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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Saturday, March 29, 2014

FISH FINGERS


 

CRUMBED FRIED FISH FINGERS
Fish Fingers or Fish Sticks are popular snacks and finger food. It was introduced into India by the British and was / still is a popular item as a starter at parties. Any flesh fish could be used in its preparation. The fish fillets or fingers are dipped in batter or egg then coated in bread crumbs and either deep fried or shallow fried. However, they could also be baked or grilled in the oven depending on one’s choice. Kids and adults alike love these crispy hot fish fingers served with Tartar Sauce or ketchup

RECIPE FOR CRUMBED FRIED FISH FINGERS
Serves 6 preparation time 20 minutes
Ingredients:
½ kg fish fillets, cut into serving-size portions for 6
½ cup milk
Salt to taste
½ cup bread crumbs  
2 eggs beaten well                                 
3 tablespoons refined flour or maida     
1 teaspoon pepper powder 
1 teaspoon chillie powder
Oil for frying
Mix the flour together with all the above ingredients (except the fish, breadcrumbs and oil) to make a batter that is not too thin. (Add a little water if required).
Coat each piece of fish well with the batter, then roll in the bread crumbs.
Shallow fry or Deep fry the coated fish pieces till brown on both sides.
Drain and serve hot with tartar sauce and / or tomato ketchup

 

1 comment:

  1. Ummm, now that does look good! I need to make it now

    ReplyDelete