Crispy, crumb coated Fish Fry is traditionally made with sweet water fish Barramundi, locally known as Bhetki. Fleshy, fewer bones and distinct taste has made this fish a common choice for Fish Fry. A salad is usually served as a side to Fish Fry which would consist of julienned cucumber, beetroots, and thin slices of onions with a dash of lemon and of course Bengal’s favourite Mustard sauce Kasundi.
