How to make crispy Fish Cutlet

FISH KOBIRAJI is a little upgraded version of FISH CUTLET. 

The tricky part of making this has made it little expensive for people who love to buy and eat cutlet, Kobiraji. Restaurants and food vendors tend to avoid making this for little time consuming exercise.
Never worry! Here is detail recipe and technique so you can easily make it yourself at home!

Ingredients - 

500 gm Vetki fillet
5-6 large onion (finely chopped)  
10-12 bulbs of garlic 
2 Tbsp coriander-mint leaf paste
50 gm coriander leaves (chopped)
1-2 tsp black pepper powder
7-8 eggs 
100 gm corn flour
salt to taste 
3-4 lemon 
200 gm bread crumbs

Method -

Marinate Vetki Fish Fillet with green chili-garlic-ginger paste and lime juice, an hour ago
Mix all ingredients. 
chopped onion and ginger, coriander-mint leaf paste, chopped coriander leaves, salt to taste. 
Now grate GONDHORAJ lemon skin with it for nice flavor

Add 2 tsp corn flour and 1 tsp black pepper powder 
with bread crumbs. whisk one egg.

First, put VETKI fish fillet in whisked egg, then coat with mixed ingredients. Finally layer with bread crumbs, make an all round thick layer with bread crumbs. 

Deep fry these Fish cutlets. While the cutlets getting fried, whisk one egg  and 1 Tsp corn flour,  mix well both. 
take a ladle, keep the KOBIRAJI up with it, just on the level of the oil surface.

Sprinkle egg-corn flour mixture on the KOBIRAJI. 
Continuously sprinkle oil on it with another spatula.
This egg-corn flour mixture will form nice crispy flakes.

Turn other side. When both sides turn golden, know, you FISH KOBIRAJI frying has done. 

Serve hot with mustard ketchup or tomato ketchup or any of your favorite sauce! 

See More -
How to make Fish Finger