Kabiraji style Fish Cutlet
Bengali style fish wrapped in a net is a delectable and lip smacking dish.
Chef Ranveer Brar Kabiraji style Fish Cutlet Recipe

- Indian


- 4

Cooking Time

-20-30 Min


- Expert

Preparation Time

- 20 Min


  • 1 surmai fish
  • 1 tsp mustard oil for frying fish
  • 1 tsp mustard oil for chila


  1. 1

    For marinade combine gram flour, yogurt, kasundi paste, salt, turmeric powder, and milk.
  2. 2

    Mix well.
  3. 3

    Marinate the surmai fish in the marinade and keep aside.
  4. 4

    For the crumb mixture, combine breadcrumbs, nigella seeds, carom seeds, and salt.
  5. 5

    Mix well.
  6. 6

    Coat the marinated fish with the crumbs mixture.
  7. 7

    In a pan, heat mustard oil.
  8. 8

    Place the fish and cook well.
  9. 9

    For the gram flour batter, combine gram flour, yogurt, turmeric powder, red chilli powder, salt, lemon juice, and water in a bowl.
  10. 10

    Fill the batter in squeezy bottle.
  11. 11

    In another pan, heat mustard oil and spread gram flour batter in a net pattern (crisps cross lines) and cook.
  12. 12

    Place the cooked fish on it and wrap the net.
  13. 13

    Transfer to the serving plate.
  14. 14

    Garnish with tomato wedges coriander leaves, and black pepper powder.
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About Chef

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Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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