10ouncesboneless fish fillets300 g, fresh or frozen
½teaspoonred pepper flakes
½teaspoonfreshly ground black pepper
1teaspoonginger garlic paste
To Make The Batter
2tablespoonsall purpose flour
To Coat The Fish
To Fry The Fingers
Marinate The Fish
Start by washing the fish fillets. If using frozen fillets, make sure to thaw them. Once washed, wipe them well using a kitchen towel. Cut the fillets into batons (fingers) using a sharp kitchen knife following the natural lines of the fish. The strips should be approximately ½ inch wide and 2 inches long.
Transfer the fish fingers to a medium-size mixing bowl. Add salt, lime juice, ground turmeric, red pepper flakes, ground black pepper, and ginger garlic paste.
Mix everything well using your clean fingers and set aside for 10 minutes.
Make The Batter
Stir together all-purpose flour, rice flour, cornstarch, eggs, and baking soda in another medium-size mixing bowl.
Add the marinated fish to this mixture and keep aside for another 10 minutes.
Coat & Fry The Fingers
Heat 4-5 cups of vegetable oil over high heat for frying in a medium-size skillet. Once the oil is hot, set the heat to medium. Coat the fingers with bread crumbs and drop them in hot oil.
Deep fry the fingers until golden brown on medium heat. Keep flipping them once in a while using a slotted spoon. Do not overcrowd the pan while frying the fingers. Fry them in batches, otherwise, they will not turn out crispy.
Also, do not coat the fish with breadcrumbs and keep. Coat them one by one and keep dropping in oil immediately after coating.
Once the fingers are browned and crispy, drain them on a plate lined with a kitchen towel. Serve hot with a dipping sauce.
You will need boneless fillets of any white fish cut into fingers. Tilapia, cod, swai, or haddock works great. Avoid using lean fish like tuna, swordfish as they dry out quickly.You can adjust the amount of red pepper flakes and black pepper as per your taste.I used plain breadcrumbs but you can use Italian style or panko.Add some shredded parmesan cheese to the marinade for a nice umami flavor.Add a little mayonnaise to the batter to make the covering crunchier.Make sure to pat dry the fish before marinating.