Crispy Fish Fingers India (Print Version)
# Ingredients:
→ Fish and First Mix
01 -
250 grams of Salmon, Tilapia, or Cod (choose skinless fillet)
02 -
1/2 teaspoon of salt
03 -
1 tablespoon lime juice
04 -
1/2 teaspoon of red chili powder
05 -
1/4 teaspoon of turmeric
→ Green Marinade
06 -
A cup full of fresh coriander
07 -
2 green chilies
08 -
5-6 garlic cloves
09 -
1 inch of peeled ginger
10 -
1/4 teaspoon mustard seeds (black preferred)
11 -
1/2 teaspoon whole cumin
12 -
A pinch of black pepper (1/2 tsp)
→ Covering Ingredients
13 -
1 egg, beaten
14 -
1 cup plain breadcrumbs
15 -
1/2 cup all-purpose flour
16 -
1 tsp olive oil to brush
# Instructions:
01 -
Slice the fish into thick, finger-length strips (roughly 1-inch-wide pieces).
02 -
Let the fish soak in lime juice, turmeric, chili powder, and salt for at least 15 minutes.
03 -
Grind garlic, ginger, fresh coriander, mustard, chilies, pepper, and cumin seeds with a splash of water into a paste. Spread this paste over the fish pieces and keep aside for 15–20 minutes.
04 -
Grab three plates or bowls. Flour goes in one, breadcrumbs in the second, and the beaten egg in the third.
05 -
Take each fish strip and coat it by dipping in the flour, then into the egg, and finally rolling it in breadcrumbs.
06 -
Spray a little oil over your air fryer basket. Lay the coated fish pieces inside, ensuring there’s space between them. Brush lightly with olive oil.
07 -
Cook them at 180°C. Flip them halfway during the 15-minute cook time.
08 -
Serve right away while hot, alongside your go-to dip and lemon wedges.
# Notes:
01 -
Cut pieces all the same size so they cook evenly.
02 -
The inside temperature should hit 70°C (or 145°F).
03 -
Feel free to tweak the spice amount to suit your taste buds.