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Bijoli Grill Fish Roll

Bijoli Grill Fish Roll (Fish Roll, Kolkata Style)

The Bijoli Grill Fish Roll. A delectable filling of bhetki and shrimps. Rolled in a fillet of bhetki. Coated in crumbs and fried to a sinful golden. This indeed is a fishophile's delight.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Appetizer, Snacks
Cuisine Bengali, Indian

Ingredients
  

For the outer wrap of the roll

  • 5-6 pieces bhetki fillets approximately 2 “ x 4” each
  • 1 tsp ginger juice
  • 1/2 tsp garlic juice
  • 1 tsp lemon juice
  • 1/2 tsp black pepper powder
  • 1 tsp salt

For the stuffing for the roll

  • 100 g bhetki fillets coarsely ground
  • 12-15 small sized prawns de-shelled, de-veined and heads removed
  • 2 onions finely chopped
  • 1 tsp garlic finely chopped
  • 1 tsp ginger finely chopped
  • 2-3 green chilies finely choped
  • 2-3 tbsp coriander leaves finely chopped
  • 1 tsp red chili powder
  • 1 tbsp tomato ketchup
  • 1/2 tsp sugar
  • 1/2 tsp garam masala powder
  • 2 tbsp oil
  • salt to taste

To assemble the fish roll

  • 2 eggs
  • 2 tbsp plain flour
  • breadcrumbs for coating
  • salt to taste

Instructions
 

For the outer wrap of the roll

  • Wrap a fish fillet in a cling film as shown in the picture, flatten with a mallet. (Feel free to use a rolling pin in case you don’t have a mallet). Repeat for all the fillets.
  • Marinate the fillets with ginger-garlic juice, lemon juice, salt and pepper. Keep aside, an hour or so.

For the stuffing for the roll

  • Coarsely chop the prawns, keep aside.
  • Heat 1 tbsp oil in a pan, add the chopped onions, ginger and garlic, fry till a gorgeous golden.
  • Add the chopped green chillies, saute for a minute or two.
  • Add the fish, prawns, red chili powder, tomato ketchup, salt and sugar.
  • Cook over a low flame, stirring occasionally, 10-12 minutes I would reckon, till the fish and prawns are cooked and almost all the water released has dried off.
  • Adjust seasonings. Finish off with coriander leaves and just a hint of garam masala powder.
  • Allow to cool to room temperature.

To Assemble the fish roll

  • Take a fillet and place the fish-prawn filling lengthwise as in the picture and gently roll to a cylindrical roll.
  • Roll the fish roll over flour, dip into the egg wash and roll over breadcrumbs. Repeat for all rolls.
  • Keep aside in the refrigerator to set, 30 odd minutes.
  • Heat oil in a pan, deep fry till golden. Keep on a kitchen absorbent towel to soak up the extra oil.
  • Serve hot.