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| Main Ingredients | Fish, Eggs |
| Cuisine | Bengali |
| Course | Snacks and Starters |
| Prep Time | 51-60 minutes |
| Cook time | 26-30 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Non Veg |
Ingredients list for Mach Bhaja
- 400 grams Fish
- Eggs
- 2 tablespoons Ginger-garlic paste
- to taste Salt
- 1/4 teaspoon Black pepper powder
- 2 tablespoons Lemon juice
- 1/2 cup Refined flour (maida)
- 2 Eggs
- 1 cup Bread crumbs
- to deep fry Oil
Method
- Clean and wash fish and cut into half inch thick slices. Wash them again under running water. Pat them dry. Marinate with ginger-garlic paste, salt, pepper powder and lemon juice.
- Leave it in marination for at least one hour preferably in a refrigerator. Beat eggs. Coat the fish slices with flour, pat dry the extra flour, roll in egg and finally coat with bread crumbs.
- Heat sufficient oil in a kadhai and deep-fry till golden brown in color. Serve hot with pulao.
Nutrition Info
| Calories | 1697 |
| Carbohydrates | 86.3 |
| Protein | 116.7 |
| Fat | 98.1 |
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