Fish fingers

Name: Fish fingers
Total time: 40 min
Yield: 4 servings
Cuisine: British, Indian home style
Ingredients: 500 g boneless basa or seer cut into fingers fish; 1 1/2 tbsp lemon juice; 2 tsp ginger garlic paste; 1/2 tsp black pepper; 3/4 tsp red chilli powder (indian red chili powder); Salt, to taste; 1/3 cup maida (all-purpose flour, plain flour); 2 beaten egg; 1 cup breadcrumbs; Cooking oil (vegetable oil), for shallow frying, about 4 tbsp absorbed; 4 tbsp for tartare eggless mayonnaise (eggless mayo); 1 tbsp minced onion; 1 tbsp chopped coriander leaves (cilantro)

Crunchy outside, flaky inside. Even fish sceptics surrender.

40 minTime

33 gProtein each

mildSpice

The crumbed classic2 chapters · 1 min read

Make it your way

Grandma's wayCrumbed and fried.

The original

518kcalsame

33 gproteinsame

2 gfibresame

40minutessame

Fish fingers.

Per serving, worked out from the ingredient table.

Ingredients

Fish500 g boneless basa or seer, cut into fingers

Lemon juice1½ tbsp

Ginger garlic paste2 tsp

Black pepper½ tsp

Red chilli powder (indian red chili powder)¾ tsp

Saltto taste

Maida (all-purpose flour, plain flour)⅓ cup

Egg2, beaten

Breadcrumbs1 cup

Cooking oil (vegetable oil)for shallow frying, about 4 tbsp absorbed

Eggless mayonnaise (eggless mayo)4 tbsp, for tartare

Onion1 tbsp, minced

Coriander leaves (cilantro)1 tbsp, chopped

Method

4 steps

1Marinate fish with lemon, ginger garlic paste, pepper, chilli and salt for 15 minutes.
2Coat each piece in maida, then egg, then breadcrumbs.
3Shallow fry on medium heat 2 to 3 minutes a side until golden and flaky.
4Mix mayo, onion and coriander for a quick tartare and serve.

Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Fish fingers

Make it your way

Ingredients

Method

Make it a meal