Bengali style fish finger with onion and tomato salad
Marinate the fish with the ingredients mentioned and refrigerate for 30 minutes.
Prep Time 60 mins
Cook Time 60 mins
Serves 5
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
For the coating
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
Preparation Mode
STEP 1
Marinate the fish with the ingredients mentioned and refrigerate for 30 minutes.
STEP 2
Combine the ingredients for the salad and refrigerate as well.
STEP 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.
