Saturday, 23rd June 2018
23 June 2018
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Fish Fingers, Fish Cutlets and Lemon Pepper fish Fry Recipes

Fish Fingers Fish Cutlets and Lemon Pepper fish Fry Recipes

 

Fish Fingers

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Ingredients

Fish Fillets 300 grams

Ginger paste 1 tablespoon

Garlic paste 1 tablespoon

Salt to taste

Lemon juice 2 tablespoons

Red chili powder 1 teaspoon

Coarse rice powder 1/2 cup

Oil to deep fry

Potato wafers as required

 

Method

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Cut the fish fillets into three inches by half an inch by half inch fingers.

Marinate the fish fingers in a mixture of ginger paste, garlic paste, salt and lemon juice for half an hour. Mix the salt, red chili powder and coarse rice flour and spread on a plate.

Remove the fish fingers from the first marinade and roll them in seasoned rice flour mixture.

Heat oil in a non-stick kadhai and deep-fry till crisp and done. Drain on absorbent paper to remove excess oil

Serve hot with tomato ketchup and potato wafers.

 

Lemon Pepper Fish Fry

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Ingredients

Fish – 12 to 15 pieces, cut into thin slices

Ginger Garlic Paste – 1 tbsp

Lemon Juice / Vinegar – 3 tbsp

Coriander leaves – 3 tbsp finely chopped

Salt to taste

Oil for frying

For Roasting and Grinding:

Fennel Seeds / Saunf / Sombu – 2 tsp

Black pepper – 1.5 tbsp

 

Method

 

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Roast it gently and powders it finely. Now take this in a plate and add other ingredients except oil and mix well.

Apply this all over fish and leave to marinate for 15 to 20 mins.

Heat little oil in a pan, place fish over it and cook for 3 to 4 mins on each side.

 

Remove it and serve hot.

 

Fish Cutlets

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Ingredients

Tilapia (or any other fish) – 2 fillets, approx 1/2 lb.

Onion – 1 medium, finely chopped

Ginger/Garlic paste – 1 Tbsp

Green Chilies – to taste, finely chopped

Cilantro Leaves – 5 sprigs, finely chopped

Egg Whites – 2

Lemon Juice – 1 Tbsp

Salt – to taste

Red Chili Powder – to taste

Garam Masala – 1 tsp or to taste

Bread Crumbs – approx 3/4 cup

Oil – 2 Tbsp

 

Method

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Wash and drain fish fillets well.

Heat the non-stick skillet on medium heat.

Cook fillets without oil for 3-4 minutes on each side.

Remove fillets into a bowl and allow to cool.

With a fork, open up the fish.

Add in Onions, Ginger/Garlic Paste, Green Chilies, Cilantro, Salt, Red Chili Powder, Garam Masala & Lemon Juice.

Mix well (you can use your hands to mix). Taste and adjust salt or other spices.

Add in Egg Whites and mix.

Add in Bread Crumbs until you can form a nice patty with the mixture.

Form patties with the mixture according to your desired size.

Heat a non-stick skillet and pan fry the patties using a little Oil on both sides until golden brown.

Serve hot with chutney or ketchup

Read our related post

Fish curry
prawn dishes

 

 

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