Bijoli Grill Style Bengali Fish Roll

A Note from the Heart of a Bengali Kitchen

If you’re a Bengali or happen to be in the City of Joy, there’s one dish you simply cannot miss — the legendary Fish Roll. Kolkata’s most iconic version hails from the famous Bijoli Grill, where flaky Bhetki fillets are lovingly wrapped around a luscious shrimp filling, coated in egg and crumbs, and deep-fried to golden perfection. One bite, and you’ll know why this dish holds a special place in every Bengali food lover’s heart.

But here’s my twist —

Nearly every recipe I came across used prawns or shrimp in the stuffing. Unfortunately, I’m allergic to prawn, so I set out to create a new version that keeps all the soul of the original, minus the allergens.

The result? A super-duper hit!

I used a delicious mix of mashed potatoes, peanut paste, gram dal, onions, brown bread, spices, and a touch of tomato paste to replicate that rich, savoury depth of flavor. The outcome was so good, my family couldn’t believe there were no prawns inside!

If you try this version, I truly hope you’ll enjoy it as much as I did. Sometimes, a little twist brings out a whole new kind of magic on the plate.

Try it once. Let your tastebuds tell you the rest. 💛

Bon Appétit,

– From My Bengali Kitchen to Yours

The soul of every crispy fish roll? A good old kadhai bubbling with hot oil-Click & Buy

For smooth stuffing without the tears — I always rely on my mini chopper. Buy Here

Ingredients

1.      12-15 fish fillets. (Bhetki / Barramundi)

2.      Peanut –Crushed 1 cup

3.      Gram pulses- Paste 1 cup

4.      Boiled potato mashed – 1 cup

5.      3 medium onions- Paste

6.      2 medium Onion-chopped

7.      Ginger and garlic paste- 2 Tablespoons

8.      Black Pepper- 4 teasppon

9.      Roasted cumin and coriander powder- 1 Teaspoon

10.   Tomato chopped finely- 1 cup

11.   Roasted Gram Flour powder- ½ cup

12.    lemon juice-1 cup

13.   Salt and sugar as per your taste.

14.   6 eggs.

15.   4 Brown Bread.

16.   chopped coriander leaves- 1 cup

17.   All Spice Powder- 1 tablespoon

18.   Chat Masala Powder- 2 teaspoon

19.   Red chili Powder- 2 teaspoon

20.   Oil- 6 cups for deep frying

21.   Salt and Sugar to Taste

22.   500 gram bread crumps

23.   Corn Flour-200 gram

Cooked the fish roll filling right in the frying pan — no fancy tools, just flavour. Buy Here

Method-:

1.      Wash and dry the fillets.

2.      Rub the fillets with 1 teaspoon salt, 2 tablespoon of black pepper powder, 1 Tablespoon of ginger garlic paste, ½ cup lemon juice and keep aside for 1 hour.

3.      Make Filling with mashed potatoes, Peanut paste, gram pulse paste, onion pasted, gram flour, black pepper powder, brown bread, red chili powder, tomato, Chat masala  and mixed well until smooth then keep aside for 20 minutes.

4.      Again take the filling mixing with rest of the spices with salt and sugar and coriander leaves then with hand for 10 minutes mash them really well until lump free.

5.      Take a frying pan hit well and 1 tablespoon oil.

6.      Add the mixture and cook for 7/8 minutes

7.      Take a small bowl and crack the eggs and whisk the eggs with salt and pepper

8.      Take a tray spread the Bread Crump in one side and corn flour on other

9.      Take a deep pan, add oil and let it be heated on medium flame.

10.   Take a fillet add filling on the middle and roll it.

11.   Hold the roll properly so that filling is intact.

12.   Dip the roll in egg and then roll over on corn flour and then bread crumps.

13.   Repeat the process-dip in egg and then roll over on corn flour and then bread crumps.

14.   If the Oil heated well add the roll.

15.   Cook it in medium flame and fry until golden brown

16.   Keep on a kitchen absorbent towel to soak up the extra oil.

17.   Serve with mustard sauce and onion cucumber sauce.

 

This wooden board adds that perfect vintage charm to my fish roll plating- Buy Here

And there you have it — your very own crispy, crunchy Bengali-style Fish Rolls, made right from scratch! Whether you serve them with a dollop of kasundi, a sprinkle of chaat masala, or just a hot cup of evening chai, these rolls are guaranteed to be a hit.

I’ve skipped prawns in this version due to allergies, but the magic lies in the spiced potato-peanut filling that holds its own flavor punch. Each bite gives you that iconic crunch outside and a beautifully seasoned, soft interior.

So go ahead — roll, fry, plate, and enjoy the aroma of Bengali nostalgia in your kitchen. 💛

Don’t forget to drop your thoughts, tips, or photos if you try this!

Until next time —

Khubb bhalo thako, aar khub bhalo kheyo! 😋✨