23 Apr 2026
Expertise the legendary Kolkata-style Fish Fingers, made with genuine Kolkata Bhetki! Keep in mind these good fish fingers served at weddings or particular occasions, ready flawlessly by the expert cooks and caterers, Rannar Thakur? Or maybe the extremely crispy ones out of your favourite road meals stall? That is the precise crunch we’re aiming for, and solely with real Kolkata Bhetki fillets-no substitutes. When you’ve tasted it, precisely what I imply. Now, let’s uncover the right way to create these catering-quality fish fingers with Kolkata Bhetki proper in your individual kitchen with this recipe! Maintain studying to learn the way.
Bhetki Macher Fish Fingers are really iconic, particularly amongst Bengali folks in India, significantly in West Bengal. Whether or not it is the particular fingers from a “chop-er dokan” (snack store) or these completely ready as a snack at a marriage or different celebrations, they’re a beloved muncie. Whereas native retailers typically use different fish like basa, tilapia, or bhola, a premium Kolkata Bhetki fish finger stands out, and you’ll really style the distinction.
Talking of events, Baba typically spoke about my Annaprashan ceremony, although I, in fact, haven’t any reminiscence of it. He would laughingly boast about fastidiously deciding on the right bhetki fillets from the Sealdah fish market, which have been then used to make fish fingers by the prepare dinner, skilled rannar thakur. Though I do not recall that particular occasion, I’ve seen fish finger featured at many various gatherings at residence. Nevertheless, at weddings in our household, fish rolls and Biyebarir Fish Butter Fry, aka Bhetki Batter Fry, are a specific favourite, even to at the present time. And sure, Topse Maacher Fry within the morning occasions. Then there’s Kalika, the well-known chop store close to our central Kolkata residence, which makes unimaginable fish fingers. In truth, my father himself used to make wonderful fish fingers.
I discovered the right way to make fish fingers from Baba. Baba discovered it from a caterer chef. After we lived in Delhi, Baba would at all times make further, unfried fish fingers and retailer them within the fridge. This fashion, my husband Mehebub and I (Pasta wasn’t born but) may get pleasure from them for at the least seven days. Baba handed away in December 2024. I consider that is the primary time I’ve written about him on this weblog. I simply wished to revisit these comfortable recollections, his meals, his cooking, and particularly his Bhetki Macher fish fingers.
What makes Kolkata-style Fish Finger so particular? Maybe it is the Bhetki fish, lower into good finger-sized items, or the distinctive coating and marination. We’ll uncover these secrets and techniques after exploring my recipe, designed to convey the well-known flavors of Bengali eating places on to your kitchen. To make this fish finger, you may want Kolkata Bhetki fish, also referred to as Indian Barramundi. Though you can use different fish like Basa or Bombay Bhetki, it is the Kolkata Bhetki that really gives that distinct flaky texture and wonderful style.
We’ll discover that after I share my recipe, which helps you make fish fingers at residence that style identical to these from well-known Bengali eating places.
See recipe card for portions.
Let’s have a look at the right way to make good Bhetki Fish Fingers at residence.
Kolkata Bhetki Maach works finest for this recipe. And you have to boneless fillet for this.
First, lower the Kolkata Bhetki fillet into items, every concerning the size and width of your center finger. From 500 grams of fillet, you can also make 30 to 34 fish fingers.
Now, let’s begin step one of marinating the fish. Add one teaspoon of salt, the juice of 1 lemon, and one teaspoon of black pepper powder.
Ensure to fully cowl the fish fillets with this combination. Then, put them within the fridge for quarter-hour. Cowl the bowl or plate with plastic wrap to cease any smells from entering into your fridge.
Whereas the fish is chilling, put together the second marinade for the fish fingers. For this, I used two small, peeled onions. I additionally used a bunch of coriander leaves, ensuring to take away the stems, and a small bunch of mint leaves, utilizing solely the leaves. Lastly, I added three inexperienced chilies. Wash all these substances properly beneath operating water earlier than turning them right into a paste.
Put these washed substances right into a blender. Add one tablespoon of garlic paste and one tablespoon of ginger paste, then mix the whole lot till you could have a easy, vivid inexperienced paste. You will not want so as to add any water, because the onions, ginger, and garlic will present sufficient moisture.
As soon as the marinade is prepared, take the fish out of the fridge and unfold the inexperienced paste evenly over every fillet. Then, put the marinated fish again into the fridge for at the least 15 to half-hour.
Subsequent, put together the coating. To the breadcrumbs, add one teaspoon of salt and one teaspoon of black pepper, then combine properly.
In a separate bowl, beat three eggs with half a teaspoon of salt. This might be used to dip the fish. For 500g of fish, I normally use 5 eggs in whole, so hold two or three further eggs helpful so as to add if wanted. 
To make the fish further crispy, add one egg and two tablespoons of corn flour to the fish fillets. 
Combine the whole lot completely to ensure every bit is properly coated. Lastly, put the marinated fish again within the fridge for an additional quarter-hour.
Now, let’s form the fish fingers, which is a vital step. I wish to double-coat them, and this may get slightly messy, so have three or 4 forks prepared.
Organize your breadcrumbs on the appropriate and the egg wash on the left.
Then, take two or three items of marinated fish and coat them with breadcrumbs. 
Ensure to not use your fingers right here; as an alternative, use a fork to maneuver the breaded fish into the egg wash, guaranteeing it is fully lined. 
Subsequent, switch it again to the breadcrumbs for a second coating.
Repeat this, transferring it to the egg combine yet one more time, after which again to the breadcrumbs for a radical remaining coating. 
After this, gently use your hand to form the coated fish into finger-like items.
Place these formed fish fingers on a plate or tray. Keep in mind to clean and dry your fingers earlier than you begin the following batch.
As soon as all of the fish fingers are formed, chill them within the fridge for one hour earlier than frying.
To fry the fish fingers, warmth sufficient impartial vegetable oil in a pan till scorching. Then, scale back the warmth to medium.
Fry three to 4 fish fingers at a time. 
Cook dinner one aspect for 1 minute, then flip them over and prepare dinner the opposite aspect for 1 to 2 minutes. 
This makes positive the fish is absolutely cooked, and the surface is crispy and golden. Repeat these steps for the remaining fish fingers.
Transfer the fish fingers to a tray, and gently blot them with tissue paper to take in any further oil.
These crispy fish fingers are actually able to get pleasure from. They’re juicy inside and crispy exterior. For further taste, sprinkle some rock salt or chaat masala on prime, and serve the Bhetki Fish Fingers with Kasundi.
I ready round 30 fish fingers utilizing 500 grams of Bhetki fish. We loved about 15 instantly, so I fried these. The remaining have been saved away earlier than being cooked.
To retailer the raw, formed fish fingers for later, merely place them individually right into a plastic or glass container with a tight-fitting, ideally flat, lid till the container is full. Seal it tightly and put it within the freezer. These unfried fish fingers will hold properly for at the least seven days. You may then fry them everytime you’re able to eat. And with that, we have accomplished the recipe for Kolkata-style Fish Fingers with Bhetki mach.
I actually hope you get pleasure from making this dish! Please share within the feedback some other recipes you need me to share. Thanks for visiting Debjanir Rannaghar, and till subsequent time, take care.
I want utilizing coarse native breadcrumbs for coating the fish for making fish finger as a result of they add a novel, naturally candy taste. You may also use panko, however for those who’re exterior of Bengal, native breadcrumbs are straightforward to search out in Mudir dokans or Bengali shops. In Kolkata, they’re quite common.
To make Kolkata-style fish fingers, you may want boneless fish fillets, concerning the measurement of a center finger. Kolkata Bhetki is good for this recipe. If it is unavailable or too costly, think about using Bhola, Bombay Bhetki, Tilapia, or Basa fillets as an alternative. Or internationally, Cod, Haddock, Pollock, Hake, or Whiting works finest. Whereas some folks create a finger-shaped snack from fish paste, typically utilizing Rohu or Katla, that could be a totally different dish fully.
Fish fingers bought their identify as a result of, once they first got here out within the Fifties within the UK, they have been made to appear like small, breaded items of fish. Birds Eye created and launched them in 1955. After asking manufacturing facility staff, the identify “fish fingers” was chosen over different concepts like “Battered Cod Items,” they usually quickly turned a quite common and easy-to-make meals in Britain.
Let’s uncover the right way to create these catering-quality fish fingers (fish finger) with Kolkata Bhetki proper in your individual kitchen with this recipe!
Print Pin ChargeServings: 30 Servings
Energy: 176kcal
Price: Rs 700
Start by chopping the Kolkata Bhetki fillet into items concerning the measurement of a center finger, each in size and width.
From 500 grams of fillet, you can also make at the least 30 to 34 fish fingers.
Subsequent, put together the primary marinade for the fish fillets.
Add one teaspoon of salt, the juice of 1 lemon, and one teaspoon of black pepper powder.
Coat the fish fillets completely with this combination. Then, cowl the bowl or plate with cling movie and refrigerate for quarter-hour to stop any odors from spreading within the fridge.
Whereas the fish is chilling, put together the second marinade for the fish fingers.
For this, you have to two small, peeled onions, a bunch of coriander leaves (stems eliminated), a small bunch of mint leaves (solely the leaves), and three inexperienced chilies.
Wash all these substances properly beneath operating water earlier than making a paste.
Switch the washed substances to a blender.
Add one tablespoon of garlic paste and one tablespoon of ginger paste, then mix the whole lot till it types a easy, vivid inexperienced paste.
There is not any want so as to add water, because the onions, ginger, and garlic will present sufficient moisture.
As soon as the marinade is prepared, take the fish out of the fridge.
Cowl every fish fillet fully with the inexperienced paste.
Then, put the marinated fish again into the fridge for at the least 15 to half-hour.
Subsequent, put together the coating.
I want coarse native breadcrumbs for this as a result of they provide a novel and naturally candy taste. You need to use panko, however the native sort is straightforward to search out in Mudir dokan or Bengali shops if you’re not in Bengal. In Kolkata, they’re quite common.
Add one teaspoon of salt and one teaspoon of black pepper powder to the breadcrumbs and blend properly.
In a separate bowl, beat three eggs with half a teaspoon of salt. You’ll use this combination to dip the fish.
For 500g of fish, I normally use 5 eggs in whole, so have two or three further eggs prepared to make use of for those who want extra. With these steps, your coating substances are ready.
Now, to make the fish crunchy, add one egg and two tablespoons of corn flour to the fish fillets.
Combine the whole lot properly so that every piece is absolutely coated. Maintain the marinated fish within the fridge for an additional quarter-hour.
Subsequent, you may form the fish fingers, which is a vital step.
I wish to double-coat them, which may get slightly messy, so have three or 4 forks prepared.
Place the breadcrumbs in your proper and the egg wash in your left.
Now, take two or three items of marinated fish and coat them with breadcrumbs. You should definitely use a fork right here, not your fingers.
Use the fork to maneuver the breaded fish into the egg wash, ensuring it is fully lined.
Then, switch it again to the breadcrumbs for a second coating.
Repeat this by transferring it into the egg wash yet one more time, after which lastly again into the breadcrumbs for a radical final coating.
So, it is breadcrumbs, then egg wash, then breadcrumbs, then egg wash, and a remaining layer of breadcrumbs.
After this, gently use your hand to form the coated fish right into a finger-like kind.
Place these formed fish fingers on a plate or tray.
Keep in mind to clean and dry your fingers earlier than beginning the following batch.
It is best to arrange 5 to 6 items at a time.
As soon as all of the fish fingers are formed, put them within the fridge for one hour earlier than frying.
While you’re able to fry, warmth sufficient plain vegetable oil in a pan.
As soon as the oil is scorching, flip the warmth right down to medium.
Fry three to 4 fish fingers at a time.
Cook dinner one aspect for one minute, then flip them and prepare dinner the opposite aspect.
Proceed frying for an additional one to 2 minutes on medium warmth.
This makes positive the fish is cooked all over and the coating is crispy and golden brown.
I like utilizing a spoon to fry fish fingers, however you too can use a slotted ladle, known as a sancha or jhanjri, for those who want.
Fry the remainder of the fish fingers the identical method.
From 500 grams of Bhetki fish, I ready about 30 fish fingers. We instantly loved about 15 of them, so I fried these instantly. The remaining have been saved earlier than cooking.
To retailer your unfried, formed fish fingers for later, merely prepare them in a single layer in an hermetic plastic or glass container, ideally a flat one, till it is full.
Safe the lid tightly and place them within the freezer.
These unfried fish fingers will hold properly for at the least seven days, able to be fried everytime you want.
And with that, we have accomplished the recipe for Kolkata-style Fish Fingers with Bhetki mach.
Serving: 64g | Energy: 176kcal | Carbohydrates: 14g | Protein: 7g | Fats: 10g | Saturated Fats: 1g | Ldl cholesterol: 42mg | Sodium: 374mg | Potassium: 64mg | Fiber: 1g | Sugar: 2g | Vitamin A: 57IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg
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I’m Debjani Chatterjee Alam. A CSR specialist by career and a meals author, meals blogger, and meals photographer as properly. I dwell in Kolkata together with my Husband Mehebub who’s an architect by career, my daughter Pasta, and in addition my canine daughters Espresso and Luchi.
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