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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