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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