut into wedges
- 4 fresh cilantro sprigs, for garnish
Instructions
- 1
Prepare the Green Marinade/Batter: In a blender or food processor, combine fresh cilantro, parsley, mint leaves, green chilies, garlic cloves, fresh ginger, black mustard seeds, cumin seeds, turmeric powder, lemon juice, 1/4 cup water, and 1 teaspoon salt. Blend until a smooth, vibrant green paste forms. Add more water, 1 tablespoon at a time, if needed to achieve a thick, pourable consistency.
⏱️ 5 min
- 2
Transfer the green paste to a medium bowl. Whisk in the all-purpose flour and cornstarch until no lumps remain and the batter is smooth and thick enough to coat the fish. Set aside.
⏱️ 3 min
- 3
Marinate the Fish: Pat the cod fillets dry with paper towels. Place the fillets in the bowl with the green marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
⏱️ 2 min
- 4
Prepare the Spiced Chips: Place the cut potatoes in a large bowl of cold water for at least 15 minutes to remove excess starch. Drain well and pat completely dry with paper towels. This is crucial for crispy fries.
⏱️ 5 min
- 5
Heat the oil for the chips: In a large, heavy-bottomed pot or deep fryer, heat 4 cups of vegetable oil to 325°F. Fry the potatoes in batches for 5-7 minutes, until softened but not browned. Remove with a slotted spoon and place on a wire rack set over a baking sheet. Increase the oil temperature to 375°F.
⏱️ 10 min•🌡️ 325
- 6
While the chips are pre-frying, prepare the Curry Sauce: In a small saucepan, heat 1 tablespoon vegetable oil over medium heat. Add chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and grated ginger and cook for another minute until fragrant.
⏱️ 5 min
- 7
Stir in the tomato paste, curry powder, and garam masala. Cook for 1 minute, stirring constantly. Pour in the chicken or vegetable broth, bring to a simmer, then reduce heat and let it thicken slightly, about 5-7 minutes. If using, stir in the heavy cream. Season with salt to taste. Keep warm.
⏱️ 8 min
- 8
Fry the Fish: While the curry sauce simmers, heat 4 cups of vegetable oil in a separate large, heavy-bottomed pot or deep fryer to 350°F. Carefully lower one or two marinated fish fillets into the hot oil, ensuring not to overcrowd the pot. Fry for 5-6 minutes, flipping halfway through, until the green coating is crispy and golden-brown, and the fish is cooked through. The internal temperature of the fish should reach 145°F.
⏱️ 12 min•🌡️ 350
- 9
Remove the fried fish with a slotted spoon and place on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining fish fillets.
⏱️ 6 min
- 10
Finish the Spiced Chips: Once the oil for the chips reaches 375°F, return the pre-fried potatoes to the hot oil in batches. Fry for 2-4 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
⏱️ 5 min•🌡️ 375
- 11
In a large bowl, combine granulated sugar, paprika, cayenne pepper, garlic powder, and 1/2 teaspoon salt. Add the hot, crispy chips and toss well to coat evenly. The sugar will melt slightly and create a reddish-orange, slightly sticky coating.
⏱️ 2 min
- 12
Assemble and Serve: Divide the spiced chips among four plates. Place a fried fish fillet next to the chips. Serve with a small bowl of the warm curry sauce, garnished with fresh cilantro. Add a small side salad of shredded purple cabbage, white cabbage, and red onion. Garnish each plate with a lemon wedge and a fresh cilantro sprig. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bengali Spicy Fish and Chips
Ingredients
For the Green Marinade/Batter
- 1 cup fresh cilantro, roughly chopped
- 1/2 cup fresh parsley, roughly chopped
- 1/4 cup fresh mint leaves
- 2 green chilies, or more, to taste, stemmed
- 3 garlic cloves, peeled
- 1 inch fresh ginger, peeled and roughly chopped
- 1 tablespoon black mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 2 tablespoons lemon juice
- 1/4 cup water, or more, as needed
- 1 teaspoon salt, or to taste
For the Fish
- 4 cod fillets, large, flat, about 6 ounces each, skinless and boneless
- 4 cups vegetable oil, for deep frying
For the Spiced Chips
- 4 Russet potatoes, large, peeled and cut into 1/2-inch thick fries
- 4 cups vegetable oil, for deep frying
- 1 tablespoon granulated sugar
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
For the Curry Sauce
- 1 tablespoon vegetable oil
- 1/2 onion, medium, finely chopped
- 2 garlic cloves, minced
- 1/2 inch fresh ginger, grated
- 2 tablespoons tomato paste
- 1 tablespoon curry powder
- 1/2 teaspoon garam masala
- 1 cup chicken or vegetable broth
- 1/4 cup heavy cream, optional, for richness
- 1/2 teaspoon salt, or to taste
- 2 tablespoons fresh cilantro, chopped, for garnish
For Serving
- 1/4 cup purple cabbage, shredded
- 1/4 cup white cabbage, shredded
- 1/4 cup red onion, thinly sliced
- 1 lemon, cut into wedges
- 4 fresh cilantro sprigs, for garnish
Instructions
- 1
Prepare the Green Marinade/Batter: In a blender or food processor, combine fresh cilantro, parsley, mint leaves, green chilies, garlic cloves, fresh ginger, black mustard seeds, cumin seeds, turmeric powder, lemon juice, 1/4 cup water, and 1 teaspoon salt. Blend until a smooth, vibrant green paste forms. Add more water, 1 tablespoon at a time, if needed to achieve a thick, pourable consistency.
⏱️ 5 min - 2
Transfer the green paste to a medium bowl. Whisk in the all-purpose flour and cornstarch until no lumps remain and the batter is smooth and thick enough to coat the fish. Set aside.
⏱️ 3 min - 3
Marinate the Fish: Pat the cod fillets dry with paper towels. Place the fillets in the bowl with the green marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
⏱️ 2 min - 4
Prepare the Spiced Chips: Place the cut potatoes in a large bowl of cold water for at least 15 minutes to remove excess starch. Drain well and pat completely dry with paper towels. This is crucial for crispy fries.
⏱️ 5 min - 5
Heat the oil for the chips: In a large, heavy-bottomed pot or deep fryer, heat 4 cups of vegetable oil to 325°F. Fry the potatoes in batches for 5-7 minutes, until softened but not browned. Remove with a slotted spoon and place on a wire rack set over a baking sheet. Increase the oil temperature to 375°F.
⏱️ 10 min•🌡️ 325 - 6
While the chips are pre-frying, prepare the Curry Sauce: In a small saucepan, heat 1 tablespoon vegetable oil over medium heat. Add chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and grated ginger and cook for another minute until fragrant.
⏱️ 5 min - 7
Stir in the tomato paste, curry powder, and garam masala. Cook for 1 minute, stirring constantly. Pour in the chicken or vegetable broth, bring to a simmer, then reduce heat and let it thicken slightly, about 5-7 minutes. If using, stir in the heavy cream. Season with salt to taste. Keep warm.
⏱️ 8 min - 8
Fry the Fish: While the curry sauce simmers, heat 4 cups of vegetable oil in a separate large, heavy-bottomed pot or deep fryer to 350°F. Carefully lower one or two marinated fish fillets into the hot oil, ensuring not to overcrowd the pot. Fry for 5-6 minutes, flipping halfway through, until the green coating is crispy and golden-brown, and the fish is cooked through. The internal temperature of the fish should reach 145°F.
⏱️ 12 min•🌡️ 350 - 9
Remove the fried fish with a slotted spoon and place on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining fish fillets.
⏱️ 6 min - 10
Finish the Spiced Chips: Once the oil for the chips reaches 375°F, return the pre-fried potatoes to the hot oil in batches. Fry for 2-4 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
⏱️ 5 min•🌡️ 375 - 11
In a large bowl, combine granulated sugar, paprika, cayenne pepper, garlic powder, and 1/2 teaspoon salt. Add the hot, crispy chips and toss well to coat evenly. The sugar will melt slightly and create a reddish-orange, slightly sticky coating.
⏱️ 2 min - 12
Assemble and Serve: Divide the spiced chips among four plates. Place a fried fish fillet next to the chips. Serve with a small bowl of the warm curry sauce, garnished with fresh cilantro. Add a small side salad of shredded purple cabbage, white cabbage, and red onion. Garnish each plate with a lemon wedge and a fresh cilantro sprig. Serve immediately.
⏱️ 5 min