Fish Fingers Recipe

Homemade fish fingers are packed with flavors and taste. These fish finger were crunchy on the outside, soft and flavorful inside. I normally serve these finger with hot mustard sauce and mayo. 

Recipe is updated on Youtube English and Tamil Channels😊

Ingredients:

450 Grams Basa Fish Fingers

2 Eggs

1+1 Tbsp Kashmiri Chilly Powder 

1Tbsp Spicy Chilly Powder

1 Tbsp Chicken Masala or Curry Powder

1/4 Tsp Turmeric Powder

1/4 Tsp White Pepper Powder

1/4 Tsp Black Pepper Powder

2 Tbsp Corn Flour

1 Tbsp Maida (All purpose flour)

1/4 Tsp Asafoetida

1/2 Lime

1 Tbsp Ginger and Garlic Paste

1 Cup Panko Bread Crumbs 

1/2 Tbsp Salt

Oil for frying

Prep:

Peel and wash equal amount of ginger and garlic. Roughly chop the garlic and chop the ginger into tiny pieces.

Add the ginger and garlic to a mixer jar and grind to form a smooth paste we can add 2 tbsp of water to grind.

We can use pre-cut fish fingers or chop the fish fingers from basa fillets. Wash the basa fillets pat it dry using a napkin.

Place the basa fillet on a chopping board, using a sharp knife chop the fillet vertically into finger length pieces.

Gently rinse the fish in water and place it in a colander to drain.

Marination:

In a mixing bowl add Kashmiri chilly powder, chilly powder, chicken masala, curry powder, turmeric powder, black pepper powder, white pepper powder, asafoetida, lime juice, salt, ginger and garlic paste and egg mix all the ingredients to form a smooth masala.

Next add the fish to the masala and mix well, make sure the marination is evenly applied on the fish. Cover and place the fish in the fridge to marinate for 30 minutes.

Method:

Place oil for frying in a wok on low flame.

To the marinating fish add one more egg, chilly powder, maida, corn flour and salt if needed mix well.

Spread panko bread crumbs on a plate. Gently roll the fish in panko til well coated. Coat 5 to 6 fish fingers for frying.

Place the flame on medium and gently drop the fish fingers one at a time in oil and fry for 2 minutes on one side.

Using a slotted spoon flip and fry the fingers for 2 more minutes on the other side. Fry the fish for 5 minutes till golden.

Drain the fish fingers from hot oil and place it on a plate lined with paper napkin. Once the oil has drained completely start plating.

Sprinkle some kashmiri chilly powder and pepper powder and serve the fish fingers with lime wedges, ketchup and mayo...Enjoy!