Bengali Fish and Chips
Bengali Fish and Chips
Ingredients
For the Green Batter Paste
- 1 teaspoon mustard seeds
- 1 cup fresh coriander, roughly chopped
- 2 green chilies, deseeded for less heat, if desired
- 1/2 cup fresh mint, roughly chopped
- 1/2 cup fresh parsley, roughly chopped
- 4 cloves garlic, peeled
- 1 inch ginger, peeled and roughly chopped
- 1 teaspoon cumin powder
- 1 tablespoon green curry paste
- 1/2 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- 1/2 cup water, plus more as needed
For the Batter and Frying
- 1 1/2 cups self-rising flour
- 3/4 cup corn flour
- 4 white fish fillets, such as cod or haddock, 6-8 ounces each, patted dry
- 4 cups vegetable oil, for deep frying
- salt, to taste
For Serving
- 4 servings chips, prepared according to package directions
- dipping sauce, of choice (e.g., mint chutney, tamarind sauce)
Instructions
- 1
Combine the mustard seeds, fresh coriander, green chilies, fresh mint, fresh parsley, garlic, ginger, cumin powder, green curry paste, chili powder, and turmeric powder in a blender.
⏱️ 5 min
- 2
Add 1/2 cup of water to the blender. Blend on high speed until a smooth, vibrant green paste is formed. If the mixture is too thick, add water 1 tablespoon at a time until the desired consistency is reached. The paste should be thick enough to coat a spoon.
⏱️ 5 min
- 3
Pour the green paste into a large mixing bowl. Add the self-rising flour and corn flour to the bowl. Mix thoroughly with a whisk or spoon until a smooth, thick batter is formed. Ensure there are no lumps.
⏱️ 5 min
- 4
Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 5
Season the patted dry fish fillets lightly with salt. Dip each fish fillet into the green batter, ensuring it is fully coated on all sides. Allow any excess batter to drip off.
⏱️ 5 min
- 6
Carefully place one or two battered fish fillets into the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes per side, or until the fish is cooked through and the batter is golden-brown and crispy. The internal temperature of the fish should reach 145°F.
⏱️ 10 min•🌡️ 350
- 7
Remove the fried fish from the oil using a slotted spoon or tongs and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining fish fillets.
⏱️ 5 min
- 8
Serve the Bengali Fish and Chips immediately with prepared chips and your favorite dipping sauce.
Kitchen Tools
Nutrition Facts (per serving)
For the Green Batter Paste
- 1 teaspoon mustard seeds
- 1 cup fresh coriander, roughly chopped
- 2 green chilies, deseeded for less heat, if desired
- 1/2 cup fresh mint, roughly chopped
- 1/2 cup fresh parsley, roughly chopped
- 4 cloves garlic, peeled
- 1 inch ginger, peeled and roughly chopped
- 1 teaspoon cumin powder
- 1 tablespoon green curry paste
- 1/2 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- 1/2 cup water, plus more as needed
For the Batter and Frying
- 1 1/2 cups self-rising flour
- 3/4 cup corn flour
- 4 white fish fillets, such as cod or haddock, 6-8 ounces each, patted dry
- 4 cups vegetable oil, for deep frying
- salt, to taste
For Serving
- 4 servings chips, prepared according to package directions
- dipping sauce, of choice (e.g., mint chutney, tamarind sauce)
Instructions
- 1
Combine the mustard seeds, fresh coriander, green chilies, fresh mint, fresh parsley, garlic, ginger, cumin powder, green curry paste, chili powder, and turmeric powder in a blender.
⏱️ 5 min - 2
Add 1/2 cup of water to the blender. Blend on high speed until a smooth, vibrant green paste is formed. If the mixture is too thick, add water 1 tablespoon at a time until the desired consistency is reached. The paste should be thick enough to coat a spoon.
⏱️ 5 min - 3
Pour the green paste into a large mixing bowl. Add the self-rising flour and corn flour to the bowl. Mix thoroughly with a whisk or spoon until a smooth, thick batter is formed. Ensure there are no lumps.
⏱️ 5 min - 4
Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 5
Season the patted dry fish fillets lightly with salt. Dip each fish fillet into the green batter, ensuring it is fully coated on all sides. Allow any excess batter to drip off.
⏱️ 5 min - 6
Carefully place one or two battered fish fillets into the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes per side, or until the fish is cooked through and the batter is golden-brown and crispy. The internal temperature of the fish should reach 145°F.
⏱️ 10 min•🌡️ 350 - 7
Remove the fried fish from the oil using a slotted spoon or tongs and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining fish fillets.
⏱️ 5 min - 8
Serve the Bengali Fish and Chips immediately with prepared chips and your favorite dipping sauce.