Fish Fingers, the perfect snack for the evening in the City of Joy; be it just normal cravings, if you are having tea and looking for munchies alongside or if you are drinking with your buddies and need a side dish, Fish fingers are always the first thing on the mind. More commonly known as fish sticks in the US and Canada, these are crispy on the out side and soft and tender on the inside. Here is my take on making Kolkata style fish fingers.
Kolkata Style Fish Fingers
- Fish Fillet (Sea-Bass/Basa/Cod) [400 gm]
- Lemon Juice
- Ginger Garlic Paste
DirectionsThe key for preparing good fish fingers is to have really good fish. Make sure you are using organic fresh fillet and not frozen ones.
Step 1: Chop and marinate
Cut your fillet into long strips using a knife. Add salt. pepper lemon juice and ginger garlic paste to your fish and massage it well. After that let it rest in the fridge for 15-20 mins. You can also add as much spices as you want depending on your taste buds at this stage.
Step 2: Coat the fish in batter
Once your fish is marinated, you have to coat it. For this step, whisk 2 eggs first and put it on a plate. Ideally you should have 3 plates in sequence. First one with flour, next the eggs and last the breadcrumbs. Take the fillet fingers one at a time, first roll on the flour, then the eggs and finally the bread crumbs. For extra crust, you can again dip it in the eggs followed by the breadcrumbs. Make sure you season the breadcrumbs with salt as that’s the top layer of the dish. Do this for all the fingers and get it ready to fry.
Step 3: Fry and serve
Heat a wok with 300 ml of oil and heat it until it comes to a boil. Then reduce the gas to a medium low and add your battered fish fingers. Fry them until they are golden brown. These fish cook very fast so it hardly takes a minute or so to fry. Once golden brown, take them out on a paper towel to drain the excess oil. And that’s it. You fish fingers are ready.