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Masala Fish Fingers

Crispy, spicy fish fingers dipped in refreshing, tangy sauce, are indeed something to savour.
Chef Pankaj Bhadouria's Masala Fish Fry recipe
Cuisine

- Indian

Serves

- 5

Cooking Time

-15-20 Min

Difficulty

- Medium

Preparation Time

- 10 Min

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INGREDIENTS

  • 250 gm smooth tofu
  • 3 tbsp hung curd
  • 2 tsp Carom seeds
  • Salt to taste
  • Black pepper powder
  • 2 tbsp gram flour roasted
  • 3 tbsp mustard oil
  • 1 tbsp Oil
  • 3 to 4 cloves
  • Water
  • 1 tomato
  • 3 spinach leaves
  • 2 cloves

HOW TO PREPARE MASALA FISH FINGERS

  1. 1

    Take two plates.
  2. 2

    Put the breadcrumbs in one plate and refined flour in the other.
  3. 3

    Add coriander powder, red chilli flakes, cumin powder, salt and black pepper powder to the refined flour plate and mix well.
  4. 4

    Break the eggs in a bowl and season with salt and mix well.
  5. 5

    Chop the fish lengthwise and coat them with the refined flour mixture.
  6. 6

    Dip them in the beaten egg bowl and finally coat with the bread crumbs.
  7. 7

    Heat oil for frying and deep fry the fish fingers until they turn golden brown.
  8. 8

    For the dipping sauce, take the yogurt in a bowl.
  9. 9

    Add mayonnaise mustard sauce, brown sauce, salt and paprika powder.
  10. 10

    Mix well and pour in a shot glass.
  11. 11

    Garnish with a parsley sprig.
  12. 12

    Serve the fried fish fingers with the dipping sauce, coleslaw with a hint of red chilli powder and the lemon wedges.
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