Creole Fish Finger | Sanjeev Kapoor Khazana

Delicious fish fillets coated in refined flour and breadcrumbs and deep-fried to perfection.

CREOLE FISH FINGERS

Ingredients

400 grams fish fillets, cut into thick strips
½ cup refined flour (maida)
1 egg, beaten
1 cup dried breadcrumbs
Oil for deep-frying
Tomato ketchup for serving
Creole spice mix
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried basil
2 tablespoons dried oregano
1 tablespoon dried thyme
¼ teaspoon ginger paste
2 tablespoon paprika powder
1 tablespoon white pepper powder
Salt to taste
¼ teaspoon lemon juice

Method

1. Mix together in a bowl fish, onion powder, garlic powder, dried basil, dried oregano, dried thyme, ginger paste, paprika powder, white pepper powder, salt, and lemon juice.
2. In different plates, spread refined flour, beaten egg mixture and breadcrumbs.
3. Divide the prepared spice mix (fish fingers) into equal portions and roll in refined flour, dip in beaten egg mixture, and coat with breadcrumbs. Place the fish fingers on a plate.
4. Heat sufficient oil in a kadai. Deep fry the fish fingers until golden brown. Drain on absorbent paper.
5. Serve hot with ketchup.

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Cuisine - Spanish

Course - starter

Dish - starter