Creole Fish Fingers

Delicious fish fillets coated in refined flour and breadcrumbs and deep-fried to perfection This is a Sanjeev Kapoor exclusive recipe.

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Creole Fish Fingers

Main Ingredients Fish fillets, Onion powder
Cuisine Spanish
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Creole Fish Fingers

  • 300 grams Fish fillets cut into thick strips
  • 1 tablespoon Onion powder
  • 1 tablespoon Garlic powder
  • 1 tablespoon Dried basil powder
  • 1 tablespoon Dried oregano
  • 1/2 tablespoon Dried thyme
  • 1/2 tablespoon Ginger paste
  • 1/2 tablespoon Paprika powder
  • 1 teaspoon White pepper powder
  • to taste Salt
  • 1 teaspoon Lemon juice
  • 1/2 cup Refined flour (maida)
  • 1 Egg beaten
  • 1 cup Dried breadcrumbs
  • to deep fry Oil
  • to serve Tomato ketchup


  1. Take fish strips in a mixing bowl, add onion powder, garlic powder, dried basil, dried oregano, dried thyme, ginger paste, paprika powder, white pepper powder, salt and lemon juice and mix well.
  2. Spread refined flour and breadcrumbs in different plate and take beaten egg mixture in a bowl.
  3. Heat sufficient oil in a deep pan. Roll each fish strip in refined flour, dip in egg and roll in breadcrumbs and keep on a plate.
  4. Slide in the fish strips into hot oil and deep-fry till golden brown. Drain on absorbent paper.
  5. Arrange them on a serving plate and serve hot with tomato ketchup.