Fish Fingers Recipe
Fish fingers are made with boneless fish and are snacky items that can be served as a side dish, appetizer or a snack. Coated with a batter of eggs, flour, lemon juice and spices, the fish fingers in this recipe are baked instead of dee fried and are much healthier to eat.
Ingredients
500 gms. boneless fish, (cut into 1cm, thick fingers)
1 tsp. red chilli powder
1 tsp. salt
1 tsp. garam masala powder
Juice of half a lemon
A tsp. salt (extra)
1 egg
4 tsp. water
50 gms. bread crumbs
1 tbsp. plain flour
Oil for brushing
Directions
Make a paste of salt, red chilli powder, garam masala powder and lemon juice.
Apply this mixture, on the fish fingers and leave aside for h an hour.
Make a batter of egg, water, a little salt and flour .
Mix well.
Dip the fish fingers in the batter, roll in breadcrumbs and keep aside.
Pre heat the oven on 'convection' at 230°C, with the lightly greased metal tray, placed on the high rack.
Place the fish fingers on the hot metal tray, brush with oil and bake at 230°C for 20:00- 25:00 minutes.
Turn and reposition the pieces 2-3 times during cooking, brushing with a little oil each time for even colouring.
Apply this mixture, on the fish fingers and leave aside for h an hour.
Make a batter of egg, water, a little salt and flour .
Mix well.
Dip the fish fingers in the batter, roll in breadcrumbs and keep aside.
Pre heat the oven on 'convection' at 230°C, with the lightly greased metal tray, placed on the high rack.
Place the fish fingers on the hot metal tray, brush with oil and bake at 230°C for 20:00- 25:00 minutes.
Turn and reposition the pieces 2-3 times during cooking, brushing with a little oil each time for even colouring.
