Fish Fry

Pour oil into a skillet and heat over medium-high heat to 375 F. Working in batches, fry the fish in the hot oil for about 6 minutes on each side, or until golden brown, crispy, and cooked through. Remove and set on a cooling rack to let drain. Some of the commonly used fish for frying include:
Rohu: A freshwater fish commonly used in Bengali cuisine for making fish fry and fish curry.
Katla: Another freshwater fish from Bengal that is popular for frying.
Hilsa: A popular fish from Bengal, which is usually fried in mustard oil and served with rice.
More items...