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Fish Roll (Kolkata Style)


If you have any Bengali friend in your gang then I guess you already know that he / she has a thing for fish, football and rabindra sangeet. We eat fish in many forms like thick curry (kaliya), thin curry (jhol), batter fried, shallow fried (mach vaja), steamed version (vapa) and so on. One of the popular among them is 'fried fish'. Now in this category also we have so many variations. The most simple one is shallow fried marinated (with salt and turmeric) fish and the complicated one is 'Fish Roll'. In this recipe fish fillets will be stuffed with spicy fish and shrimp filling then they will get a coating of breadcrumbs and at last deep fry them until golden ... it's the example of our ultimate love towards fish 😊😊 . The hard part is making the roll, except that step, everything is easy. The taste of fish roll is phenomenal. You just need to give one bite to understand it's deliciousness.

Fish Roll (Kolkata Style)


  • 8 thin fish fillets. (Vetki / Barramundi / Asian sea bass / Swai / Basa / Sole )
  • For filling - 350 grams of any white fish without bone and 200 grams of shrimp or prawns.
  • 2 medium onions, chopped.
  • 2 Tablespoons of chopped ginger and garlic.
  • 3 green chilies, chopped.
  • 1 Teaspoon each of (turmeric powder, red chili powder, roasted cumin and coriander powder).
  • 2 Tablespoons of tomato ketchup.
  • 1 Tablespoon of ginger garlic paste.
  • 1 Tablespoon of black pepper powder.
  • 2 Tablespoons of lemon juice.
  • Salt and sugar as per your taste.
  • 2 eggs.
  • 4 Tablespoons of water.
  • Breadcrumbs.
  • Some chopped coriander leaves.
  • Vegetable or canola oil for deep frying.

Fish Roll (Kolkata Style)

Fish Roll (Kolkata Style)


Rub the thin fish fillets with some salt, half Tablespoon of black pepper powder, 1 Tablespoon of ginger garlic paste, lemon juice and keep in the fridge for 1 hour.
For the filling either you can grind white fish and shrimp in grinder and make smooth paste or you can finely chop them.
Heat 2 Tablespoons of oil in a pan. Add chopped ginger and garlic. Cook for 1 minute.
Then add the chopped onion and cook until golden in color.
Add the fish and shrimp paste or chopped version, cook on medium flame for 5 minutes.
Then add all of the spice powder. Cook for 10 minutes.
Add salt, sugar and chopped green chilies. Mix and cook for another 5 minutes.
With the back of your spatula press and mix the filling.
Lastly add ketchup, chopped coriander leaves and 4 Tablespoons of breadcrumbs to the fish mixture. Cook for 2-3 minutes and turn off the heat.
Breadcrumbs will absorb all the moisture from the mixture, so that you can easily roll the fillets.
Let the mixture come to room temperature.
Then take some portion and place on one edge of a marinated fish fillet.
Now roll the fillet tightly with the stuffing.
Very lightly coat the rolls with the breadcrumbs first.
Then beat the eggs with water, pinch of salt and black pepper powder very well.
Take lightly coated roll, dip into the egg mixture and again roll in the breadcrumbs.
With gentle pressure of your hand seal the edges of the roll properly.
Keep them in fridge for 30 minutes to 1 hour.
Then fry them in hot oil for 8-10 minutes on medium flame.
Cooking Step: Fish Roll (Kolkata Style)Cooking Step: Fish Roll (Kolkata Style)

Additional Info

Recipe Category: Appetizers: Non-Vegetarian
Recipe Cuisine: Indian
Preparation Time: 45 minutes
Cooking Time: 50 minutes
Serves: 4

Your fish rolls are ready ..
  • Serve them hot with onion slices along with kasundi or ketchup or chili sauce..

Fish Roll (Kolkata Style)

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