Fish Finger Fry Recipe

About this recipe

Fish Finger Fry is a delectable fusion snack combining crunchy Indian spices with tender fish fillets. Perfectly crisp on the outside and juicy on the inside, it’s an irresistible treat for busy professionals seeking a quick and flavorful bite.

Ingredients

• 1 kg Fish Fillets
• 1 Kg Sarwarpanko Breadcrumbs
• 6 pcs White Eggs
• 250 ml Lemon Juice Concentrate
• - Rice Flour
• 200 ml Mustard Oil
• 200G Adrak Lasun Paste (200g)
• - Red Chilli Powder
• 20 g Turmeric Powder
• - Coriander Powder
• 50 g Black Pepper Powder
• 100 g Salt

Instructions

1. 1. Rinse the fish fillets under cold water and pat them dry with a kitchen towel. Slice them into 1-inch wide strips, ensuring even thickness for uniform cooking.
2. 2. In a mixing bowl, prepare a marinade by combining ginger-garlic paste, red chili powder, turmeric powder, coriander powder, black pepper powder, and salt. Add lemon juice and mix well.
3. 3. Rub the marinade onto the fish strips, ensuring each piece is evenly coated. Cover and refrigerate for 15 minutes to allow the flavors to infuse.
4. 4. Meanwhile, in a shallow dish, prepare the coating by mixing breadcrumbs, rice flour, and a pinch of salt. In another bowl, whisk the egg with a tablespoon of water to create an egg wash.
5. 5. Heat oil in a deep frying pan over medium heat. While the oil heats, dip the marinated fish strips into the egg wash, then coat them evenly in the breadcrumb mixture. Set aside on a plate.
6. 6. Fry the coated fish fingers in batches, ensuring not to overcrowd the pan. Cook each batch for 4-5 minutes, turning occasionally, until golden brown and crispy.
7. 7. Remove the fried fish fingers from the oil and place them on a plate lined with paper towels to absorb excess oil. Serve hot with mint chutney or ketchup.