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Food and Recipe

Fish Fingers
(फिश फिंगर्स)

Contributed By:
Anita Shrivastava
Anita Shrivastava, Patna


Fish - 500 gm (boneless such as "Kaanti" fish, cut in small pieces)
Lemon - 2
Ginger Paste - 1/2 tsp
Garlic Paste - 1 tsp
Haldi - 1 tsp
Chaat Masala - 1 tsp
Garam Masala Powder - 1/2 tsp
Kashmiri Red Chilli Powder - 1 tsp
Egg - 1
Bread Crumb - 50 gm
Cooking Oil as required for deep frying
Salt to Taste

Method of Preparation

1. Clean and wash boneless fish pieces.

2. Mix lemon juice and leave for 1 hour.

3. Mix ginger-garlic paste, haldi and salt.

4. Beat egg with a little salt.

5. Press fish pieces a little to squeeze out any excess water.

6. Dip in beaten egg and coat with bread crumbs.

7. Put in refrigerator for half-an-hour.

8. Deep fry and serve with sauce or chutney.

Notes & Tips


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