Name: Kolkata Style Fish Finger recipe by Moumita Malla at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: Ingredients; Fish Fillets- 500 grams (Preferably bhetki fish fillets or Any other white fish fillets); Ingredients Of Marination; Lemon Juice-1teaspoon; Salt-1 pinch; Onion paste-2tablespoons; Garlic paste-1tablespoons; Ginger paste -1teaspoon; Green chilli paste -1teaspoon; Coriander paste-1tablespoon; Garam masala powder-1 teaspoon(Roast 4 each cloves, green cardamom,cinnamon and then grind to make a fine powder); Salt to taste; Tomato ketchup -1tbsp; Ingredients of frying; Oil -2cups; Salt -1pinch; Ingredients of batter; Eggs-2; Bread crumbs-2cups; Flour/maida-2 cups

ABOUT Kolkata Style Fish Finger RECIPE

Kolkata is a famous city of India which serves you varieties of street foods.Today I am going share Kolkata style fish finger which is made using popular Bengali fish, bhetki fish fillets. If you do not get bhetki fish then you can use any other white fish fillets

Ingredients Serving: 2

Ingredients
Fish Fillets- 500 grams (Preferably bhetki fish fillets or Any other white fish fillets)
Ingredients Of Marination
Lemon Juice-1teaspoon
Salt-1 pinch
Onion paste-2tablespoons
Garlic paste-1tablespoons
Ginger paste -1teaspoon
Green chilli paste -1teaspoon
Coriander paste-1tablespoon
Garam masala powder-1 teaspoon(Roast 4 each cloves, green cardamom,cinnamon and then grind to make a fine powder)
Salt to taste
Tomato ketchup -1tbsp
Ingredients of frying
Oil -2cups
Salt -1pinch
Ingredients of batter
Eggs-2
Bread crumbs-2cups
Flour/maida-2 cups

Instructions

Wash the fillets under running water, pat them dry.
Cut the fish fitted into thin strips like finger
Add salt and lemon juice,mix well and keep them aside for 20 minute
Mix chopped coriander and green chillies in a grinder and grind to make fine paste using little water.
Add ginger garlic paste,mustard paste, black pepper powder, coriander and green chilies paste ,tomato sauce,garam Masala powder and vinegar in a flat and big bowl.Mix them properly. Add fish fillets in this mixture and apply on the each of the fillet evenly and refrigerate it for another 30 minutes.
Meanwhile beat the eggs and mix with little salt.
Take flour and little bit salt in a plate and mix
Coat the fish piece with flour,then dip into egg mixture.And then coat with bread crumbs properly.Do this process with remaining fish pieses
Place oil in a non-stick frying pan to cover the base. Heat over medium heat.Add pinch of salt (when you deep fry something,add pinch of salt in oil,it absorb lees oil)
Add fish pieces(according to the size of your frying pan ) in oil and deep fry on medium flame until golden brown.Turn the fish pieces and fry the other side until golden brown . Take them out from pan and keep them on absorbent paper.
Serve with kasundi or Bengali mustard sauce or if you do not have Bengali mustard sauce..you can also use English mustard with ring cut onion or salad.

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