Fish Stix
Top Rated Recipe
Key Details:
prep time: 2 hours
Cook time: 15 minutes
Difficulty Level: Moderate
Course: Starter
Cuisine: Fusion
Key Ingredients:
Surmai fish fillet
Refined flour
Mustard paste
Panko crumbs
Tartare sauce
About Fish Stix
Table of Contents
Fish fingers marinated
in flavourful batter and deep fried
- Surmai fish fillets, cut into fingers 400 gms
- Refined flour (maida) 1¼ cups
- Salt to taste
- Black pepper powder to taste
Step 1.Take refined flour in a mixing bowl, add salt, black pepper powder, anchovies essence, coriander leaves, mustard paste, lemon juice and sufficient water and whisk well to a smooth and thick batter.
Step 2.Put the fish fingers in this batter, mix well and keep the bowl in the refrigerator to marinate for 1-2 hours.
Read MoreIngredients
- Surmai fish fillets, cut into fingers 400 gms
- Refined flour (maida) 1¼ cups
- Salt to taste
- Black pepper powder to taste
- Anchovy essence 1 tsp
- Fresh coriander leaves, chopped 2 tsps
- Mustard paste 1 tsp
- Lemon juice 2 tbsps
- Panko crumbs 300 gms
- Oil to dee-fry
- To serve
- Salad as required
- Lemon 4 wedges
- Fresh coriander 2 sprigs
- Tartare sauce 100 gms
How to Make Fish Stix (Stepwise Photos)
Method
- Take refined flour in a mixing bowl, add salt, black pepper powder, anchovies essence, coriander leaves, mustard paste, lemon juice and sufficient water and whisk well to a smooth and thick batter.
- Put the fish fingers in this batter, mix well and keep the bowl in the refrigerator to marinate for 1-2 hours.
- Heat sufficient oil in a deep pan. Spread the panko crumbs on a plate.
- Roll the fish fingers in panko crumbs, insert into satay sticks, slide into hot oil and deep-fry on low heat till golden. Drain on absorbent paper.
- Arrange them on serving platter, keep some salad on the side, garnish with lemon wedges and coriander sprigs and serve hot with a bowl of tartare sauce.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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