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Homemade fish fingers with a crispy crust outside and tender, juicy and flaky fish inside. Ah! The joys of being a seafood-lover. What’s more? It doesn’t turn out to be rubbery like the compressed fish fingers that are served at the fast food joints. Let us tell you a secret here – add a pinch of turmeric and make the fish fingers golden. Serve them to your family and friends and revel in the earned plaudits.
|Serves||Preparation Time||Cooking Time|
|4 People||40-45 Minutes||15-20 Minutes|
- 400 g fish fillets (any fish of your choice)
- 2 tbsp garlic paste
- 2 tbsp ginger paste
- Salt to taste
- 1 tbsp lemon juice
- 1 tsp black pepper powder
- 2 tbsp red chilli powder
- Oil for frying
- Rice flour / maida – for the covering
- Bread crumbs – for the covering (optional)
Cut fish fillets into 2 inch rectangle pieces.
Mix red chilli powder, salt, lemon juice, black pepper powder, ginger and garlic paste and marinate fish pieces for about 45 minutes in a bowl.
In a pan, pour oil for frying. Keep the gas on medium flame.
In a plate, take rice flour / maida and bread crumbs.
Remove each fish fillet one by one, roll it in rice flour from all sides.
Keep them aside in a plate till oil is hot for frying.
Now, slide down each piece slowly and fry until they turn golden brown.