FISH FINGER



 My mom makes this often, as a starter. It is a favourite for family get-togethers.
Kids love to eat this like a lollipop.



Recipe

For the marinade

• Fish-3/4 kg
• Lemon juice-2 Tbsp
• 1 tsp red chili powder
• Pepper - 3/4 tsp
• 1/2 tsp garam masala or fancy garam masala
• Ginger-garlic paste - 1 Tbsp
• Salt as required(fried things require comparatively less salt and also i like the sourness of the lemon to be more prominent)

For the batter

• Eggs - 2
• Bread crumbs - 1 cup
• Oil for frying        

Method

1. Wash and clean the fish and cut with scissors into finger shape and size.I used Tilapia fillets.Marinate with the the ingredients in the marinade.Keep in the fridge ,if you are planning to fry it later.
   
2. Beat the eggs in a bowl and keep the bread crumbs ready for coating in a wide plate. Set up a breading station with the bread crumbs , beaten eggs and fish pieces in an assembly line.
3. Take each fish piece ,dip it in the beaten egg and lay it on top of the spread out bread crumbs
   
4. Continue this until the bread crumbs plate is full.
   
5. Coat each fish piece with the bread crumbs and place each piece in a storage container ,if you want to store it for later or a wide plate ,if you are frying it right away.
   
6. Heat oil in a pan.I have used a cheena chatti here.This is my favorite one ,which I use mainly for frying.
7. Meanwhile line a plate with paper towels , to drain the oil from the fried fish finger.
   
8. Heat the cheena chatti till warm enough ,pour oil and heat it .I put small bread crumbs and if they come up sizzling then the oil is ready.Put in the fish pieces .I put 6 fish pieces at a time.Be careful not to overcrowd the pieces  because then the pieces are not frying well but steaming.
   
9. Control the heat of the pan so that the oil doesn't get too hot.So first I put on high and then I turn it to medium and then again to high.So keep an eye on the temperature. Also  turn  the pieces over , half way through.This is the first batch  that I fried and drained on a napkin paper.
   
   
10. This tastes  good with a simple tomato onion salad,with tomato sauce or with some homemade coleslaw or no-mayo coleslaw .

• Poke it with a toothpick at one end and give it as fish pops.

 

Notes

• The bread crumbed fish pieces can be stored in a plastic container and frozen for later frying. Thaw halfway through before frying.
• I like to fry this in a cheena chatti(wok). But this is not feasible , if making a large batch , in which case , I use a 10 inch heavy bottom pan , for frying.
• Don't add water to the eggs thinking you can get more out of it. The thickness of the eggs is necessary.