Today is Saptami, the first day of the four day long Durga Puja, the biggest festival of Bengal. Back home, now is the time to showcase and appreciate the grandeur, the lighting, the idols and the pandal work that was being planned and worked on for several months. I am missing home badly. This time we had planned to visit home during the pujas but somehow our plans got changed and had to stay back and now have to wait for the weekend puja in our area. A very happy puja to all who are celebrating and very warm Sharad Subhechha. Today’s recipe is Kolkata special fish rolls.
Puja means shopping, eating out and whole night pandal hopping. Eating out during puja was what I used to look forward to. Since I am missing every bit of the fun here, I thought of preparing my most favorite snack which I used to munch with my friends from a famous stall in our neighborhood while pandal hopping. The fish rolls came out the exact way it should be and tasted the same. Though I am still home sick but I could still connect a bit through the special Bengali home cooked food which I would otherwise relish during the pujas back home.
Fish roll is somewhat similar to fish chops (or croquettes) but in this case it is stuffed in a fish fillet. It is more a cross between a fish cutlet and fish chop. The preparation is a bit lengthy but not difficult at all. You’ll need fish fillet and use some for the stuffing and keep the rest as fillet to roll in the stuffing. If the fillets are not cut thin, you may need to cut the fillet thinly so it is easier for you to roll.
The fish rolls came out crisp and a bite into it you will be transformed to the streets of Kolkata. You can taste the tasty stuffing with crispy breaded fillet. Dip into some mustard and take a bite, you are in heaven.
Tips:
The stuffing should be dry or else you would not be able to roll it tightly. Bread crumbs is used to absorb the moisture in the stuffing and do not use all at once. Add gradually until the stuffing is dry. Fry the rolls in a hot oil. If the oil is not hot enough the rolls will absorb a lot of oil and will be very greasy. You may store the crumbed rolls in the refrigerator for 2 days or in the freezer for a week.
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FISH ROLL
- YIELD: 4 (4 Servings)
- PREP: 20 mins
- COOK: 30 mins
- READY IN: 1 hr 50 mins
The fish rolls came out crisp and a bite into it you will be transformed to the streets of Kolkata. You can taste the tasty stuffing with crispy breaded fillet. Dip into some mustard and take a bite, you are in heaven.
INGREDIENTS
- 1 lb fish fillet any white fish
- 1 medium red onion chopped finely
- 2 tablespoons ginger-garlic paste
- 2 medium potatoes boiled and mashed
- 1/2 teapsoon vinegar
- 1 1/2 teaspoons salt or to taste
- 2-3 tablespoons breadcrumbs or as needed
- 1 teapsoon black pepper powder
- 1 teaspoon garam masala powder
- 2 tablespoons coriander leaves chopped finely
- 1-2 medium green chilies chopped finely
- 2-3 tablespoons vegetable oil for the stuffing
- 1 large egg beaten lightly
- 2 tablespoons all-purpose flour
- 2-3 cups bread crumbs for breading the fish rolls
- 1 cup vegetable oil for deep frying
INSTRUCTIONS
-
- Thinly slice the fish fillet into four slices with a sharp knife and set aside. In a small bowl marinade the rest of the fillet with a pinch of salt and turmeric powder and set aside. Now take the thinly sliced fillet in a shallow plate and marinade with vinegar, pinch of salt and pepper and very little ginger-garlic paste. Rub gently on the slices and set aside for at least half n hour.
- While the fillets are marinating, prepare the stuffing. Fry the rest of the fish fillet in a wok until done. Drain in a plate and when cool to handle, mash with a fork.
- In the same wok, add oil if needed and add the chopped onions. Fry for couple of minutes and then add the ginger-garlic paste, salt, turmeric powder and cook for 2-3 minutes. Now add the mashed fish and mix together. Add the mashed boiled potatoes and continue to cook at medium heat till the stuffing comes together. Add the black pepper powder, garam masala powder, chopped coriander leaves and green chilies and mix well. Taste for seasoning. The stuffing should be dry. If not add the bread crumbs a teaspoon at a time until it is dry. Take of the heat and let it cool.
- On a clean board, take a slice of fillet at a time and put 2 tablespoons of the stuffing on one end and like a jelly roll, roll tightly from one end to the other. Place the roll seam side down on a plate. Repeat with the rest of the fillet.
- In a bowl add the beaten egg, all purpose flour and water to make a medium consistency batter. On another plate add the bread crumbs. Now take one roll and dip onto the batter and roll gently on the bread crumbs to crumb it from all sides. Repeat with the rest of the rolls. If you want you may repeat the breading process once more to give a firmer and crispier texture to the rolls. Place the crumbed rolls on a plate and let them rest in the refrigerator for at least 1 hour.
- In a big wok with high sides, heat oil for deep frying. The oil should be quite hot but not smoking or else it will burn. Fry the rolls one at a time until it is golden brown in color in all the sides. Drain on to a paper towel lined plate.
- Serve hot with mustard and salad on the side and a cup of tea. Enjoy!
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