Advertisment

Creole Fish Fingers

Crispy and flavorful finger foods infused with the bold and aromatic spices of Creole cuisine, made with tender fish coated in a zesty batter, fried to a golden brown, and served. This is a Sanjeev Kapoor exclusive recipe.

New Update
Creole Fish Fingers

Main IngredientsFish fillets, Onion powder
CuisineSpanish
CourseSnacks and Starters
Prep Time11-15 minutes
Cook time11-15 minutes
Serve4
TasteSpicy
Level of CookingEasy
OthersNon Veg

Ingredients

  • 400 grams fish fillets, cut into thick strips
  • ½ cup refined flour (maida)
  • 1 egg, beaten
  • 1 cup dried breadcrumbs
  • Oil for deep-frying
  • Tomato ketchup for serving
    Creole spice mix
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons dried basil
  • 2 tablespoons dried oregano
  • 1 tablespoon dried thyme
  • ¼ teaspoon ginger paste
  • 2 tablespoon paprika powder 
  • 1 tablespoon white pepper powder
  • Salt to taste
  • ¼ teaspoon lemon juice

Method

  1. Mix together in a bowl fish, onion powder, garlic powder, dried basil, dried oregano, dried thyme, ginger paste, paprika powder, white pepper powder, salt, and lemon juice. 
  2. In different plates, spread refined flour, beaten egg mixture and breadcrumbs. 
  3. Divide the prepared spice mix (fish fingers) into equal portions and roll in refined flour, dip in beaten egg mixture, and coat with breadcrumbs. Place the fish fingers on a plate. 
  4. Heat sufficient oil in a kadai. Deep fry the fish fingers until golden brown. Drain on absorbent paper. 
  5. Serve hot with ketchup. 
Advertisment