Fish Fingers

Fish fingers, a easy and yummy snack made of boneless fish, which is seasoned and coated with breadcrumbs and shallow fried. This mouth-watering snack is crispy outside and flaky and tender inside. A delectable appetizer for fish lovers and also a perfect party snack which goes well with any dip or ketchup. 

Here I used Basa fish fillets to make this dish .I made this bit spicy. But while giving it for kids, you can reduce it.

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Fish Fingers

Yield: 2-3 servings

Author: Namitha Shenoy

Prep time: 10 MinCook time: 5 Mininactive time: 1 H & 15 MTotal time: 1 H & 30 M

Marinated Boneless fish coated with spiced flour , eggs and breadcrumbs and shallow fried

Ingredients:

For Marination :

• Basa Fish Fillet - 450 gms
• Salt - 1 tsp
• Black Pepper Powder - 1 tsp
• Red Chilli Powder - 1 tsp
• Mixed dried herbs - 1 tsp
• Garlic powder/Garlic paste - 1 tsp
• Ginger powder/Ginger paste - ½ tsp
• Lemon juice - 2 tsp

For Coating :

• Maida - 3 tbsp
• Cornflour - 1 Tbsp
• Black pepper powder - 1 tsp
• Dried herbs - ½ tsp
• Salt - ½ tsp
• Eggs - 1
• Breadcrumbs - 1 cup (I used brown bread crumbs)
• Canola Oil - for Shallow frying (I used Jivo Cold-pressed Canola oil) You can use any cooking oil.

Instructions:

1. Wash and pat dry the fish fillets. Cut into finger-sized strips using a sharp knife. Transfer it to a large bowl.
2. To this add all the ingredients under "For Marination". Mix well until all the pieces are well coated. Cover and marinate for 15 minutes.
3. In a bowl, add maida, cornflour, pepper powder, dried herbs, salt . Mix well and keep aside.
4. Beat eggs with pinch salt. 
5. After 15 minutes, fish will be well marinated.
6. For coating, take a fish piece. Dip it in flour and dust off the excess. next drop it in egg and coat.  Now coat well with breadcrumbs. 
7. Coat the remaining fish pieces similarly. Once done, refrigerate for 1 hr.
8. You can also store these in an air-tight container and freeze. Fry whenever you want. (It will stay good upto months)
9.  After 1 hr, heat oil in a frying pan. Once oil is medium hot, drop these coated fish pieces.
10. Fry for 2-3 minutes on each side. Fry until golden brown. 
11. Once done remove from the oil and transfer it on a plate lined with tissue paper.
12. Serve warm with dip of your choice. I served with Southwest Mayo.

Notes:

The oil should be medium hot. or else the coating will burnt and fish wont get cooked. You can store these coated fish pieces in freezer in an air-tight container upto months. While storing line with butter paper. (Refer to the video)

You can also deep fry or bake these.

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