Spicy Malabar Fish Fingers Recipe

About this recipe

Spicy Malabar Fish Fingers are a delightful street-style snack that perfectly balances bold flavors with tender fish. Inspired by coastal Indian cuisine, this dish is a spicy treat for seafood lovers and fitness enthusiasts alike, offering high protein in a budget-friendly preparation. Marinated in aromatic spices and shallow-fried until golden and crispy, these fish fingers are perfect for a date night or a casual evening snack. Serve them hot with tangy chutney or a cooling yogurt dip for an irresistible experience. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 1 kg Fish Fillets
• 250 ml Lemon Juice Concentrate
• 20 g Turmeric Powder
• - Coriander Powder
• 100 g Coriander Leaves
• 100 g Salt
• - Red Chilli Powder
• 200G Red Chilli Powder (Kashmiri) 200g
• 50g Everest Garam Masala
• 50 g Black Pepper Powder
• - Rice Flour
• 500 g Suji
• 200 ml Mustard Oil

Instructions

1. 1. Clean and pat dry the fish fillets, then cut them into finger-sized strips.
2. 2. In a bowl, mix lemon juice, turmeric powder, red chili powder, Kashmiri chili powder, garam masala, coriander powder, black pepper powder, and salt to form a marinade.
3. 3. Coat the fish fingers thoroughly with the marinade, ensuring all sides are covered. Let them marinate for 20 minutes.
4. 4. In a plate, combine rice flour and semolina to create a dry coating mixture.
5. 5. Heat mustard oil in a skillet over medium heat until it is hot but not smoking.
6. 6. Dredge each marinated fish finger in the rice flour and semolina mix, ensuring an even coating.
7. 7. Shallow-fry the fish fingers in the hot oil for 3-4 minutes per side, or until golden and crispy. Do not overcrowd the pan; fry in batches if necessary.
8. 8. Remove the fish fingers and place them on paper towels to drain excess oil.
9. 9. Garnish with chopped coriander leaves and serve hot with a side of chutney or yogurt dip.