Oat crusted fish fingers
Learn how to make Oat crusted fish fingers - This is a little variation of the traditional breadcrumbs coated fish fingers recipe. Just look at this pile of golden fish fingers! Don’t you just want to devour them all??
Ingredients
- 250 grams Fish strips/ fingers
- Oil For deep frying
- 3/4 Cup Oats
- Salt to taste
- 1/2 tbsp Pepper powder
Batter
- 2 Eggs
- 1 tbsp Ginger garlic paste
- 1 tbsp Corn flour
- 1 tbsp Maida
- 1 tbsp Salt
- 1 tbsp Chili powder
- 1 tbsp Coriander powder
- 1/2 tbsp Cumin powder
- 1/2 tbsp Garam masala powder
Instructions
- Select boneless (I used Basa) fish fillets, wash thoroughly and cut into finger sized pieces. Make sure all the pieces are of similar size so they are evenly cooked.
- In a bowl add eggs, corn flour, maida, salt, chili powder, cumin powder, coriander powder, ginger garlic paste, garam masala and mix well.
- In a mixer, grind oats to crumbs (refer notes). Add salt, pepper and set aside.
- Add fish fingers to the marinate, mix well and set aside.
- Heat oil in a pan for deep frying.
- Roll the batter coated fish fingers in oats mixture and drop it in the oil.
- Cook for 5-6 minutes on medium flame (refer notes).
- Remove onto paper towel. Then fry it again for a minute to get those crispy fish fingers.
- Serve as a side dish with mayonnaise or ketchup and some salad.
Notes
- Grind oats similar to bread crumbs. Don't grind them to a fine powder.
- Drop some batter in oil and check if its hot enough before adding fish.
- Cook on medium flame. If the flame is low, fish turns rubbery. If the flame is high it turns brown on the outside quickly and isn't properly cooked on the inside.
- To get those crispy coated fish fngers, deep fry for the second time.