But it can be quite monotonous the way fish fingers are typically served - thin strips of fried fish with the ubiquitous mint chutney. Simply break free of the old recipe and try out our new one that gives an interesting spin to the orthodox fish fingers making it more crispy and savoury.
Executive chef Deepak Dhanwariya of My Way or The Highway, a Mediterranean cuisine restaurant in Noida's Centre Stage Mall, tells us how to get this innovative fish preparation right.
Sesame fish finger (One portion)
Ingredients
• Fish (sole/ Basa) 150 gms
• Egg 1
• Mustard powder 10 gms
• Paprika powder 10 gms
• Sesame seeds to coat
• Lime juice 20 ml
• Salt as per taste
• White pepper a pinch
• Oil for frying
Method
1. Clean and cut fish in 6cm long finger shapes and keep aside.
2. Make a marination in a bowl, mix egg, mustard powder, lime juice, salt, paprika powder, white powder, and whisk well till emulsion is formed.
3. Put fish in the marination and let it stay for 20-30 minutes.
4. Take one plate and spread sesame seed on it.
5. Roll fish into sesame one by one.
6. Heat oil in fryer, deep fry fish finger till golden brown.
7. Serve with tartar sauce and salad.
You may want to substitute tartar sauce or salad with a bowl of hummus, and give a touch of the Middle East to your cooking. Here is a very simple way of making hummus, the perfect dip for many an appetizer, at home.
Hummus
Ingredients
• Chickpeas
• Garlic
• Green chilli
• Lemon juice
• Coriander or parsley
• Olive oil
• Salt to taste
• Yoghurt
Method
1. Soak chickpeas in water overnight. Boil it and allow it to cool.
2. Chop two cloves of garlic and green chillies, and together with lemon juice, 2 tbsp yogurt and salt as per taste add to the boiled chickpeas while retaining a bit of the stock. Then, put it in the mixer.
3. Make sure the mix turns smooth with no chickpea granule sticking out.
4. Pour out the mix in a bowl and add to it a tbsp of olive oil. Blend well.
5. Sprinkle fresh coriander or parsley from the top.
