FISH FINGERS

INGREDIENTS:

• Fish (boneless) – ½ kg
• Onion – 1 slice
• Ginger, garlic paste – 1 tsp
• Pepper pwd – 1 tsp
• Green chilly – 2 nos
• Chilly flakes – 1 tsp
• Buttermilk – 1 cup
• Egg – 1 beaten
• Flour – 3 tbsps
• Mustard pwd- ¼ tsp
• Chillie sauce – 1 tsp
• Fish sauce – 1 tsp
• Bread crumbs / semolina – 2 cups ( for coating )

 METHOD:

1. Grind onion and chillie to a coarse paste.
2. Add this to the buttermilk.
3. Into this add ginger, garlic paste, chilli flakes, pepper pwd, salt, mustard pwd, chillie sauce and fish sauce.
4. Add the fish into the marinade and keep for 1 hour in refrigerator.
5. Remove the fish from the marinade and keep aside.
6. Mix egg and flour. To this add the buttermilk just enough to make it to a smooth batter.
7. Dip the fish in the batter, remove excess mixture, and roll in the semolina and deep fry.
8. Note that semolina doesn’t get burned.
9. Serve with tartar sauce or ketchup.