A popular and easy to make Bengali style appetizer/snack. These fish fingers are well suited for any occasion, party or can also be served as an evening snack.
Ingredients
White Fish Fillets – 300 gms, skinless, boneless
Eggs – 2
Fennel Seeds – 1 tsp
Cumin Seeds – 1 tsp
Mustard Seeds – 1 tsp
Nigella Seeds – 1 tsp
Fenugreek Seeds (Methi) – 1/2 tsp
Maida – 1 1/2 tblsp
Besan Flour – 1/2 tblsp
Red Chilli Powder – 1 tsp
Garlic – 3 cloves, crushed
Ginger – 1 inch piece, grated
Oil as required
Breadcrumbs – 1 to 2 cups
Coriander Leaves – handful, chopped
Salt as per taste
Method
– Combine the cumin seeds, fennel seeds, mustard seeds, nigella seeds and methi in a mixer jar.
– Grind them together and transfer to a bowl.
– Add the maida, besan, red chilli powder, garlic, coriander leaves, ginger and enough salt.
– Mix well.
– Beat the eggs in a bowl and add to the flour.
– Gently whisk until combined.
– Chop the fish fillets into small bite-sized pieces or strips.
– Heat oil in a deep frying pan.
– Dip the fish fillets into the batter and remove.
– Allow any excess to drip off and dredge it in the breadcrumbs, coating it fully.
– Gently slide them into the hot oil and fry until cooked through or crisp and golden brown.
– Remove and drain excess oil.
– Serve with chutney or sauce of choice.