Fish fingers are made from fish fillets. These are first marinated with ginger, garlic, lime juice and a variety of other spices followed by a coating of breadcrumbs and finally fried in hot cooking oil to perfection. If you do not know the steps to make fish fingers at home, continue reading my recipe.
KEY TAKEAWAYS
- The steps to make fish fingers at home are quite simple.
- Enjoy them hot with a zesty mustard sauce, finely sliced onions, fresh lemon wedges, an herb-infused yogurt dip, a spicy ketchup dip, sweet and spicy chili sauce, a tangy tomato chutney, or a simple green salad.
- Fish fingers taste savory, sweet, spicy, and crispy.
- Fish cutlets, fish nuggets, and fish fry offer similar taste as fish fingers.
The Ingredients:
- 250 gm Bhetki fillet
To marinate the fish:
- 2 tbsp ginger garlic paste
- 2 tbsp coriander green chili paste
- 1 tsp lemon juice
- Table salt – To taste
- 1 piece egg
- ½ cup corn flour
To coat the fingers:
- Bread crumbs – An adequate amount
To fry the fingers:
- Cooking oil – An adequate amount
This dish found me at a food mela in Kolkata. I was trying to skip heavy meals, but one stall had a line so long I got curious. What I tasted was unexpectedly fresh, both crispy and creamy in parts. I chatted with the vendor, who told me the trick was contrast—hot and cold, soft and crunchy.
I took that to heart. My first attempt of making this dish at home all by myself was disastrous. However, I mastered it over time and finally I got the right balance after several trial and error methods. I was thrilled. Now it is what I serve at brunches when I want to surprise people.
How to Make Fish Finger? (Step by Step Guide with Images)
Step 1: Take 250 gm of Bhetki fillets on a plate and slice them like fingers. Marinate them with 2 tbsp of ginger garlic paste, 2 tbsp of coriander green chili paste, 1 tsp of fresh lemon juice, and regular table salt to taste.
Step 2: Mix it, cover it, and keep it in the fridge for 2 to 3 hours.
(Pro tip: The longer you refrigerate the fillets, the better. This ensures proper marination).
Step 3: After 2 hours, take it out. Break one egg.
Step 4: Put ½ cup of corn flour.
Step 5: Mix them nicely and keep it aside.
(Pro tip: You can also make a batter with corn flour and egg and coat each fish fillet separately. However, I prefer doing it this way. It is easier and takes less time).
Step 6: Now, take an adequate amount of bread crumbs on a plate.
(Pro tip: I have used store-bought bread crumbs. You can also use homemade bread crumbs by grinding toast biscuits or slightly dry roasted bread in your mixer grinder).
Step 7: Coat each piece nicely on all sides with bread crumbs. Keep it aside to set properly.
Step 8: Now, take an adequate amount of cooking oil in a kadai. Let it heat nicely. Now, put each piece gently in the oil.
(Pro tip: Heat the oil on a high flame and reduce it to medium while putting the fish fingers in it. Regulate the temperature to a constant medium level by changing it to high and medium as and when required).
Step 9: Flip them occasionally and fry them for about 3 to 4 minutes.
(Pro tip: Fry the fish fingers on a low to medium flame. Do not fry them on a high flame because that will cook and burn the coating quickly while the inside will remain uncooked).
Step 10: Take them out when they turn to a lovely golden brown color.
Step 11: Your homemade spicy fish fingers are ready to serve. Lay them on a plate and serve them hot with mustard sauce and a few onions along with a hot cup of tea.
Recipe Card
Fish Finger
Ingredients
- 250 gm Bhetki fillet
To marinate the fish:
- 2 tbsp ginger garlic paste
- 2 tbsp coriander green chili paste
- 1 tsp lemon juice
- Table salt To taste
- 1 piece egg
- ½ cup corn flour
To coat the fingers:
- Bread crumbs An adequate amount
To fry the fingers:
- Cooking oil An adequate amount
Instructions
- Take 250 gm of Bhetki fillets on a plate and slice them like fingers. Marinate them with 2 tbsp of ginger garlic paste, 2 tbsp of coriander green chili paste, 1 tsp of fresh lemon juice, and regular table salt to taste.
- Mix it, cover it, and keep it in the fridge for 2 to 3 hours. (Pro tip: The longer you refrigerate the fillets, the better. This ensures proper marination).
- After 2 hours, take it out. Break one egg.
- Put ½ cup of corn flour.
- Mix them nicely and keep it aside. (Pro tip: You can also make a batter with corn flour and egg and coat each fish fillet separately. However, I prefer doing it this way. It is easier and takes less time).
- Now, take an adequate amount of bread crumbs on a plate. (Pro tip: I have used store-bought bread crumbs. You can also use homemade bread crumbs by grinding toast biscuits or slightly dry roasted bread in your mixer grinder).
- Coat each piece nicely on all sides with bread crumbs. Keep it aside to set properly.
- Now, take an adequate amount of cooking oil in a kadai. Let it heat nicely. Now, put each piece gently in the oil. (Pro tip: Heat the oil on a high flame and reduce it to medium while putting the fish fingers in it. Regulate the temperature to a constant medium level by changing it to high and medium as and when required).
- Flip them occasionally and fry them for about 3 to 4 minutes. (Pro tip: Fry the fish fingers on a low to medium flame. Do not fry them on a high flame because that will cook and burn the coating quickly while the inside will remain uncooked).
- Take them out when they turn to a lovely golden brown color.
- Your homemade spicy fish fingers are ready to serve. Lay them on a plate and serve them hot with mustard sauce and a few onions along with a hot cup of tea.
