DIRECTIONS

Making the fish cutlet
1.The process of marinating the fish fillet for kabiraji is similar to that of fish fry. So, follow the steps outlined in our fish fry recipe up to the breading stage.
2.While breading, give the fish cutlet only a single layer of breadcrumb coating. We don't want a thick crust for kabiraji.
3.Once you've breaded the cutlet, fry it on medium-high heat (oil temp.: ~190°C). Remove from the oil, once brown.
For the covering
4.Using a mortar-pestle, make a paste of green chillies and pepper corns with ¼ tsp salt.
5.Beat 200 g eggs with 4 g of the salt-pepper-chilli paste made above.
6.Rest the beaten eggs for 15 minutes. The eggs will darken in colour and turn watery.
7.Take maida and cornflour in a small bowl. Add 4–5 tablespoons of the beaten egg mixture to it. Once smooth and lump-free, add this mixture back to the remaining eggs. This is to avoid the formation of lumps caused by adding flour directly to the eggs. (We will refer to this as the 'egg batter' from now on.)
8.Now, beat two eggs separately in a different bowl and set aside. (We will refer to this as the 'beaten eggs' from now on.)
9.Heat the largest flat frying pan you possess on medium-high heat. A large pan will allow you to create a larger covering, and hence more layers.
10.Add vegetable oil at least 3 cm deep.
11.When the oil is moderately hot (~180°C), dip your fingers in the egg batter and swing your wrists over the pan (keeping your fingers straight) to form thin strands of fried egg. Do this repeatedly, until an airy, crunchy carpet forms. Don't rush! Let the web form slowly, in layers.
12.Sprinkle coriander and a pinch of jowan (carom seeds) over the web of fried egg.
13.Dip a fish cutlet in the beaten eggs. Remember this is not the same as the kabiraji batter.
14.Place the cutlet on one end of the egg covering. Turn and roll the cutlet, so that the egg covering envelopes it in several layers.
15.Remove from the oil and drain the excess fat on paper towels for a minute. Don't let it sit too long, or the covering will turn soggy; serve while it's still hot and crispy.