Kachki mach'er bora/peyaji—fritters of tiny river fish—Bengali fish fry

Kachki is one of the many types of tiny fish that are eaten in Bengal. Kachki is usually no longer than 1.5 centimetres in length with a translucent body and a brilliant silver streak running across its body. Bengalis cook kachki in many ways including kachki chochchori (a stir-fry with vegetables), kachki paturi (kachki cooked flat either on a griddle or inside a leaf parcel), kachki bhaape (steamed kachki), and kachki bata (a mash of kachki).

This particular recipe is a quick and easy fritter that is perfect as a snack with tea (or a beer). It is often served alongside rice and dal, or some hot steaming khichuri on a chilly or rainy day.

There are only two aspects of this recipe that you need to pay attention to: the first is to thoroughly wipe the fish dry to ensure a dry batter. The second is to make sure it is properly salted. There is nothing sadder than an under-seasoned fritter. If you use about 2% of the weight of the cleaned and dried fish, you should be good.
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📝 FULL WRITTEN RECIPE WITH INGREDIENT LIST
www.bongeats.com/recipe/kachki-machher-bora

📣 WATCH THIS VIDEO WITH A BANGLA VOICEOVER
https://youtu.be/S1KY96kIyNE
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🎥 RELATED VIDEOS
🎬 Khichuri: https://youtu.be/h5EloI7HDZc
🎬 Peyaji: https://youtu.be/Y9iujFS8lx4
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