Monday, 24 September 2012

Fish Fingers

This is a delicious cocktail snack. An easy appetizer with good flavors. The Indian version of  the famous pub-style "Fish and chips". Adapted from "My Indian Kitchen" by Hari Nayak.

What you'll need..
  • 4 White fish fillets, skinless and boneless (Tilapia, halibut, cod, etc)
  • 2 Tbsp lemon juice
  • 1 Tbsp ginger-garlic paste
  • 1 Tsp coriander powder
  • 1 Tsp chilli powder
  • 1 Cup all purpose flour (Maida)
  • 1 Tsp cumin seeds
  • 2 Tbsp cilantro leaves chopped
  • Salt to taste
  • Oil for frying
How to..
  • Cut the fish fillets into 1/2 inch thick strips.
  • Add lemon juice, salt and coriander powder to the fish strips and refrigerate for 30 minutes to an hour.
  • In a separate bowl, mix together flour with 1 and 1/4 cup water to form a smooth batter.
  • Add ginger garlic paste, cumin seeds, chilli powder, cilantro and salt. Mix well.
  • Heat oil in a non stick pan for frying.
  • Drain any excess liquid from the fish, dip them in the flour batter and drop them in hot oil.
  • Fry for 5-6 minutes till they turn golden brown and crispy and then remove from heat onto a paper towel. Serve hot with ketchup.
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