Sunday, 3 February 2013

Fish Fingers

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Fish fingers are something I loved as a young girl, I am not a big fan of fish, and we don’t get a lot of variety in fish available in Pakistan. Most of the fish you can find is with bones and I personally don’t like the fishy with bones (I know it has a lot more flavor). A few supermarkets have now started to sell frozen fish fillets though. Anyways coming to the recipe, there are many ways you can make fish finger, the one I am sharing with you is quite easy to prepare and turns out delicious too…

fish fingers


250 gm thick skinless fish fillet (you can use cod or any other white fish available, cut in to thick strips)
¼ to 1/2 tsp salt (or to taste)
1/4 tsp black pepper powder
¼ tsp red chili powder
¼ tsp garlic powder
1-2 tbsp lemon juice or white vinegar
1 tbsp of corn flour
1tbsp of all purpose flour (APF*)
¼ tsp mustard powder (optional)
Bread crumbs (as required, almost 250gm)
Oil for frying


 1) Marinate the fish with salt, pepper, red chili powder, garlic powder, lemon juice (or vinegar), corn flour, APF and mustarded powder, mix it all and put the fish in refrigerator  for at least 30 minutes.

2) Put bread crumbs on a plate, take one strip of fish at a time and coat it nicely with the bread crumbs. If you have time then let it rest for 15 minutes in the  refrigerator.

3) Heat oil in a deep heavy based frying pan or a wok until a bread crumb sizzles and turn brown when dropped in it. Add the fish fingers in and fry for 5-6 minutes or until they turn golden brown and crisp (turning occasionally)

4) Remember to fry the fish fingers in batches, don’t over load the pan. Removes the fish with a slotted spoon and drain it on kitchen paper. Serve it with potatoe chips, ketchup and mayonnaise (or tartar sauce).
Note: An easy way to check if the fish is ready is to flake it with a fork, if it flakes easily it means it’s done. If you want to fry fish in pan then let it fry on medium heat until lightly browned, flip over and fry the other side till done.


  1. i've a packet of fillet in my fridge, should definitely try this out soon... :)