Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

June 29, 2008

FISH FINGERS

Serves 4 Preparation time 45 minutes Ingredients 2 eggs beaten well ½ kg fish cut into strips without the bones […]

Serves 4

Preparation time 45 minutes

Ingredients

2 eggs beaten well

½ kg fish cut into strips without the bones

3 tablespoons refined flour or maida

Salt to taste

1 teaspoon pepper powder

½ kg oil for frying

Wash the fish and leave to dry. Mix the flour, egg, salt and pepper together with a little water to make a batter that is not too thin. Coat each piece of fish well with the batter. Heat oil in a pan till smoky and fry the coated fish pieces till brown on both sides. Drain and serve hot with tomato sauce.

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Article written by Bridget White-Kumar
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