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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 Method

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

Method
 

For the outer wrap of the roll
  1. 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.
  2. Marinate the fillets with ginger-garlic juice, lemon juice, salt and pepper. Keep aside, an hour or so.
For the stuffing for the roll
  1. Coarsely chop the prawns, keep aside.
  2. Heat 1 tbsp oil in a pan, add the chopped onions, ginger and garlic, fry till a gorgeous golden.
  3. Add the chopped green chillies, saute for a minute or two.
  4. Add the fish, prawns, red chili powder, tomato ketchup, salt and sugar.
  5. 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.
  6. Adjust seasonings. Finish off with coriander leaves and just a hint of garam masala powder.
  7. Allow to cool to room temperature.
To Assemble the fish roll
  1. Take a fillet and place the fish-prawn filling lengthwise as in the picture and gently roll to a cylindrical roll.
  2. Roll the fish roll over flour, dip into the egg wash and roll over breadcrumbs. Repeat for all rolls.
  3. Keep aside in the refrigerator to set, 30 odd minutes.
  4. Heat oil in a pan, deep fry till golden. Keep on a kitchen absorbent towel to soak up the extra oil.
  5. Serve hot.