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Fish Fingers |
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Marinate fish fingers with salt, pepper powder and lemon juice.
Keep in fridge for 15 minutes.
Dip in beaten egg and roll in palms to coat the crumbs nicely.
Heat oil and deep fry the fingers until fish fingers are light golden andcooked.
Serve with tartare sauce or tomato sauce
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Fish Fry |
Clean and Wash fish fillets.
Cut into big pieces of the fillets.
Heat the oil for frying. Put the fish pieces in the batter.
Keep for 5 to 10 minutes. Remove the pieces and roll in bread crumbs.
Deep fry till it turns golden brown. Serve hot.
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Fish Cutlet |
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Rub fish with salt & turmeric powder. Wash after 5 min.
Steam fish over a pan of hot water and remove all the bones.
Mash it with hands. Add ginger- garlic paste, salt, red chilli powder, garam masala powder, cornflour, coriander leaves, green chillies, bread slice (soaked in water & squeezed).
Mix all these ingredients & make cutlets of round or any shape you like.
Beat egg lightly. Dip cutlet in egg and roll them in bread crumbs.
Heat oil. Oil should not be very hot.
Fry till brown and serve with potato fingers & chutney.
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Ginger Fish |
Clean the fillets and make into serving pieces. Place it in the baking dish.
Heat oil in a pan. Add the sauce paste into it. Simmer for 5 minutes.
Pour over the fish fillets. Garnish with spring onion.
Bake at 350 degree F for 30 minutes.
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Grilled Fish |
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Clean fish and fill it without separating it completely
Make paste of mustard powder, salt, pepper and apply on fillet.
Make cuts on fish and apply paste between cuts.
Dip the fish in egg yolk & roll in bread crumbs & baste the fish in oil.
Bake at 150șC for 10 min.
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