• Firstly wash the fish fillets or make the fish fillets at home by slicing them with a knife

• Take 1&½ cup of lukewarm water in a bowl and add 1 tbsp vinegar to it. Further add the fillets to it and keep it for 10 minutes.

• Take a small grinder jar, add ½ sized big onion, ½ inch ginger, 6 garlic cloves as well as 2 green chillies. Grind it to a fine paste. ( Optional to add 2-3 tbsp of water to make a smooth masala paste).

• Take a mixing bowl and add the paste to it. Add black pepper powder.

• Add lemon juice and salt to the mixing bowl. Mix them well. The paste is ready to marinate the fish.

• Remove the fish fillets from the water and squeeze to ensure all the water is completely removed. Add the fillets to the mixing bowl and marinate in the masala prepared.

• Gently mix the fish fillets with the masala and keep it for marination for about 45 mins- 1 hour.

Secondly, 

• Take 2 eggs and ½ tsp salt in a mixing bowl. Beat it well.

• Take 1 cup of breadcrumbs and add ¼ tsp of salt to it. Mix the mixture well.

• Take the marinated fish fillets, dip them into the beaten eggs and coat them well with the breadcrumbs.

• Give it a proper shape and move to the next step.

• Keep all the breaded fish fillets in a freezer for 15-20 minutes in order to get an awesome crunch.

Thirdly, 

• For a double breadcrumb coating take 2 cups of breadcrumbs and add ½ tsp of salt to it.

• For double coating, dip the raw Kolkata fish fry into the beaten eggs and further roll it into the breadcrumbs.

• Put the double coated fish fillets in the freezer for 15-20 minutes.

Lastly, 

• Take a pan and place it on a medium heat. Add Doctor’s Choice Rice Bran healthy cooking oil for deep frying and let it get hot.

• Fry the fish fillets on a slow flame

• Raise the flame to medium again to get the perfect crunch to this bhetki fillet recipe.

• Fry until golden brown from both sides.

• Place it on a paper towel to soak excess oil.

• Best served with kasundi or tomato sauce and salad.