Restaurants are always our first choice for many different occasions. Whether we go there to spend some quality time with our loved ones, to celebrate an important event, or for a business meeting, no one can deny that restaurants are an irreplaceable part of our lives. Also, because of their popularity, there are countless number of restaurants that are all trying to distinguish themselves among the others. They use different methods and tricks, they focus on the quality of their food in order to get a good name. But of course, some are more successful at this than others.
Among hundreds and thousands of restaurants that all offer good food and services, there are a couple who managed to get it just right by having great food, customer service, and overall a good ambiance but at the same time do something a bit differently. These restaurants all offer an unforgettable experience that you can’t get anywhere else. They will make you look down at all the restaurants you’ve ever considered to be some of the best and you are guaranteed to leave already anticipating the next time you’ll be able to go back.
Ithaa Restaurant, Maldives The Maldives is home to many amazing restaurants and bars, all full of life and excitement. This is why the Maldives is one of the hardest places to make it as a restaurant and to become a famous one, there is an achievement every restaurant owner is working towards. This particular restaurant is one of the most famous in the entire country due to its unique design. The meaning of its name is ‘mother of pearl’ which is a very suitable name. It is built 16 feet (4.8 m) below sea level meaning you are surrounded by water and fish any direction you look. You are basically in a giant room completely underwater. This restaurant can seat a maximum of 14 guests at a time and offer them amazing food and high-quality service.
21 Club, Canada We all know one of the world’s most visited spots, Niagara Falls. But did you know that you can also have a delicious dinner while staring at the magnificent waterfall? You most certainly can and 21 Club is just the place to do that. This restaurant is definitely one of the most entertaining and unforgettable places in the world. Not only can you have an amazing time while admiring the beautiful nature and eating high-quality food, but you can also have an exciting experience playing some real money slots because this award-winning restaurant is actually located inside of a casino. All of this makes the experience absolutely exceptional and it would be a shame not to seize the opportunity of dining here.
Chillout – The Ice Lounge, United Arab Emirates UAE is one of the most visited countries in the world. While being a country that’s full of culture, its also famous for its innovative, unique and futuristic landscapes and services. One thing that represents just how unique and innovative this country is, one must checkout the Chillout , located at the Times Square Center Dubai. This is the very first Ice restaurant in the Middle East. As the name would suggest, the restaurant is entirely made of ice. It is full of ice statues, furniture and has a uniquely illuminated interior, all at a subzero temperature. The freezing temperature here is a great contrast to the heat outside its ice walls. So make sure to grab a coat if you decide to have hot soup in what will seem like an igloo.
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
