TIP OF THE WEEK

To ensure that your pasta absorbs the flavour of the sauce, toss the cooked pasta immediately after draining the water. Cooked pasta absorbs flavour best when hot. 

Fish Fingers

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Ingredients

  • 300gms sear fish fillets cut into 2-3 slices each
  • ½ cup fresh breadcrumbs, white or brown
  • ¼ cup coriander leaves, chopped
  • Salt to taste
  • Juice of half a lemon
  • 1 tsp jeera powder
  • 1 tsp chilli powder
  • 1 small egg, beaten
  • Oil

Method

  • Wash the fish fillets thoroughly
  • Mix lemon juice, cumin powder, chilli powder, coriander and salt in a wide glass dish
  • Marinate the fish fillets in this mixture for about half an hour (in the refrigerator) Pour 1 tsp of oil in a non-stick pan and heat
  • Roll marinated slices in the egg and then dip in breadcrumbs and place in the pan
  • Shallow fry fillets on medium heat, turning a few times till golden brown on both sides

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