Important Notes:
Do
not coat the fingers with breadcrumbs and keep them. Coat them individually and
keep dropping the fish fingers into the oil immediately after coating.
You will need boneless
fillets of any white fish cut into fingers (batons). Tilapia, cod, swai, (swai
fillets are boneless,
skinless cuts of a freshwater catfish native to Southeast Asia, known for their mild flavor and flaky
texture) or haddock works great.
Use fresh or frozen fish
to make this fish finger recipe. If using frozen fish, make sure to thaw it
before using it.
Avoid using lean fish like
tuna, and swordfish as they dry out quickly.
Make sure to pat
dry the fish before marinating.
You can adjust the red
pepper flakes and black pepper as per your taste.
Fry on medium
heat for the best result.
Prep: 10 minutes
Cook: 20 minutes
Marination and resting Time: 20 minutes
Total: 50 minutes
Servings: 4 people
Ingredients:
To Marinate the Fish:
500 gms. boneless fish
fillets fresh or frozen
2 tbsp freshly
squeezed lime juice
Half tsp ground turmeric
1 tsp ginger
garlic paste
Salt, Red Chilli Flakes, Crushed Black Pepper as per
taste
To Make the Batter:
2 tbsp all
purpose flour
1 tsp rice flour
2 tsp cornstarch
2 large eggs
Quarter tsp baking soda
To Coat the Fish:
1 cup regular bread crumbs
To Fry the Fingers
Oil as per requirement
Method:
Marinate the Fingers:
Wash the fish fillets. If using frozen fillets, make
sure to thaw them.
Once washed, wipe them well using a kitchen towel.
Cut the fillets into batons (fingers) using a sharp
kitchen knife, following the natural lines of the fillet. The strips should be
approximately half inch wide and 2 inches long.
Transfer the fingers to a medium-sized mixing bowl.
Add salt, lime juice, turmeric, red pepper flakes,
black pepper, and ginger garlic paste.
Mix everything well using your fingers and set aside
for 10 minutes.
Make Batter to Coat the Fingers:
Stir together all-purpose flour, rice flour,
cornstarch, eggs, and baking soda in another medium-sized mixing bowl.
Add the marinated fish to this mixture and keep it aside for another 10 minutes.
Fry the Fingers:
Heat 4-5 cups of oil over high heat in a medium-size
skillet.
Once the oil is hot, set the heat to medium.
Coat the fish fingers, one by one, with bread crumbs
and drop them in hot oil.
Deep fry the fingers until
golden brown on medium heat. Keep flipping them once in a while using a slotted
spoon. Do not overcrowd the pan while frying the fingers. Fry them in batches;
otherwise, they will not turn out crispy.
Once the fingers are
browned and crispy, drain them on a plate lined with paper tissues.
Serve hot with a dipping sauce (recipe given below).
Dipping Sauce is creamy, a bit tangy and sweet
and takes
barely a minute to make. Particularly great with
crunchy crumbed chicken tenders, popcorn chicken, nuggets and fish fingers, for veggie sticks and spoon it over simple pan-fried
chicken or fish, or
pork pan fried with just a little salt and pepper.
Note:
You can substitute the
mayonnaise with yogurt for a lower fat version. Whole egg mayonnaise (the label will specify as such) is creamier, smoother and
more balanced than regular mayonnaise which is typically sharper and/or
sweeter.
For a
brighter yellow colour use 50/50 dijon (dijon mustard got it's name because it
originated in Dijon, France.) One of the biggest differences from yellow
mustard is that it
is made from brown or black mustard seeds rather than yellow mustard seeds and
American yellow mustard.
Keeps for 2 – 3 weeks in
the fridge.
Ingredients:
Half cup mayonnaise and preferably whole egg
2 tbsp dijon
mustard or yellow mustard
2 tbsp honey
1
– 2 tsp apple cider vinegar or lemon juice
Salt
and white pepper as per taste
Method:
Mix the ingredients together, starting with vinegar or lemon juice then adding the other if you want it a bit tangier.
Ready to use and enjoy with the snacks for dipping!
No comments:
Post a Comment