FISH FINGERS WITH MINTY YOGHURT DIP

I love love fish fingers! I tasted them the first time at a restaurant and immediately fell in love with them. I had them with tzatziki sauce which I hope to make pretty soon. 

INGREDIENTS

2 Fish Fillets
2 Eggs
1 Cup Breadcrumbs
1 Cup All Purpose Flour
2 Tablespoons Soy Sauce
2 Tablespoons Garam Marsala
2 Tablespoons Dried Parsely
2 Tablespoons Ground Coriander
Pinch Salt
2 Tablespoons Ginger Garlic Paste

METHOD

Slice the fish fillet into thick strips in a medium bowl.  Add in the garam marsala, salt, black pepper, soy sauce mix thoroughly with hands,  and marinate for 30 minuted

Add eggs into deep plate, add salt and whisk to combine

Add the ground coriander and dried parsely into the flour, mix well and set aside

Dip the marinated fish fingers into the flour mixture, then dip into the eggs, finally dip in breadcrumbs and coat well

Refrigerate the coated breadcrumbs for 15 minutes for the coating to stick well

Add the fish fingers into hot oil and fry until golden brown

Make the minty yoghurt dip. Add yoghurt into bowl, add chopped mint, black pepper, garlic and 1 tablespoon lime juice. Whisk to combine well

Serve immediately

Crispy and crunchy on the inside yet soft on the inside

That is one awesome appetizer

Too delicious

The dip goes perfectly with these fish fingers

Enjoy!

FISH FINGERS WITH MINTY YOGHURT DIP

Recipe by Mulunga Alukwe

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Yield: 3 Servings

Ingredients

  • 2
    Fish Fillet
  • 2
    Eggs
  • 1 Cup
    Breadcrumbs
  • 1 Cup
    All Purpose Flour
  • 2 Tablespoons
    Soy Sauce
  • 2 Tablespoons
    Garam Marsala
  • 2 Tablespoons
    Dried Parsely
  • 2 Tablespoons
    Ground Coriander
  • Pinch
    Salt
  • 2 Tablespoons
    Ginger Garlic Paste

Cooking Directions

  1. Slice the fish fillet into thick strips in a medium bowl. Add in the garam marsala, salt, black pepper, soy sauce mix thoroughly with hands, and marinate for 30 minuted
  2. Add eggs into deep plate, add salt and whisk to combine
  3. Add the ground coriander and dried parsley into the flour, mix well and set aside
  4. Dip the marinated fish fingers into the flour mixture, then dip into the eggs, finally dip in breadcrumbs and coat well
  5. Refrigerate the coated breadcrumbs for 15 minutes for the coating to stick well
  6. Add the fish fingers into hot oil and fry until golden brown
  7. Make the minty yogurt dip. Add yogurt into bowl, add chopped mint, black pepper, garlic and 1 tablespoon lime juice. Whisk to combine well. Serve immediately. The dip goes perfectly with these fish fingers

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