Lotte Fish: Kolkata Cabin-Style Batter Fry & Fritters
The lotte or loitta fish (লোটে মাছ) is known across India as Bombil or Bombay duck (Harpodon nehereus). Bengali households traditionally consider it a dietary boon for growing children, providing natural dietary phosphorus. The fish has a soft, delicate, gelatinous flesh with an exceptionally high moisture content (around 89%). Because of this natural water content, the flesh releases significant liquid during cooking, which easily leads to disintegration if not handled with care.
The inspiration for this "butterfly" cut came during Durga Puja. While standing near a Benfish mobile eatery van in Kolkata to order their famous "Fish Butter Fry," I overheard a cheerful crowd referring to the delicacy as "fish butterfly."
To prepare the fish, I trimmed off the head and fins, then carefully butterflied each piece along the spine with a sharp knife to give it an elongated, winged shape. To eliminate excess moisture, I placed the fish between two plates and weighed them down using a heavy vessel and a traditional Bengali granite pestle (nora / শিল-নোড়া). Within half an hour, this simple pressing technique extracts excess liquid, leaving firm, dry fillets ready for frying.
Kolkata Cabin-Style Lote Macher Batter Fry
| Prep Time | Cook Time | Total Time | Servings | Calories |
|---|---|---|---|---|
| 30 mins | 10 mins | 40 mins | 3 servings (8–10 pcs) | 150 kcal |
Ingredients
- 250 g fresh lotte fish, trimmed and butterflied into 2-inch fillets (8–10 pieces)
- 2 tsp turmeric powder (divided)
- 1 tsp red chilli powder
- 1 pinch baking soda (sodium bicarbonate)
- 2 tbsp gram flour (besan)
- 2 tbsp rice flour
- 2 tsp minced garlic and green chilli paste
- Salt to taste
- ¾ cup cooking oil (for deep frying)
Instructions
- Make the Batter: In a bowl, whisk together the gram flour, rice flour, 1 tsp turmeric powder, red chilli powder, minced garlic and green chilli paste, a pinch of salt, and a pinch of baking soda with just enough water to make a thick, coating batter. Let it rest for 30 minutes.
- Press and Season the Fish: Place the butterflied fillets between two plates and weight them down with a heavy vessel or grinding stone (nora) for 20–30 minutes to press out excess liquid. Pat dry, then lightly dust with the remaining turmeric and a touch of salt.
- Fry Immediately: Heat the oil in a heavy-based kadai or deep pan until hot. Dip each fish fillet into the batter, coating evenly, and lower gently into the oil right away (salted lotte quickly releases moisture if allowed to sit). Deep-fry for 2 to 3 minutes until crisp and golden. Drain on paper towels and serve piping hot with kasundi and fresh onion rings.
Bonus Recipe: Lote Macher Fritters (Croquettes) & Fresh Coriander Chutney
Another beloved street-side variation transforms steamed Bombay duck into spicy croquettes:
- Prep the Fish: Gently steam 250 g of cleaned lotte fish until opaque. Flake the flesh and discard the central soft bone.
- Shape the Croquettes: Mash boiled potatoes with the flaked fish, chopped fresh coriander leaves, green chilli-garlic paste, salt, turmeric powder, and chilli powder. Bind the mix with 1–2 tablespoons each of gram flour and rice flour, then shape into 8 to 10 bite-sized cutlets or balls.
- Fry and Dust: Deep-fry the balls in hot oil in batches until golden and crisp. Drain, dust with chaat masala, and serve warm.
- Fresh Coriander Chutney: Blend washed fresh coriander leaves and tender stems with 2 green chillies, fresh lemon juice, and rock salt (bit noon) into a vibrant dipping sauce.