Bengali Fish & Chips
Bengali Fish & Chips
Ingredients
For the Green Batter Base
- 1/2 teaspoon mustard seeds
- 1 cup fresh coriander, roughly chopped
- 2 green chilies, deseeded for less heat, or left whole for more
- 3 garlic cloves, peeled
- 1 inch fresh ginger, peeled and roughly chopped
- 1 tablespoon lemon juice
- 2 tablespoons water
- 1/2 teaspoon salt, or to taste
For the Fish
- 4 cod fillets, about 6 ounces each, skinless and boneless
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon turmeric powder
- 1 cup chilled sparkling water, or club soda
- 4 cups vegetable oil, for deep frying
For the Chips
- 4 medium potatoes, russet or Maris Piper, peeled and cut into thick-cut chips
- salt, to taste
For Serving
- lemon wedges, as needed
- chutney, mint or tamarind, as needed
Instructions
- 1
Prepare the green batter base: In a blender or food processor, combine the mustard seeds, fresh coriander, green chilies, garlic cloves, ginger, lemon juice, water, and salt. Blend until a smooth, vibrant green paste forms. Set aside.
⏱️ 5 min
- 2
Prepare the fish: Pat the cod fillets dry with paper towels. Lightly season both sides of the fish with a pinch of salt.
⏱️ 2 min
- 3
Marinate the fish: Spread a thin layer of the green batter base evenly over both sides of each cod fillet. Place the marinated fish on a plate, cover, and refrigerate for at least 30 minutes to allow the flavors to meld.
⏱️ 3 min
- 4
Prepare the chips: Place the cut potatoes in a large bowl and cover with cold water. Let them soak for at least 15 minutes to remove excess starch. Drain thoroughly and pat very dry with a clean kitchen towel.
⏱️ 5 min
- 5
Heat the oil: In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 325°F (160°C).
⏱️ 5 min•🌡️ 325
- 6
First fry the chips: Carefully add the dried potato chips to the hot oil in batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes, until softened but not yet browned. Remove with a slotted spoon and drain on a wire rack set over paper towels. Increase oil temperature to 375°F (190°C).
⏱️ 7 min•🌡️ 325
- 7
Prepare the fish batter: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and turmeric powder. Gradually whisk in the chilled sparkling water until a smooth, thick batter forms. Do not overmix; a few lumps are fine.
⏱️ 5 min
- 8
Fry the fish: Dip each marinated cod fillet into the prepared batter, ensuring it's fully coated. Carefully lower one or two fillets at a time into the hot oil (375°F/190°C). Fry for 4-6 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and drain on a wire rack set over paper towels. Keep warm in a low oven while you fry the remaining fish.
⏱️ 10 min•🌡️ 375
- 9
Second fry the chips: Return the par-fried chips to the 375°F (190°C) oil. Fry for another 3-5 minutes, or until golden brown and crispy. Remove and drain, then immediately season generously with salt.
⏱️ 5 min•🌡️ 375
- 10
Serve immediately with lemon wedges and your favorite chutney.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Green Batter Base
- 1/2 teaspoon mustard seeds
- 1 cup fresh coriander, roughly chopped
- 2 green chilies, deseeded for less heat, or left whole for more
- 3 garlic cloves, peeled
- 1 inch fresh ginger, peeled and roughly chopped
- 1 tablespoon lemon juice
- 2 tablespoons water
- 1/2 teaspoon salt, or to taste
For the Fish
- 4 cod fillets, about 6 ounces each, skinless and boneless
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon turmeric powder
- 1 cup chilled sparkling water, or club soda
- 4 cups vegetable oil, for deep frying
For the Chips
- 4 medium potatoes, russet or Maris Piper, peeled and cut into thick-cut chips
- salt, to taste
For Serving
- lemon wedges, as needed
- chutney, mint or tamarind, as needed
Instructions
- 1
Prepare the green batter base: In a blender or food processor, combine the mustard seeds, fresh coriander, green chilies, garlic cloves, ginger, lemon juice, water, and salt. Blend until a smooth, vibrant green paste forms. Set aside.
⏱️ 5 min - 2
Prepare the fish: Pat the cod fillets dry with paper towels. Lightly season both sides of the fish with a pinch of salt.
⏱️ 2 min - 3
Marinate the fish: Spread a thin layer of the green batter base evenly over both sides of each cod fillet. Place the marinated fish on a plate, cover, and refrigerate for at least 30 minutes to allow the flavors to meld.
⏱️ 3 min - 4
Prepare the chips: Place the cut potatoes in a large bowl and cover with cold water. Let them soak for at least 15 minutes to remove excess starch. Drain thoroughly and pat very dry with a clean kitchen towel.
⏱️ 5 min - 5
Heat the oil: In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 325°F (160°C).
⏱️ 5 min•🌡️ 325 - 6
First fry the chips: Carefully add the dried potato chips to the hot oil in batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes, until softened but not yet browned. Remove with a slotted spoon and drain on a wire rack set over paper towels. Increase oil temperature to 375°F (190°C).
⏱️ 7 min•🌡️ 325 - 7
Prepare the fish batter: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and turmeric powder. Gradually whisk in the chilled sparkling water until a smooth, thick batter forms. Do not overmix; a few lumps are fine.
⏱️ 5 min - 8
Fry the fish: Dip each marinated cod fillet into the prepared batter, ensuring it's fully coated. Carefully lower one or two fillets at a time into the hot oil (375°F/190°C). Fry for 4-6 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and drain on a wire rack set over paper towels. Keep warm in a low oven while you fry the remaining fish.
⏱️ 10 min•🌡️ 375 - 9
Second fry the chips: Return the par-fried chips to the 375°F (190°C) oil. Fry for another 3-5 minutes, or until golden brown and crispy. Remove and drain, then immediately season generously with salt.
⏱️ 5 min•🌡️ 375 - 10
Serve immediately with lemon wedges and your favorite chutney.
⏱️ 1 min