Cocktail Fish Finger Recipe | Crispy Fish Finger Recipe

By: Pooja Gupta

Cocktail fish fingers is a tasty fusion recipe, which is very easy and fast to make. It is made by marinating the fish first with spices and old monk and then it is coated in the flour batter and fried until it turns crispy.

This deep-fried fish finger is an amazing recipe to try at home. Serve it hot with a tartar sauce, mayonnaise dip or any kind of a chutney. Your guests will simply love it.

Cocktail fish finger recipe
Cocktail Fish Finger Recipe | Masala Fish Fingers Recipe | Crispy Fish Finger Recipe
Cocktail Fish Finger Recipe | Masala Fish Fingers Recipe | Crispy Fish Finger Recipe
Prep Time
5 Hours
Cook Time
35 Mins
Total Time
5 Hours 35 Mins

Recipe By: Chef Mohammad Mustak

Recipe Type: Snacks

Serves: 2

Ingredients
  • Fish - 2 cups

    Old monk - 2 tbsp

    Mustard - 2 tsp

    Dejon - 2 tsp

    Mustard sauce - 2 tsp

    Lemon juice - 2 lemons

    Thyme - to taste

    Seasoning - to taste

    Flour - 1 cup

    Corn flour - 3 tbsp

    Egg - 1

Red Rice Kanda Poha
How to Prepare
  • 1. Cut the fish in a batten shape.

    2. Marinate the fish with garlic, lime juice, pinch of mustard sauce, seasoning and old monk.

    3. Soak it at least for five hours.

    4. Now, we need to prepare the batter.

    5. Prepare the batter by using flour, a little bit of corn flour, salt and black pepper.

    6. Add 1 egg and mix it with chilled water.

    7. Take out the marinated fish and squeeze gently.

    8. Dip the fish into the batter.

    9. Now, deep fry it in the oil till the time it turns into a crispy golden brown in colour.

    10. Once it's ready, serve with tartar sauce and a salad.

Instructions
  • 1. The corn flour is added to bind the batter and the fish.
Nutritional Information
  • Serves - 1 piece
  • Calories - 158 cal
  • Fat - 9.3 g
  • Protein - 6.3 g
  • Carbohydrates - 12 g
  • Sugar - 0.9 g
  • Dietary fibre - 0.9 g
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Read more about: fish, masala, snacks, starters
Story first published: Sunday, September 17, 2017, 10:00 [IST]
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