Loitta fish, scientifically known as Harpadon nehereus and commonly called Bombay Duck, is a slender, translucent marine lizardfish abundant in the Bay of Bengal waters off Cox’s Bazar, Bangladesh. This small fish, typically 10-25 cm long with a silvery body and large eyes, thrives in coastal shallows and is caught fresh daily by local fishermen, making it a seasonal staple from monsoon through winter.
In Cox’s Bazar’s vibrant beachside culinary scene, loitta reigns supreme as the ultimate beach snack, especially in its iconic fried form—loitta bhaja or loitta fry. Vendors and hotel kitchens marinate the cleaned fish in turmeric, chili, garlic, ginger, and salt, then coat it in a light besan (gram flour) and cornflour batter before deep-frying to crispy perfection. Served hot with green chilies, onions, and puffed rice (muri), it evokes the salty sea air and costs just 100-200 BDT per plate, drawing crowds at spots like Jhawbon stalls, Palongki Inani, and beach eateries.
Beyond frying, loitta features in curries (jhol), shutki (dried fermented version cooked with spices and veggies), and bhorta (mashed relish). Nutritionally rich in protein, omega-3s, vitamins (A, B12), and minerals like calcium and selenium with low mercury, it’s a healthy indulgence for tourists and locals alike. Cox’s Bazar’s loitta fry captures the essence of Bangladeshi coastal cuisine—simple, flavorful, and tied to the longest sea beach’s bounty.