fish kabiraji cutlet

…poila baisakh special recipe…

…fish kabiraji cutlet or fish cutlets in lacy egg net…

Fish cutlets in kabiraji style meaning fried fish in egg net. This recipe is the result of British influence on the Bengali cuisine and the word kabiraji has probably the origin in ‘coverage’ as the cutlets are covered in a lacy egg net.

Years back I had these kabiraji cutlets somewhere near the college street crossing in Kolkata (do not remember the name of the eatery) but the taste still lingers in my memory.

Now a days most of the upmarket restaurants in Kolkata do not make these anymore but if you really want to have a  taste of it then better go somewhere in central or north Kolkata where many small eateries still holds the tradition, housed in a centenary old building where time stood still. Lots of treasures are hidden in those tiny and narrow by lanes of Kolkata.

Do I need to say it taste awesome !

Recipe: Fish kabiraji cutlet or fried fish in egg net

Summary: Fish kabiraji cutlet where fish is fried and wrapped in a lacy egg net


  • Bekti (bhetki) fillet: 10
  • Mustard powder (yellow): 1/2 tsp
  • Black pepper powder: 1/2 tsp
  • Red chili powder: 1 tsp
  • Coriander and mint leaves (chopped): 1 tsp
  • Eggs : 10
  • Cornflour: 2 tbsp
  • Breadcrumbs (optional): 2 tsp
  • Juice of one lemon
  • Salt to taste


  1. Wash the bekti fillet under running water, pat them dry and soak in salt and lemon juice for 20 minute.
  2. Next mix the mustard powder, red chili powder, black pepper powder, coriander and mint leaves together and apply on the each of the fillet evenly and refrigerate it for another 20 minute.
  3. Meanwhile beat the eggs and mix the cornflour, breadcrumbs with little salt and reserve it.
  4. Heat some oil in a pan and add one or two tablespoon of egg mixture.
  5. As soon as it becomes fluffy add the marinated fish fillet and quickly cover it with the egg mixture. Fry on low to Medium heat till done.
  6. Serve hot with kasundi (Bengali mustard sauce) and regular salad.

Preparation time: 40 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 8

Culinary tradition: Indian (Bengali Cuisine)

My rating 5 stars: ★★★★★ 1 review(s)

This is absolutely fantastic and one of the rare gems in Bengali cuisine, try it and am sure you will love it.