Chinese Fish Fingers Recipe
Ingredients
| Boneless fish | 1⁄2 Kilogram | |
| Pepper | 1⁄2 Teaspoon | |
| Vinegar | 1 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Ginger | 1 Teaspoon | |
| Egg white | 1 | |
| Oil | 1 Cup (16 tbs) | |
| Flour | 1 Cup (16 tbs) | |
| Corn flour | 2 Tablespoon | |
| Corn flour | 2 Tablespoon | |
| Egg/1.5 cup water | 4 | |
| Salt | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Baking powder | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 658 Calories from Fat 440
% Daily Value*
Total Fat 50 g76.2%
Saturated Fat 7.8 g38.9%
Trans Fat 0 g
Cholesterol 141 mg47%
Sodium 825.5 mg34.4%
Total Carbohydrates 29 g9.5%
Dietary Fiber 0.68 g2.7%
Sugars 3.1 g
Protein 25 g50.6%
Vitamin A 3.2% Vitamin C 0.07%
Calcium 8.6% Iron 9.6%
*Based on a 2000 Calorie diet
Directions
Mix all the ingredients except the oil in a bowl.
Place fish fingers in a bowl and cover with the mixture.
Marinate for 20 minutes.
Sift flour, cornflour, salt and baking powder in a bowl.
Mix well with beaten eggs or water.
Make a smooth batter.
Heat oil, dip the fish fingers into the batter, coat well and fry till both the sides are golden brown.
Serve hot with tomato sauce.
VEGETARIAN VERSION:
Take 500 gms.
Indian cottage cheese cut them into size of fingers.
Follow the recipe as directed from stage 2.
Chef
