Nadan Fish Fingers

Instructions

1. 1

   Prepare the Fish

   • Rinse the fish fillets and pat them completely dry with paper towels.
   • Cut the fish into uniform strips, about 3 inches long and 1 inch wide.
2. 2

   Marinate the Fish

   • In a mixing bowl, combine the ginger-garlic paste, turmeric powder, Kashmiri red chilli powder, black pepper powder, garam masala, lemon juice, and salt.
   • Add the fish strips and toss gently to coat each piece evenly.
   • Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate.
3. 3

   Set Up the Breading Station

   • Arrange three shallow dishes.
   • In the first dish, whisk together the rice flour, all-purpose flour, and corn starch.
   • In the second dish, lightly beat the egg.
   • In the third dish, spread out the breadcrumbs.
4. 4

   Coat the Fish Strips

   • Take one marinated fish strip at a time. First, dredge it in the flour mixture, shaking off any excess.
   • Next, dip it into the beaten egg, allowing any excess to drip off.
   • Finally, press it firmly into the breadcrumbs for a complete and even coating. Place on a clean plate and repeat for all strips.
5. 5

   Fry the Fish Fingers

   • Heat oil in a deep pan or kadai over medium-high heat to approximately 175°C (350°F).
   • Carefully place 4-5 coated fish fingers into the hot oil, ensuring not to overcrowd the pan.
   • Fry for 3-4 minutes, turning occasionally, until they are deep golden brown and crispy.
6. 6

   Drain and Serve

   • Remove the fish fingers with a slotted spoon and transfer them to a wire rack or a plate lined with paper towels to drain excess oil.
   • Serve immediately with your favorite chutney or dip.