BENGALI FISH FINGERS......!!

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Bengali Fish Fingers is a delicious and savourful snack, which tastes best when served with traditional kasundi dip. However, you can pair it with any dip of your choice. 
INGREDIENTS:
  • 300 gm fish fillets
  • 1 teaspoon fennel seeds
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon fenugreek seeds
  • 1/2 tablespoon Gram flour (besan)
  • 3 cloves crushed garlic
  • 3 tablespoon Refined oil
  • 1 handful chopped coriander leaves
  • 2 Egg
  • 1 teaspoon cumin seeds
  • 1 teaspoon nigella seeds
  • 1 1/2 tablespoon all purpose flour
  • 1 teaspoon Red chilli powder
  • 1 inch grated ginger
  • 2 cup breadcrumbs
  • 1 tablespoon salt
PROCESS:
  1. Combine the cumin seeds, fennel seeds, mustard seeds, nigella seeds and methi in a mixer jar. Grind them together and transfer to a bowl.
  2. Add the maida, besan, red chilli powder, garlic, coriander leaves, ginger and enough salt. Mix well.
  3. Beat the eggs in a bowl and add to the flour. Gently whisk until combined.
  4. Chop the fish fillets into small bite-sized pieces or strips.
  5. Heat oil in a deep frying pan. Dip the fish fillets into the batter and remove.
  6. Allow any excess to drip off and dredge it in the breadcrumbs, coating it fully.
  7. Gently slide them into the hot oil and fry until cooked through or crisp and golden brown. Remove and drain excess oil.
  8. Serve with chutney or sauce of choice.

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