Peri Peri Fish Fingers Recipe
Description:
Peri Peri Fish Fingers are a delightful treat that will elevate any party appetizer spread. This crispy and flavorful dish is a great way to enjoy fish, which is packed with healthy fats and protein. The fish fingers are triple-coated with seasoned flour, a smooth egg wash, and crunchy breadcrumbs, creating a satisfying crunch that perfectly complements the tender fish inside. For an extra zing, they’re tossed in a homemade peri peri masala, making every bite burst with flavor.
Cuisine: Continental
Course: Appetizer
Diet: Non-Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Basa fish | 2 fillets, cut into finger-length pieces |
| All-purpose flour (Maida) | 1/2 cup |
| Salt | 1 tablespoon |
| Black pepper powder | 1 tablespoon |
| Whole egg | 1 |
| Milk | 1/4 cup |
| Whole wheat breadcrumbs | 1/4 cup |
| Peri Peri Masala | |
| Red chili powder | 1 tablespoon |
| Red chili flakes (crushed) | 1 tablespoon |
| Garlic powder | 1 tablespoon |
| Dry ginger powder | 1 teaspoon |
| Cinnamon powder (Dalchini) | 1/4 teaspoon |
| Dried oregano | 1 teaspoon |
Preparation Time
5 minutes
Cooking Time
30 minutes
Instructions
-
Prepare the Fish: Start by patting the fish fillets dry with a paper towel to remove any excess moisture. This will ensure that the coatings adhere properly.
-
Prepare the Coatings:
- In a shallow plate, combine the all-purpose flour, salt, and black pepper powder. Mix thoroughly.
- In another bowl, crack the egg and add the milk. Whisk until well combined.
- Place the breadcrumbs in a separate plate, ready for coating.
-
Heat the Oil:
- Heat enough oil in a heavy-bottomed pan or kadai for deep frying. The oil should be hot, but not smoking, to ensure the fish fingers cook evenly and turn golden brown.
-
Coat the Fish:
- Take each fish piece and first dredge it in the seasoned flour mixture, ensuring it’s fully coated. Shake off any excess flour.
- Next, dip the floured fish in the egg wash, allowing the excess to drip off.
- Finally, roll the fish in the breadcrumbs until evenly coated. Shake off any extra breadcrumbs.
-
Fry the Fish Fingers:
- Gently place the coated fish fingers into the hot oil. Fry them in batches to avoid overcrowding the pan. Fry for about 2 minutes on one side before flipping them over.
- Continue cooking until the fish fingers turn a crispy golden brown, which should take around 5–7 minutes total.
- Remove the fish fingers from the oil and place them on a paper towel to absorb any excess oil.
-
Prepare the Peri Peri Masala:
- While the fish fingers are frying, prepare the peri peri masala. In a small bowl, mix the red chili powder, red chili flakes, garlic powder, dry ginger powder, cinnamon powder, and dried oregano. Stir to combine.
-
Coat the Fish Fingers:
- Once the fish fingers are fried and crispy, transfer them to a large bowl. Sprinkle the peri peri masala over the fish fingers, tossing them gently to ensure they are evenly coated with the spice mix.
-
Serve:
- Serve the Peri Peri Fish Fingers hot and crispy with a side of Cottage Cheese Dip, Roasted Tomato Pasta Sauce, or a refreshing salad. Enjoy as a tasty appetizer or a savory snack that’s sure to be a hit at your gathering!
Notes:
- You can adjust the level of heat in the peri peri masala by increasing or decreasing the amount of red chili powder and flakes.
- These fish fingers can be served with a variety of dipping sauces, such as garlic mayonnaise, spicy ketchup, or a tangy yogurt dip, to complement the peri peri flavor.
This Peri Peri Fish Fingers recipe is a fun and flavorful way to serve fish, turning it into a delicious, crispy appetizer that’s perfect for parties and gatherings. The combination of seasonings and the crunch of the coating make each bite irresistible!
