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