Fish Fingers Recipe

Recipe for Fish Fingers Indian home-style. How to make fish fingers that can be easily frozen for later use. Made with breadcrumbs and perfect for toddlers.

Fish fingers is one dish that is a childhood favorite of mine. There was this restaurant called Kowloon in Coimbatore that was very famous in the 80’s. Their food was awesome and one of my favorite restaurants to go to at that time. Every-time I went there, I would order fish fingers. It was a standard order for me. The crisp sweet breadcrumb coated fish was something I craved for. Recently I had food from Kowloon again. Oh yes, the restaurant is still there. Though old and the interiors need a face-lift, the food is still decent. For old times sake, I made these and oh boy! I have missed them too long.

Here is how to do fish fingers.

The main thing about fish fingers is to use boneless filleted fish. In India, filleted fish is easily available in the frozen aisle of a grocery store. I buy my fish from licious or fresh to home here in Bangalore. They both deliver meat home and their meat is of excellent quality. The Indian basa works well for this recipe. If abroad, any white fish like cod, hake, haddock, tilapia, catfish, mahi mahi or pollock fillets would work really well. Cut the fish fillets into thick fingers like the picture below.

Crush some garlic and ginger in a mortar and pestle. Set aside.

Take a big bowl and add in the cut fish fingers. Make sure that the water from the fish is completely drained and the fish is dry. If the fish is too moist, then the batter will be watery and wont work. Add in the ginger-garlic, soy sauce, black pepper, green chilli sauce, salt, red chilli flakes, lemon juice, tomato ketchup, egg white and corn flour.

Mix well to combine.

Now we will coat the fish with breadcrumbs. I like to use fresh breadcrumbs for this recipe. If you don’t have fresh breadcrumbs, use store-bought crumbs. Its fine. Grind 4-5 slices of bread in a mixie to a powder. Set aside.

Take a plate and spread the breadcrumbs. Take the fish pieces and roll them in the breadcrumbs.

Roll the pieces well so its coated with breadcrumbs thoroughly.

Once coated, gently roll the fish between your palms. Apply gentle pressure so the crumbs adhere to the fish. This will prevent the crumbs from falling or separating while frying. This is a fantastic tip I use while frying these fingers. It also shapes the fingers.

At anytime, if the palms are covered fully with breadcrumbs and a thick coating has formed, wash your hands and continue. Else breadcrumbs will keep sticking to the palms and not to the fish.

Heat oil in a pan until hot. Fish fries very fast in under two to three minutes. Hot oil is key to make non-oily fish fingers. Add the prepared fish fingers to hot oil. Do not move the fish fingers in oil with spatula after adding it to the oil. The breadcrumbs would not have set and will separate. Let the hot oil just do its work. Leave it alone for two minutes. Gently move the fingers after the time.

Fry till the fish is golden. Crispy fish fingers are ready. Drain the fish fingers in a paper lined bowl and drain the excess oil. Serve hot with mayo.

It is a kids favorite. Do try them at home.

• 500 grams fish fillet

• 10 cloves garlic

• 1/2 inch piece ginger

• 2 tablespoon soy sauce

• 1 teaspoon black pepper

• 2 teaspoon green chilli sauce

• 1/4 teaspoon salt (read notes)

• 1/2 teaspoon red chilli flakes

• Juice of a lemon

• 1 tablespoon tomato ketchup

• 1 egg white

• 3 tablespoon corn flour (If the batter is very watery, add a tablespoon or two more)

• 1 cup breadcrumbs

• Vegetable oil to deep fry the fish fingers

• Cut the fish fillets into thick fingers. Crush some garlic and ginger in a mortar and pestle. Set aside.

• Take a big bowl and add in the cut fish fingers. Make sure that the water from the fish is completely drained and the fish is dry. If the fish is too moist, then the batter will be watery and wont work. Add in the ginger-garlic, soy sauce, black pepper, green chilli sauce, salt, red chilli flakes, lemon juice, tomato ketchup, egg white and corn flour. Mix well to combine.

• Take a plate and spread the breadcrumbs. Take the fish pieces and roll them in the breadcrumbs. Roll the pieces well so its coated with breadcrumbs thoroughly. Once coated, gently roll the fish between your palms. Apply gentle pressure so the crumbs adhere to the fish. This will prevent the crumbs from falling or separating while frying. This is a fantastic tip I use while frying these fingers. It also shapes the fingers.

• Heat oil in a pan until hot. Fish fries very fast in under two to three minutes. Hot oil is key to make non-oily fish fingers. Add the prepared fish fingers to hot oil. Do not move the fish fingers in oil with spatula after adding it to the oil. The breadcrumbs would not have set and will separate. Let the hot oil just do its work. Leave it alone for two minutes. Gently move the fingers after the time.

• Fry till the fish is golden. Crispy fish fingers are ready. Drain the fish fingers in a paper lined bowl and drain the excess oil. Serve hot with mayo.

Notes

• Do not add any additional salt than recommended to the recipe as the sauces we add in marination themselves are salty.

• Freezing for later use: After coating the fish with breadcrumbs, line the fish on a plate and freeze. Once frozen, transfer to zip tote bags. When ready, thaw the fish fingers on a plate to room temperature and then fry them as required.

• Author: Suguna Vinodh

• Prep Time: 15m

• Cook Time: 15m

• 500 grams fish fillet

• 10 cloves garlic

• 1/2 inch piece ginger

• 2 tablespoon soy sauce

• 1 teaspoon black pepper

• 2 teaspoon green chilli sauce

• 1/4 teaspoon salt (read notes)

• 1/2 teaspoon red chilli flakes

• Juice of a lemon

• 1 tablespoon tomato ketchup

• 1 egg white

• 3 tablespoon corn flour (If the batter is very watery, add a tablespoon or two more)

• 1 cup breadcrumbs

• Vegetable oil to deep fry the fish fingers

• Cut the fish fillets into thick fingers. Crush some garlic and ginger in a mortar and pestle. Set aside.

• Take a big bowl and add in the cut fish fingers. Make sure that the water from the fish is completely drained and the fish is dry. If the fish is too moist, then the batter will be watery and wont work. Add in the ginger-garlic, soy sauce, black pepper, green chilli sauce, salt, red chilli flakes, lemon juice, tomato ketchup, egg white and corn flour. Mix well to combine.

• Take a plate and spread the breadcrumbs. Take the fish pieces and roll them in the breadcrumbs. Roll the pieces well so its coated with breadcrumbs thoroughly. Once coated, gently roll the fish between your palms. Apply gentle pressure so the crumbs adhere to the fish. This will prevent the crumbs from falling or separating while frying. This is a fantastic tip I use while frying these fingers. It also shapes the fingers.

• Heat oil in a pan until hot. Fish fries very fast in under two to three minutes. Hot oil is key to make non-oily fish fingers. Add the prepared fish fingers to hot oil. Do not move the fish fingers in oil with spatula after adding it to the oil. The breadcrumbs would not have set and will separate. Let the hot oil just do its work. Leave it alone for two minutes. Gently move the fingers after the time.

• Fry till the fish is golden. Crispy fish fingers are ready. Drain the fish fingers in a paper lined bowl and drain the excess oil. Serve hot with mayo.

Notes

• Do not add any additional salt than recommended to the recipe as the sauces we add in marination themselves are salty.

• Freezing for later use: After coating the fish with breadcrumbs, line the fish on a plate and freeze. Once frozen, transfer to zip tote bags. When ready, thaw the fish fingers on a plate to room temperature and then fry them as required.

• Author: Suguna Vinodh

• Prep Time: 15m

• Cook Time: 15m

Find it online : https://www.kannammacooks.com/fish-fingers-recipe/

Recipe for carrot raisin muffins. Muffins made with 100% whole wheat flour. This recipe is refined sugar free and uses jaggery for sweetness. Its egg-less, dairy free and vegan. Healthy breakfast muffins recipe.

These breakfast muffins are so so good!!! Its made with 100% whole wheat flour (atta) and is refined sugar free. I have used jaggery and raisins to sweeten them. Its also egg-less, dairy free and vegan. This recipe makes 12 jumbo muffins and one muffin will fill you up along with some fruits in the morning. I like to cut the muffins in half and slightly toast them and then have it after it has slightly crisped up on the edges for breakfast. These muffins can be stored in the refrigerator for up-to three days. Since jaggery is hygroscopic, these muffins become very moist the next day. Toast the muffins in a toaster or oven for five minutes at 200C and then serve warm. Each Muffin loads roughly about 275 calories. These breakfast muffins are great. Do try.

Here is the video of How to do Vegan Carrot Raisin Muffins

Here is the printable recipe for Vegan Carrot Raisin Muffins

Dry Ingredients

• 50 grams cashews
• 1 teaspoon coconut oil
• 300 grams whole wheat flour (atta)
• 1 teaspoon baking powder
• 1 teaspoon cinnamon powder
• 1/2 teaspoon dry ginger powder
• 1/4 teaspoon nutmeg powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon fresh grated ginger
• 200 grams grated carrot

Wet Ingredients

• 165 grams jaggery

• 100 grams raisins

• 1 cup water

• 1/2 cup vegetable oil

• 1 tablespoon apple cider vinegar

• 1 teaspoon vanilla extract

• Preheat the oven for 15 minutes at 200 C.

• Roast the cashews in coconut oil till golden. Remove to a plate and set aside to cool. Chop the cashews coarsely into small bits. Set aside.

• Roughly chop the jaggery and add it to a bowl. To the bowl add in the raisins and a cup of water. Grind everything to a puree. If you have an Indian mixie, add water little by little while grinding. Else the raisins wont get ground properly.

• To the puree, add in the oil, vinegar and vanilla. Whisk well. Set aside.

• Take a big bowl and keep a sifter on top of the bowl. Add in all the dry ingredients except cashews, fresh ginger and carrots to the sifter. Sift well so the dry ingredients can combine. Add in the cashews, fresh grated ginger and carrots.

• Add in the wet ingredients to the dry ingredients

• Mix gently with a spatula. Stop mixing when there is no more dry flour to be seen. Mixing for a long time will yield hard muffins. Avoid over mixing.

• Line jumbo muffin liners on a muffin tin and using an ice-cream scoop, scoop out the batter into the liners. Bake the muffins for 20-25 minutes on 200C. Check after 20 minutes.

• If a toothpick inserted comes clean, the muffins are done.

• Remove the pans and set aside to cool. Store in an airtight container in the refrigerator and use within three days.

• To serve – Toast the muffins in a toaster or oven for five minutes at 200C and then serve warm.

Notes

If using regular cupcake liners, you will need to bake for lesser time as the liners are small. Usually the regular liners bake in about 15-18 minutes. Keep that in mind.

• Author: Suguna Vinodh
• Prep Time: 15m
• Cook Time: 25m