Whats Cooking

inspiring to cook n bake

See Also

  • 1) Capers are immature buds plucked from a small bush plant. Capers are sold immersed either in salt solution or vinegar. Its good to wash capers befo....

Feedback

We will not publish your Email Id

DISH NAME : FISH FINGERS

  • Origin : BRITISH
  • Category : SOUPS, STARTERS AND ACCOMPANIMENTS
Preparation Time : 30 minutes
Baking Time : 20 minutes
  • PRINT

Description

A fillet is a fleshy boneless piece of meat or fish.

Note

1) If you want the fingers to be spicier add chilli powder while marinating.
2) If parmesan is not available, omit it.

  Fingers 
Quantity Name
200  Gm.sSkinless fillet of fish
3  Tbsp.Plain flour
0.5  No.Egg
0.5  CupFresh white breadcrumbs
2  Tbsp.Butter (if shallow-frying)
2  Tbsp.Olive oil
  Salt to taste
1  Tsp.Ginger paste
1  Tsp.Garlic paste
1  Tsp.Lime juice
2  Tsp.Pepper powder
TO SERVE
2  No.sLemon wedges
0.5  CupTartare sauce
TARTARE SAUCE
2  Tbsp.Parmesan cheese, grated

Method

1) Cut fish fillets into 12 finger sizes.
2) Marinate with ginger & garlic pastes, salt, lime juice and pepper powder. Keep aside for 10 minutes. Preheat oven to 200 C.
3) Sift the flour on to a plate. Beat egg in another bowl and place the breadcrumbs with Parmesan in the third bowl.
4) Season each (flour, egg, breadcrum) with salt and pepper powder.
5) Dust fish fingers in flour (dust off excess flour), then dip them in the egg and finally in the breadcrumbs to coat evenly. (Fish fingers can be prepared in advance to this stage and stored in the freezer).
6) Drizzle olive oil on a large baking sheet and arrange fish fingers on it. Bake in the oven for about 15-18 minutes. Turn after 10 minutes of baking. Bake till crisp and golden brown.
7) If frying melt butter and add olive oil and fry fingers till golden brown and crisp. Drain well on kitchen paper.
8) Serve with tartare sauce and lemon wedges.

Serving Suggestions

Serve with Tartare sauce and lemon wedges.