Fish kabiraji cutlet
Bong Connection Fish Recipe Seafood

Fish kabiraji cutlet recipe

If you are from Kolkata, the fish Kobiraji cutlet will definitely hold a special place in your heart. It is a recipe which is from the British era when Kolkata used to be a Winter capital of India  and derived from the English coverage cutlet recipe. The boneless fish or chicken fillets are covered with a mesh of fried crispy egg which makes it very tempting and unique in look as well as taste. They are popular in college canteens, street food joints, during Durga puja ,Weddings or any festivals. They are a snack little on the heavier side and can be served with tea, coffee or any other beverage. Unfortunately if you are not in Kolkata or in parts of Bengal ,you will not find this dish anywhere in India, which leaves you no option but to try at home. You can have it once in a while, its delicious but ,its deep fried so far from being healthy.

fish fillet

 fish kabiraji cutlet recipe

Fish kabiraji cutlet
Fish kabiraji cutlet
recipe of fish kabiraji

Fish Kabiraji Cutlet

This is a recipe from the British rule in India in which boneless fish or chicken fillets are covered with a mesh of fried crispy egg which makes it very tempting and unique in look as well as taste

Course Snack, starter
Cuisine Bengali, british
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 cutlets
Author indrani


  • 500 gm Fish fillets(Basa/bhetki/tilapia) Thawed and cut into 4 rectangular pieces
  • 1 tbsp Ginger ,garlic paste
  • 1 tbsp. coriander and green chilies paste
  • 1 tbsp Lemon juice
  • A pinch Salt
  • 4 whole Eggs
  • 1 tsp corn starch
  • 1 cup Bread crumbs
  • 1 cup Onions finely chopped
  • 1/2 cup Green chillies finely chopped
  • 1/2 cup Coriander leaves finely chopped
  • 2 cup vegetable oil for frying


  1. Marinate the fish fillets with ginger ,garlic ,lemon juice, coriander and green chili paste and salt for 15 minutes

  2. Beat the eggs

  3. dip each fish fillet in  egg

  4. Roll it over the mixture of chopped onions ,chillies and coriander leaves 

  5. Then roll over  bread crumbs

  6. Pack it tightly in the shape of cutlets

  7. Heat oil till no bubbles are seen

  8. Deep fry the fillets on low flame

  9. Beat the eggs with corn starch and salt

  10. With the help of sieve drop the egg in the hot oil forming a crispy net .Cover your cutlet in the oil with this net.

  11. Serve hot with onion and cucumber salad and mustard sauce

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Indrani Sen is a teacher,lecturer in Information Technology/Computer Science for the past 12 years. She has authored 4 text books in Information Technology.
She is passionate about cooking and loves to blog about food and travel.This blog is like my baby as I have built it from scratch by myself with little help from colleagues ,friends and of course Google.

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