Fried breaded fish fingers

Moushira Abdel-Malek , Tuesday 7 May 2024

Fried breaded fish fingers
Fried breaded fish fingers


Serves 6-8


750 gm white fish fillets, boneless, skinless (cut into strips)

Breadcrumbs to coat (Panko for extra crunchiness)

Sunflower or corn oil for deep frying

Marinade Batter:

2 tbsp white flour

1 tsp each: pepper + cumin + cinnamon + sweet paprika

1/2 tsp curry powder

1 tbsp salt

1/2 tsp minced garlic

1/2 tsp onion powder (or) 30 ml onion juice



In a large non reacting container, combine all marinade ingredients. Whisk in an amount of tap water; enough to form a moderately thick batter; similar to tempura in consistency. Marinate fish strips into this batter; allowing them to be completely immersed. Cover and refrigerate for overnight, or at least for a couple of hours. Remove from marinade; by means of a pair of tongs and coat well all sides, with breadcrumbs. Tap gently on strips, pressing breadcrumbs to snug in. When all quantity is coated, heat enough oil in a wide frying skillet, over medium heat; for deep frying. When moderately hot, add a one layer batch to golden on both sides. Remove with a slotted spatula, upon kitchen paper towels. Repeat process until all quantity is finished. Serve hot with tehine dip, arugula with a squeeze of lemon, baladi salad and baladi bread. 

* A version of this article appears in print in the 9 May, 2024 edition of Al-Ahram Weekly

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