Therefore, without further ado:
Marinade: pasted garlic, ginger, green chilies and one small red onion; chopped coriander leaves/cilantro; a quarter teaspoon powdered sugar; half a teaspoon salt and ground black pepper. Leave the bhetki/bass fillets in these for a couple of hours (or more). Break an egg over this (pic from the very similar chingrir cutlet recipe) and mix thoroughly. Coat them lightly in breadcrumbs and deep fry.
Fish-fry, pea polau, salad.
There's one, no-frills, basic accompaniment salad I've had all my life, and it's delicious. And it takes a second to make. Slice red onions, cucumbers and tomatoes. Squeeze lemon juice over it right before serving. Sprinkle with salt. This is a perfect accompaniment to our various fried protein, like the prawn cutlet. And of course, the fish fry.
Or, of course, you could opt for the tangy dip. In this case, the tomato-amshotto-cashew-sultana chutney :-)
(Previous pujo-food posts: chingrir cutlet, pea polau, mocha r ghonto, kosha mangsho)