Crispy Fish Fingers With Spiced Yogurt Dip Recipe

About this recipe

Looking for a snack that balances flavor and nutrition? Try these Crispy Fish Fingers with Spiced Yogurt Dip. Made with fresh rohu fish fillets, these golden-crusted delights are seasoned with turmeric, chili, and cumin, bringing a burst of Indian flavors to every bite. Paired with a tangy yogurt dip infused with garlic and coriander, they’re perfect for a light yet satisfying snack. Ready in just 35 minutes, this recipe is great for casual gatherings or an indulgent evening treat. With 18g of protein per serving, it’s not just delicious—it’s energizing and wholesome too!

Ingredients

• 500 g Cambay Tiger Rohu Fish Without Head
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 20 g Turmeric Powder
• - Red Chilli Powder
• 50 g Everest Cumin Powder
• 100 g Catch Garlic Paste
• 100 g Milky Mist Skyr High Protein Plain Yogurt
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 250 ml Keya Lemon Juice
• 850 g Sundrop Heart+ Blended Cooking Oil
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 25 g Whole Black Pepper

Instructions

1. 1. Wash and pat dry the rohu fish fillets, then cut them into finger-sized strips.
2. 2. In a mixing bowl, combine rice flour, cornstarch, turmeric, red chili powder, cumin powder, and salt.
3. 3. Coat the fish strips with the dry mixture, ensuring an even layer on all sides.
4. 4. Heat oil in a pan over medium heat until hot but not smoking.
5. 5. Carefully place the coated fish fingers into the pan and fry until golden brown on each side, about 3-4 minutes per side.
6. 6. Remove the fish fingers and place them on a paper towel to drain excess oil.
7. 7. For the dip, combine yogurt, garlic paste, chopped coriander, lemon juice, and a pinch of salt and black pepper in a bowl.
8. 8. Stir the dip until smooth and adjust seasoning as required.
9. 9. Serve the crispy fish fingers hot with the spiced yogurt dip on the side.