This section is from the book "Indian Cookery And Confectionery", by I. R. Dey. Also available from Amazon: Indian Cookery And Confectionery.
Rub some big pieces of hilsa fish with pasted ginger, onions and salt. Keep them merged in a sufficient quan-tity of curd for 3 or 4 hours. Then dip them into eggs beaten with salt, roll on bread crumbs and fry till brown in ghee. The numerous small bones will be found soft and-edible. Serve while hot.
Remove the scales except those at the ends of the-tails, also remove the heads and the black threads at the backs of a few shrimps of medium size. Flatten them-with a hammer and wash. Add ginger-juice, onion-juice, powdered turmeric and salt. Keep them covered for some time. Dip them holding the tail into eggs beaten with turmeric and salt, roll on bread crumbs and fry in plenty of ghee. Serve while hot.
Mix a little ginger-juice, onion-juice and salt with a few pieces of fish of big-size. Boil in water and remove the bones keeping the pieces intact. Again add ginger-juice, onion-juice and salt, and leave them for some time. Then dip them into eggs beaten with salt and turmeric, roll on bread crumbs and fry in plenty of ghee. Serve with mustard while hot.