Bengali Fish Fingers Recipe

imagecredits:tesco

The real essence of a storm is incomplete without a dish of good food and to praise this food association; Here is a straightforward formula that will satisfy your cravings for food with its delectable taste and crunchy external covering. Bengali Fish Fingers is a tasty and flavourful tidbit, which tastes best when presented with conventional kasundi plunge. In any case, you can match it with any plunge of your decision. This Bengali pleasure is adept for different events like birthdays, dates, picnics, and excursions. It is made with fish filets, eggs, and a melange of Indian flavors. Along these lines, appreciate rainstorm with this scrumptious delicacy and a hot cup of tea. We wager your friends and family will be dazzled with your culinary aptitudes.

What is a Fish Finger?

A delightful cocktail, it is made with Boneless fish portions that are cut looking like fingers. These fingers are cooked with tongue-shivering tastes and coated in bread morsels. It is then cooked in oil until it gets naturally colored and fresh all things recognized. The new crisp coating apparently and sensitive flaky fish within gives an impressive excellent flavor.

Ingredients

• Fish - 500 grams. 
• 1 egg
• 2 tsp channa dal powder
• Turmeric  pinch
• 1 tsp Red chili powder 
• 3/4 tspGarama masala  
• 1/2 tsp Coriander powder 
• 1/2 tsp Cumin powder 
• 1/2 tsp  Ginger garlic paste
• 7 numbers of curry leaves 
• 1 number Lemon  
• Salt to taste.
• 2 tsp Bread crumbs 

Instructions

• Select the boneless fish, wash it and cut it into finger-sized portions.

• Take fish to add lime juice, salt, turmeric, chili powder,garam masala, coriander powder, chopped curry leaves, ginger garlic paste mix everything well

• Mix the eggs in a bowl and add to the flour power. 

• Add fish fingers to the batter and mix well.

• Leave alone it for 30 min.

• Dredge it in the breadcrumbs, coat it fully.

• Heat oil in a deep frying pan with medium flame.

• Then drop it into the deep fry pan.

• Cook then in medium flame until it becomes golden color.

• And serve it with sauce.