winter is upon us! and winters mean lots of fried food and warm comforters and late night tv! i’m personally a huge fan of fried fish so this recipe perfectly fits in with my current mood. i made a huge platter of these for my daughter’s second birthday and had everyone raving. the fish was bought pre-cut and i used sole for this, you can use pangasius (not sure about the spellings) but that’s usually very tasteless so i don’t recommend.
You can make this at ahead and keep this, it freezes very well. Again, be sure to use fresh breadcrumbs otherwise the crunch on this is lost, make sure the oil for frying is hot but not too hot as to burn the crust – this will prevent soggy fish and result in that delectable golden crust that we see in food magazines. Don’t fry a large batch, keep it small and keep it warm in a hot oven till serving time. Remember, this is best served with a big batch of fresh hot potato chippies!
For the marination:
- 1 kg Boneless fish fingers (I used sole) cleaned and washed
- 1 tsp salt
- 1 tbsp garlic paste
- 1 tbsp white pepper powder
- 1 tsp mustard paste
- 4 tbsp vinegar
- 2 beaten eggs
- 3 cups fresh breadcrumbs
- 2 cups flour seasoned with 1/2 tsp salt and 1 tsp pepper
- Oil/ghee for frying
If you’re planning on gorging on these beauties right after you make them, refrigerate for 10-15 minutes before frying. If you’re planning on freezing them for some alone time later, then they can go straight in the freezer.
Heat oil in a deep frying wok and fry the fingers in batches until golden. Serve immediately!
OH. this is the kind of bed everyone wants to lay on.