Fish fingers on a rainy winter evening, with a cup of steaming tea, sounds perfect, isn’t it? The weather prediction here says that it is going to rain heavily for the entire week. As I saw the weather report, there was no counter thought on it and I knew that fish cutlet is on our menu this weekend. But, when I ripped open the fish packets for making them into fillets, I found that they are not suitable for making fillets. Almost immediately, I decided to chop them in strips and make fish fingers.
Fish Fingers is one out of many foods that colonialism has given to India. Served with tartar sauce, ketchup, mustard sauce, or salad, this snack has since then been a favorite for tea parties, gatherings, or simply at home. I mean, who doesn’t love crispy fish fingers as an afternoon treat?
It is very easy to prepare. Fish sticks marinated with some spices, onion, ginger, and garlic, rolled in breadcrumbs require just 30 minutes of cooking and 10 minutes of preparation.
- 300 g of boneless fish fillet (fresh or frozen)
- ½ teaspoon of salt or to taste
- 1 teaspoon of lime juice
- 1 small onion
- 1 inch of ginger
- 4 garlic cloves
- 1-2 green chilies
- ¼ cup of chopped coriander leaves
- ½ teaspoon of Bengali garam masala powder
For the cover
- ⅓ cup of maida/all purpose flour
- 2 eggs
- black pepper
- vegetable oil for frying
Marinating the fish
- Make a paste of onion, ginger, garlic, coriander leaves and green chilies.
- To this paste, add salt, Bengali garam masala powder and lime juice.
- Cut the fish into 1.5 x 11 cm strips and coat them in the marinade.
- Keep the fish in the marinade for about 30 minutes.
Rolling the fish in egg batter and bread crumbs
- In a bowl, crack open the eggs and beat them. To the beaten eggs, add salt and black pepper powder and mix.
- In another plate, spread the all-purpose flour.
- And on a third plate spread the bread crumbs.
- Take a strip of fish along with the coated marinade and carefully roll it in the wheat flour.
- Remove the fish strip from the batter with your right hand and drop it in the breadcrumbs.
- With your left hand roll the fish strips in the bread crumb, gently pressing the crumbs for them to adhere.
- For an extra crunchy crust, coat the fish finger again with the egg batter and then again with the bread crumbs as you did before. Remember not to mix up your hands. The hand used for dry crumb should be used only for dry crumb and the one for the batter should be used only for the batter.
- Dust off all the extra crumbs and keep the fish fingers aside. They are ready for frying.
- Repeat this for all the fish strips and keep them aside.
Frying and serving the fish fingers
- In a pan, take oil for frying and heat it. Once hot, gently drop a fish finger in hot oil and fry them on medium low flame.
- Serve the fish fingers hot with kashundi, tomato ketchup and of course do not forget a steaming cup of tea.
- Bengali garam masala powder can be prepared by dry roasting a. Cinnamon Stick: 2″ b. Green Cardamom: 7-8 c. Clove: 5-6 in a pan and grinding them to a fine powder. (I also prefer straining the powder before using to remove bigger chunks of the spices)
- While rolling the fish fingers, care must be taken not to mix the dry(bread crumbs) and wet(egg) hands else it will be difficult to roll them in bread crumbs.
- After rolling the fish in the bread crumbs, they can be stored in refrigerator till ready to fry and eat immediately.
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