Fish Kabiraji

Ingredients
Bekti fillets 4
Onion paste 1tsp
Garlic paste 1tsp
Ginger paste1tsp
Pepper powder 1/2tsp
Green chilly paste 1/2 tsp
Lime juice 1/2 tsp
Bread crumbs 1cup
Eggs 4
Plain flour 4tbsp
Cornflour 4tsp
Salt
Vegetable oil for deep frying

Procedure
Clean and pat dry fish fillets.marinate with all the pastes, lime juice, salt and pepper. Keep in room temperature for half an hour.
Beat 1 egg with a pinch of salt and pepper. Coat each fillet with flour then with the beaten egg before coating with breadcrumbs.
Deep fry all the crumbed fillets till light brown and keep on kitchen paper for the oil to drain.
Beat the remaining eggs with salt, pepper and the cornflour.
With the help of a fork pour 1/4 portion of eggs in the hot oil.
A frothy omlette will form, place the fish fry on the omlette  and fold with it in the oil itself.
Drain oil and take out the kabiraji.

Serve with a fresh salad of onions, cucumber,carrots,tomatoes and green chilles, dressed with lime juice and mustard or kasundi.
Children can enjoy with tomato ketchup.

PS.
This is an authentic Bengali Fry mostly available in North Kolkata.
Can replace the fish fry with prawns, chicken breast fillets or mutton cutlets.