Fried Finger Fish

Name: Fried Finger Fish
Total time: 1800 s
Yield: 3_4 servings
Cuisine: Pakistani
Ingredients: 500 gms Finger Fish; 1 tbsp Vinegar or lemon juice; 1 tbsp Soya Sauce; 1/2 tsp black pepper; 1 tsp crushed red chillies; 1/4 tsp mustard paste; 1 tsp ginger garlic paste; Salt to taste; 2 eggs; 1/2 cup maida(seasoned with salt and blk pepper); Bread crumbs for coating; Oil for frying

Rehana Wasim @Rehanas_kitchen

Dha Phase4 Katachi Pakistan

#joy

The key to crispy fish is the right temperature for frying and coating technique and to take out fried items in a strainer not on tissue /kitchen paper.

#joy

The key to crispy fish is the right temperature for frying and coating technique and to take out fried items in a strainer not on tissue /kitchen paper.

Rehana Wasim @Rehanas_kitchen

Dha Phase4 Katachi Pakistan

#joy

The key to crispy fish is the right temperature for frying and coating technique and to take out fried items in a strainer not on tissue /kitchen paper.

#joy

The key to crispy fish is the right temperature for frying and coating technique and to take out fried items in a strainer not on tissue /kitchen paper.

Saved

Ingredients

20-30mins

3_4 servings

500 gmsFinger Fish
1 tbspVinegar or lemon juice
1 tbspSoya Sauce
1/2 tspblack pepper
1 tspcrushed red chillies
1/4 tspmustard paste
1 tspginger garlic paste
Salt to taste
For coating:
2 eggs
1/2 cupmaida(seasoned with salt and blk pepper)
Bread crumbs for coating
Oil for frying

Saved

Steps

20-30mins

1

Marinate fish with the above ingredients.
2

Now coat the fish first in maida, then dip in eggs then coat with bread crumbs.
3

Refrigerate it for sometime(important tip)
4

Put oil in a pan, once heated add fish fingers and shallow fry until golden and crispy.
5

Take out in strainer and not on tissue, this will make fish stay crispy.
6

Serve with sauces of your choice, fries n boiled fried peas