Fish Finger
Chef BB
Chef BB

Fish Finger

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  • 200 gm Fish, Boneless
  • 01 no Egg
  • 10 gm Ginger Garlic Paste
  • 10 ml Lemon Juice
  • 10 gm Fresh Parsley, Finely chopped
  • 300 ml Refined Oil, For deep fry
  • 10 gm White Pepper powder
  • ½ tsp Mustard powder
  • 50 gm Bread Crumb
  • 25 ml Vinegar
  • 10 gm Refined Flour
  • To taste Salt


    Cut Boneless fish fillet in the finger shape the size should be 1 to 1.5 inches thick.
    Add Egg, Ginger garlic paste, Lemon Juice, parsley, refined flour, white pepper powder, mustard powder & salt and prepare a batter for marination.
    Marinate the Fish fingers in the batter and keep it aside for 1 hour.
    Coat with Breadcrumb and deep fry it in the hot oil till golden brown colour comes.
    Serve hot with Tartar Sauce.


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