Fish Stix

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Ingredients list for Fish Stix

• 300 grams Fish Fillets (ghole/bekti)

Method

1. Cut the fish fillets into three inches by half inch by half inch fingers.
2. Marinate the fish fingers in a mixture of ginger paste, garlic paste, salt and lemon juice for half an hour. Mix the salt, red chilli powder and coarse rice flour and spread on a plate.
3. Remove the fish fingers from the first marinade and roll them in seasoned rice flour mixture.
4. Heat oil in a non-stick kadai and deep-fry till crisp and done. Drain on absorbent paper to remove excess oil.
5. Serve hot with tomato ketchup and potato wafers.

Nutrition Info