Fish Fingers
By : Sheny Santhosh
Butter fish: 250 gm, or any fish which has thick flesh.
Ginger garlic paste: 1/2 tsp.
Paprika or Red chilly powder: 1/2 tsp.
Salt: 1/2 tsp, approximately, because soya sauce contains salt be careful while adding salt.
Soya sauce: 1/2 tsp.
Lemon juice: 1 tsp
Pepper powder: 1/2 tsp.
All purpose flour: 1/2cup
Oil to fry.

For the Crumb Coating:
All purpose flour:1/2cup
Pepper powder: 1/4tsp
Bread crumbs :1cup
Egg: 1

Slice the fish into small strips and rub them with ginger garlic, salt, soya sauce, lemon juice , pepper powder, and red chilly powder. Keep them for at least 1 hour. Preferably in the fridge.
Take one egg in a small bowl and add 1-2 tsp water and beat it well and keep aside.
Then in an another bowl, add flour season it with some pepper.
And in another bowl add bread crumbs and keep ready.
If deep frying, heat oil in a pan to deep fry.
Toss each strip in flour and shake off excess flour.
Next, dip the strip into the egg mixture and allow extra egg liquid to drip back into the bowl.
Then coat the strip with the breadcrumb. Slightly press the strip into the crumbs to make sure it is well coated.
Do repeat the same for all the strips and arrange it in a plate before deep frying.
When the oil is hot, drop the strips and fry it in medium hot oil till turns golden brown on both sides.
Then remove from the oil and drain it in paper towel. Serve with ketchup or any desired dipping sauce.

Post a Comment

Our Website is One of the Largest Site Dedicated for Cooking Recipes

Previous Post Next Post