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While chicken fingers is a really great snack...
...that you would probably eat a lot at home or outside.
Today I'm going to show you a really great...
...quick and easy variation of that recipe with fish.
So we're making 'Fish Fingers'.
Let's get started with the recipe.
You can use any fish that you like to make fish fingers,
As long as you get it cut in the fillet cut,
What I've done after that is cut it up into strips like this.
And now I'm going to make a really delicious marinade for this fish.
I'm going to start with adding some lemon juice.
So this is going to be juice of 1 lemon.
1/4 of a tsp of Red Chili powder.
1/4 tsp of Black pepper.
1/4 of a tsp of Jeera or Cumin powder.
1/4 tsp of Dried Oregano.
And now this one, Garlic Powder,
You want to add a good amount about 3/4 of a tsp.
Last but very important, 1/4 of a tsp of Salt.
Just mix that together really well.
Set this aside now to marinade for at least 10 to 20 minutes,
Fish doesn't need too long.
While the fish is marinating,
I'm actually going to go ahead with the coating for it.
For which, I will need 1/2 a cup of All-purpose Flour.
1 Egg that's been beaten.
And about 3/4 cup of Breadcrumbs.
Now to this breadcrumb, I'm going to add some flavour,
So I'm going to go in with about a 1/4 of a tsp of Dried Oregano.
1/4 of a tsp of Black pepper powder.
And a tiny pinch of salt, not too much.
Just mix that together really well.
So that it's evenly distributed with the breadcrumbs.
Now it's very simple,
We just have to move the fish from the all-purpose flour,
Dip it, coat it really well.
Shake off the excess.
Next it goes into the egg.
And then into the breadcrumbs.
And just continue doing this, it's oddly therapeutic.
That's it, it's beautifully coated with the flour,
Egg and the breadcrumbs.
At this point of time, I'm going to pop it...
...into the fridge for about half an hour,
So that the coating sticks really well to the fish.
Now you can also put these into zip-lock bags,
And freeze them for about a month,
And fry them off whenever you're hungry.
But I'm just going to go with the 1 hour option.
It's been an hour, the oil has heated up,
And I'm now ready to fry off all the fish fingers.
So that's what I'm going to start with.
Fish fingers cook up a lot faster than chicken fingers,
So just keep these moving in the hot oil,
And keep an eye on it for it to turn evenly golden brown on all sides.
The first batch of fish fingers is nearly done,
If you would see this is a nice even golden brown colour...
...that it's got on all sides.
Which is your visual cue to pull them out of the pan...
...and drop them onto a paper towel to drain.
Let's fry up the next batch now.
All the fish fingers are really nicely fried and nice and hot,
Let them cool slightly before you eat them.
Fish Fingers are absolutely yum with...
...either Mayo, Ketchup or Mustard as a dip.
And these are great as an after-school snack,
Or when you're just chilling with your friends.
So try this recipe really soon,
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