Fish Fingers | Sanjeev Kapoor Khazana

Marinated fish fingers dipped coated with bread crumbs and deep fried, a popular starter.

FISH FINGERS

Ingredients

350 grams Basa fish fillets
Juice of ½ lemon
2 teaspoons crushed black peppercorns
Salt to taste
1 teaspoon English mustard
7-8 garlic cloves, chopped
1 egg
2 tablespoons refined flour
Oil for deep-frying
Parsley sprigs for garnishing
Tartare sauce
2 tablespoons mayonnaise
4-5 shallots, chopped
1 tablespoon finely chopped parsley
1 tablespoon finely chopped pickled gherkins
Salt to taste
A pinch of crushed black peppercorns
Juice of ½ lemon
1 cup breadcrumbs

Method

1. Cut the fish into fingers and marinate with lemon juice, 1 teaspoon crushed peppercorns and salt for 10-15 minutes.
2. Combine mustard, garlic, egg, refined flour, salt and crushed peppercorns in another bowl. Mix well ensuring that there are no lumps. Add fish fingers, mix well and rest for 10-15 minutes.
3. Heat sufficient oil in a kadai.
4. To make tartare sauce, combine mayonnaise, shallots, parsley, gherkins, salt, crushed peppercorns and lemon juice in a bowl and mix well.
5. Coat fish fingers in breadcrumbs and deep-fry in hot oil till golden and crisp. Drain on absorbent paper.
6. Garnish with parsley sprig and serve hot with tartare sauce.

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