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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
- 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
- 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.
- In different plates, spread refined flour, beaten egg mixture and breadcrumbs.
- 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.
- Heat sufficient oil in a kadai. Deep fry the fish fingers until golden brown. Drain on absorbent paper.
- Serve hot with ketchup.
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