Crispy Fish Fingers With Tangy Mint Chutney Recipe

Indian cuisine · 120 calories

Crispy Fish Fingers with Tangy Mint Chutney recipe

About this recipe

Crispy Fish Fingers with Tangy Mint Chutney is a snack that combines vibrant Indian flavors with a satisfying crunch. Made with fresh fish fillets, these golden strips are coated in a spiced rice flour mixture and fried to perfection. The tangy mint chutney complements the fish wonderfully, adding a refreshing herbal kick. Packed with 22g of protein per serving, this dish is ideal for gym prep or simply enjoying as a tasty treat. The fish is rich in omega-3 fatty acids, supporting heart health, while the chutney provides fiber and antioxidants. Quick to prepare and sure to impress, this snack is perfect for any occasion where you need a flavorful and wholesome bite.

Ingredients

  • 250 g Tendercuts Basa Boneless Fillet F&S
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
  • Pcs Egg Loose
  • - Red Chilli Powder
  • 20 g Turmeric Powder
  • - KATDARE BLACK PEPPER POWDER 12GM
  • - Rock Salt
  • 1 Bunch Mint Leaves (Pudina)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • medium Chilli Green Long
  • 250 ml Keya Lemon Juice
  • - Toasted Sesame Seed Oil500ml
  • 500 ml Oil (For Frying)

Instructions

  1. 1. Wash the fish fillets and pat them dry with a clean towel.
  2. 2. In a bowl, mix rice flour, cornstarch, red chili powder, turmeric powder, black pepper powder, and rock salt.
  3. 3. Beat the egg in a separate bowl until frothy.
  4. 4. Dip each fish fillet into the beaten egg and coat it evenly with the dry flour mixture.
  5. 5. Heat vegetable oil in a deep pan over medium heat until hot but not smoking.
  6. 6. Fry the coated fish fillets in batches until golden and crispy, about 2-3 minutes per side.
  7. 7. Remove the fish fingers and place them on a paper towel to absorb excess oil.
  8. 8. For the chutney, blend fresh mint leaves, coriander leaves, green chili, lemon juice, and a pinch of rock salt into a smooth paste.
  9. 9. Add toasted sesame seed oil to the chutney for a nutty flavor and mix well.
  10. 10. Serve the crispy fish fingers hot with the tangy mint chutney on the side.