Skip to main content

Fish Fingers

 INGREDIENTS:

  1. Fish Fillets (Boneless Baramundi, Basa, or Tilapia)
  2. Lemon Juice 1 tbsp
  3. Salt to taste
  4. Black Pepper Powder 1/2 tsp
  5. Red Chili Powder 1/2 tsp
  6. All-purpose Flour 1/2 cup
  7. Water 1/2 cup
  8. Panko Breadcrumbs 1 cup
  9. Cornflakes 1/2 cup (lightly crushed)
  10. Oil as needed for frying

METHOD:

Serving size: 5-6

Slice the fish fillets into 1-1.5 cm. wide and 6-8 cm. long strips (finger-sized).

Toss the fish fillets gently with salt, lemon juice, chili powder, and black pepper. Let it rest for 15-20 minutes.

Combine flour, water, salt, black pepper and red chili powder to make a smooth slurry.

Mix breadcrumbs and cornflakes in a plate.

Dust each fish fillet lightly with dry flour (optional, but it helps the coating stick). 

Dip into the slurry and roll in the panko-cornflakes mixture. Press gently so the coating adheres well.

Let the breaded fish fingers rest in the fridge for 15-30 minutes.

Shallow-fry or deep-fry the fish fingers on medium heat in batches until golden and cooked through. 

You can bake in a preheated oven at 200 degrees C for 15-20 minutes, turning once until crisp and golden. 

Enjoy hot with lemon wedges and your choice of either garlic mayo, tartar sauce, sweet chili sauce, or ketchup.







Labels:

Comments

Post a Comment

Popular posts from this blog

Egg Omelette Curry

  INGREDIENTS: Eggs 6 (Per Person 2 eggs)  Green Chilis 3 chopped Coriander Leaves chopped 1 tbsp for each serving Onion chopped 1 tbsp for each serving Salt as required Black Pepper Powder 1 tsp Oil FOR THE CURRY Onion 1 large finely chopped Garlic cloves 4-5 minced Cumin Seeds 1/2 tsp Ginger 1 tsp grated Tomato 1 large or 2 medium chopped Potato 1 cut into wedges (optional) Red Chili Powder 1 tsp Turmeric Powder 1 tsp Coriander Powder 1 tsp Oil Coriander Leaves chopped for garnishing METHOD: Serving Size: 3 In a bowl crack 2 eggs and add chopped green chilis, onion, coriander leaves, black pepper powder and salt. Whisk the eggs until the mixture gets airy and frothy. In this way you will get fluffy omelette. Take a small, preferably deep round pan so that the omelette will get a good round shape. Heat 1 tbsp oil in the pan. Fluff up the eggs one more time and pour in the hot oil. Lower the heat and let it cook for 2-3 minutes on both sides. Remove and keep aside. Repeat with...
Post a Comment
Read more

Lyonnaise Potato

  INGREDIENTS: Potatoes 500 grams peeled and sliced into 1/4th" thick roundels Butter 3 tbsp Vegetable oil 3 tbsp Onions 4 thinly sliced Paprika powder 1/2 tsp Parsley 1/2 tsp Black Pepper Powder to taste Coriander stalks 1 tsp finely chopped  Salt as per taste METHOD: Serving Size: 3-4 Wash the potatoes thoroughly. Place them in a bowl of cold water for 5-10   minutes t o remove excess starch. This makes them crispier. Bring a large pan of salted water to the boil. Once boiling, add the potato roundels.  Reduce the heat to low-medium and let the potatoes simmer for about 3-4 minutes. Then drain the water and dry the potatoes with a kitchen towel. Heat 1 tbsp oil and 1 tbsp butter in a large nonstick skillet until shimmering. Add onions and generous pinch of salt. Cook them stirring often until softened and lightly golden. Remove from heat and transfer to a bowl. Add rest of the butter and oil. Add parboiled potatoes slices and cook gently flipping every 3-4 min...
Post a Comment
Read more

Hashbrowns

  INGREDIENTS: Potatoes 2 large size Onion 1 large sliced Garlic Powder 1 tsp Corn flour 1 tbsp Rice flour 1 tbsp Eggs 2 large (Optional) Oil 3 tbsp Butter 3 tbsp Salt as per taste Black pepper powder 1/2 tsp METHOD: Serving Size: 3-4 In a fry pan heat 1 tbsp butter and sauté the onion until golden brown and reserve.  Peel and grate the potatoes on a large-holed box grater. Rinse the grated potatoes well until the water runs clear.  Drain the potatoes and place them on a clean towel. Twist the towel to remove as much moisture as possible. Transfer the grated potatoes to a bowl. Add caramelized onion, garlic powder, salt, black pepper powder and garlic powder. Break the eggs (if using) and add corn flour and rice flour. Mix well and add to the potatoes. Take small handfuls of the mixture and form into thin patties to ensure even cooking and browning.  Heat a skillet over medium heat. Once it's hot add the hashbrowns. Fry for 6-8 minutes turning once halfway through co...
Post a Comment
Read more