Bengali Fish Fingers Recipe
Crispy fish fingers with Bengali panch phoron spices, garlic, and ginger. Double-coated in spiced batter and breadcrumbs, then fried golden.
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Cooking tools:
- Blender
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Skillet
- Stove
- Paper towel
- Measuring spoon
- Measuring cup
- Plate
- Serving platter
- Spoon
Ingredients
- 300 gms White Fish Fillets (skinless, boneless)
- 2 Eggs
- 1 tsp Fennel Seeds
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 1 tsp Nigella Seeds
- 1 tsp Fenugreek Seeds (Methi)
- 1 1/2 tbsp Maida
- 1/2 tbsp Besan Flour
- 1 tsp Red Chilli Powder
- 3 cloves Garlic (crushed)
- 1 inch Ginger (grated)
- Oil as required
- 1 to 2 cups Breadcrumbs
- Coriander Leaves (handful, chopped)
- Salt as per taste
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