Katla Maach Bhaja | Bengali Katla/Rohu Fish Fry

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Katla machh bhaja is a biyebari staple. The reason this dish occupies a special position on wedding menus is because the tender, flaky, relatively bone-free pieces of sweetwater carp make for delicious and easy consumption. Biyebari’r machh bhaja is characterised by an extra-crunchy exterior, one that almost crackles when broken into. While fish fried in homes is seasoned with a sprinkling of basic salt and turmeric, caterers use ingredients such as arrowroot powder and corn flour to absorb excess moisture and thicken the marinade. Deep-frying the fish (another biyebari trick) at the correct temperature allows for the development of an even, golden crust.
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