Creole Fish Fingers

Crispy and flavorful finger foods infused with the bold and aromatic spices of Creole cuisine, made with tender fish coated in a zesty batter, fried to a golden brown, and served. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 23 Mar 2021 in Recipes Course

New Update

Main Ingredients	Fish fillets, Onion powder
Cuisine	Spanish
Course	Snacks and Starters
Prep Time	11-15 minutes
Cook time	11-15 minutes
Serve	4
Taste	Spicy
Level of Cooking	Easy
Others	Non Veg

Ingredients

400 grams fish fillets, cut into thick strips
½ cup refined flour (maida)
1 egg, beaten
1 cup dried breadcrumbs
Oil for deep-frying
Tomato ketchup for serving
Creole spice mix
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried basil
2 tablespoons dried oregano
1 tablespoon dried thyme
¼ teaspoon ginger paste
2 tablespoon paprika powder
1 tablespoon white pepper powder
Salt to taste
¼ teaspoon lemon juice

Method

Mix together in a bowl fish, onion powder, garlic powder, dried basil, dried oregano, dried thyme, ginger paste, paprika powder, white pepper powder, salt, and lemon juice.
In different plates, spread refined flour, beaten egg mixture and breadcrumbs.
Divide the prepared spice mix (fish fingers) into equal portions and roll in refined flour, dip in beaten egg mixture, and coat with breadcrumbs. Place the fish fingers on a plate.
Heat sufficient oil in a kadai. Deep fry the fish fingers until golden brown. Drain on absorbent paper.
Serve hot with ketchup.

#Dried oregano #Dried thyme #Egg #Fish fillets #Garlic Powder #Ginger paste #Lemon juice #Oil #Onion powder #Paprika powder #Refined flour (maida) #Salt #Tomato ketchup #White pepper powder