Bengali style fish finger with onion and tomato salad

Ingredients Checklist

18 to 22 pcs Bekti / Bassa Fish fingers
2 tsp Mustard Kasundi
2 to 3 chili Chili paste
1/2 tsp Lemon juice
To taste Salt
Egg wash
Corn flour or potato starch to dust and coat
To deep fry Oil

For salad

1 no Red onion (sliced fine)
1 no Tomato (small dices)
1 tbsp Olive oil
4 to 5 pcs (sliced) Black olives
4 to 5 leaves Basil leaf
1/2 tsp Lemon juice
To taste Salt

Method of Preparation

  1. Marinate the fish with the ingredients mentioned and refrigerate for 30 minutes.
  2. Combine the ingredients for the salad and refrigerate as well.
  3. Beat the eggs in a bowl. Dip the marinated fish fingers in the egg and coat with the starch. Repeat the process again. Heat the oil in a wok or a kadhai and deep fry the fish fingers for 3 to 4 minutes.
  4. Serve hot with the salad on the side.