Curry, spice, and everything chilled. This summer, BKC – Biryani Kebab Chai London – brings you […]
BKC Fish Fry
About This Dish
BKC Fish Fry is a crispy, golden, coastal-style fish fry that brings the taste of Mumbai’s vibrant food culture straight to your plate. Tender fish fillets — typically pomfret, surmai (kingfish), or other white fish — are marinated in a bold blend of coastal spices, turmeric, chilli, carom seed, and lime. It is then coated in rava (semolina) and shallow-fried with Kingfisher beer until crisp on the outside and flaky within.
What you get is a beautifully balanced bite — bright, spicy, citrusy, and perfectly crisp. Served hot with sliced onions, fresh lemon wedges, and a green chutney, this street food favourite that feels equally at home in an upscale restaurant setting.
History & Tradition
Fish fry is a staple across India’s western coastline — especially in regions like Maharashtra, Goa, and Karnataka — where fresh seafood meets local spices in simple, soul-satisfying ways. The version known as BKC Fish Fry takes inspiration from Mumbai’s Bandra-Kurla Complex, a bustling business and food hub where local flavours meet modern flair.
Here, quick bites like spicy fish fry are immensely popular, particularly in bars and casual dining spots. It’s rooted in the region’s Malvani and Koli community cooking traditions, both known for their love of spice, coconut, and fresh catch from the Arabian Sea.
What Makes It Special
At BKC London, what makes BKC Fish Fry stand out is its texture and punchy marinade. The use of semolina (rava) gives it a signature crunch that’s delightfully different from the classic British battered fish. The fish is marinated just long enough to absorb the bold flavours — garlic, lime, red chilli, turmeric — but still allow the freshness of the fish to shine through.
There’s no gravy here; just spice, crunch, and clean flavours. It’s perfect as a starter, bar snack, or seafood craving fix, especially for those looking to explore Indian coastal cuisine beyond the usual curries.
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Rishi Verma
The Masala Fish Finger was the perfect mix of tradition and crunch. The spices reminded me of home, but the presentation felt modern and classy. It had that authentic Indian flavour with a crispy twist—absolutely nailed it. It is now my go-to starter every time I visit. Great job by the chefs on this one!
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Sophie Turner
I was pleasantly surprised by the Masala Fish Finger. The fish was tender and moist, wrapped in a beautifully crisp coating. The blend of spices gave it a warm, rich flavour without overpowering the fish. As someone who loves seafood and bold tastes, this dish was a standout for me. A must-try for spice lovers!
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David Price
Never thought fish fingers could be this exciting. These are nothing like the frozen kind—flavourful, crispy, and totally addictive. The spices were spot-on, adding heat and depth without being overwhelming. It is the kind of dish that makes you want to order another round. Truly a great fusion of classic comfort food and Indian flair.
FAQs
A: It has a gentle heat and strong flavour, but it's not overpowering. We can adjust the spice level on request.
A: We typically use white fish like pomfret or kingfish, depending on availability — always fresh and boneless.
A: No, it's shallow-fried in a pan, giving it a crisp crust while keeping it lighter than deep-fried dishes.
A: Try it with our green chutney, a dash of lemon, and a cold drink — it's great as a starter or sharing plate.
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