Try this Fish fingers recipe, or contribute your own.
- salt to taste
- 1/3 cup bread crumbs
- oil as needed
- 3/4 tbsp. lemon juice
- 1 tbsp. finely chopped fresh mint leaves or any fresh herb
- 250 grams fish fillet
- 1 tsp. ginger garlic paste or ginger and garlic powd
- 1 hot green chili finely chopped (optional)
- 1/2 tsp red chili powder or paprika (skip if spice powder
- generous pinch of black pepper
- 3/4 tsp. garam masala powder or any spice powder
- 1/3 tsp. dried herbs like rosemary or kasuri methi
- Carbohydrate 14.4774375 g
- Cholesterol 0 mg
- Fat 0.954 g
- Fiber 0.880500001050532 g
- Protein 2.469975 g
- Saturated Fat 0.21654 g
- Serving Size 1 1 Serving (40g)
- Sodium 1876.04625 mg
- Sugar 13.5969374989495 g
- Trans Fat 0.18252 g
- Calories 76 calories
Step-by-step
- Wash and remove the skin of the fillet. If you cannot its fine.
- Cut them to finger size strips. Do not make thin strips.
- Marinate with ingredients mentioned under “to marinate “and set aside for at least 30 minutes to overnight in refrigerator.
- Heat the oven at 170 C, prepare a tray, and grease it to prevent the fish sticking up to it.
- Add mint leaves to the marinated fish. Mix well.
- If deep frying, break an egg and pour it. For baking, you can skip using egg.
- Pour the bread crumbs and toss them well in the crumbs. Set aside for 2 to 3 mins.
- Heat oil and fry till golden. For baking, place these over the tray and bake them for 15 to 20 mins.
- The last 5 mins I put the oven to 150 C. This gives a better crust. Once cooked, the oil begins to ooze out slightly from the fish, this is when I get the fish out of the oven.
- Enjoy as a starter or as a snack with your favorite sauce or a cup of masala tea.
Standard baking sheets trap moisture beneath breaded proteins, resulting in soggy bottoms instead of crisp crusts. Thermal conductivity dictates that bare metal transfers heat faster than silicone liners, so preheating an oiled aluminum baking tray yields superior browning. Cut fish fillets into uniform strips measuring roughly one inch thick to ensure equal cooking rates across every piece. Thin cuts dry out prematurely, while thick strips remain raw in the center before the exterior crumbs burn.
Marinating the fish for at least 30 minutes allows salt to partially dissolve muscle proteins through denaturation, which helps seasonings adhere to the slippery flesh. When coating the strips, pressing bread crumbs firmly onto the surface guarantees mechanical adhesion during the cooking phase. For baking applications, drop the oven temperature to 150 degrees Celsius during the final five minutes of the 15 to 20 minute baking window to set the crust without scorching the aromatics. Watch for the appearance of tiny oil beads on the surface of the fish as a visual indicator of doneness.
Scaling this preparation requires proportional adjustments to surface area rather than just volume. Doubling the batch necessitates using two separate baking trays to avoid overcrowding, which causes steam to accumulate and ruins the crunch.
