MahaAshtami_Bengali Fish Fry (with a Baked Variation)

The eight and most important day of the Durga Puja is Ashtami. There are very Bengalis few who do not go out to offer Anjali or an offering. They might go on their own volition or to appease, mom, mom-in-law, grandmom, girlfriend, boyfriend, well you get the idea. Think of it as a Yom Kipur for Bengalis. Ashtami is also the day of ultimate feasting after the prayers.

To this end, today I will share with you the recipe for Fish Fry. A simple but much loved fired concocction. Bengali Fried Fish or Fish Fry is my mother’s specialty. And, she knows that I love her recipe.

Before the recipe, I will however delve into the story of Ashtami, a series being done for my son, beginning with the post on Saptami.

The morning of Ashtami or on the eight day, begins with an interesting ritual called Kumari puja. Kumari puja entails praying to little girls. This is to symbolize the purity of womanhood. Moving on to the evening  an evening ceremony called Sandhi Puja is done. This puja merges Ashtami and Navami or the ninth day of the puja. The goddess Durga who is also the slayer of the demons Chanda and Munda. This results in her  acquiring the name Chamundi. Getting to the head honcho Mahishashur,  entails kiiling other deamons.  Each killing brings new accolades for the goddess.  The intrinsic message of Durga Puja is one that is relevant and important at all times.  A message about the triumph of good over evil.

There are layers of food restrictions for Ashtami, depending on the household, we tended to keep it simple on all days of the Puja, vegetarian on Saptami and fasting broken with bhog in the mornings on other days and all you can eat in the evenings.

Well, onto the fish fry, we all know that is what really floats everyone’s boat. This simple crumbed fish dish is a much loved Bengali creation, possibly of Anglo India origins. The key to this is marinating the fish. The fillet used should be thin and light tasting, the distinction of my mother’s recipe is the light addition of Bhaja Moshla, a very simple blend of roasted cumin and dried red chilies.

There are two variations to this, one is a batter coated variety often called fish orly, the recipe for which I share in the Bengali Five Spice Chronicles. Now, I typically do not suggest baked variations to fried dishes because I do not necessarily think that they are up to snuff, this is an exception for two reasons, firstly the baked version is pretty good secondly mom herself has approved it, she created it for my very health conscious brother.

Yes, the last picture is the baked variety, pretty decent, huh? In India, mom’s and my fish of choice is Bhetki, here after some trial and error we both like either the cod or the sole. Essentially a good, thin firm fleshed fillet. I serve this with either kasundi or an improvised variation of dijon mustard with some yogurt and ketchup with a teeny bit of sriracha and brown sugar mixed in.

Whenever I make fish fry I make some extra. Mostly because I love it. But, also because fish fry makes a great fish sandwich.