Crispy, spiced and totally addictive fish fingers made with Bombay duck fish and a melange of spices and herbs.
Course Snack, Starters
Keyword Bombay duck fish fingers, Fish fingers
INGREDIENTS ( 1 CUP = 240 ML )
750gramsBombay duck fishapprox. 500 grams after cleaning and deboning
2-3tbspoil for cooking
1-2green chilifinely chopped
1tspred chili powder
1tsproasted cumin powderJeera
1tspgaram masala powder
4tbspcorianderDhania leaves, finely chopped
2tbspmint leavesfinely chopped
Salt to taste
1tbspbreadcrumbs for binding or little more
Oil for frying
Salt to taste
Deboning the Bombay duck fish
Clean the fish. Take them in a wide pan. Cover and cook for 3 minutes over medium flame or microwave them. The fish cooks very fast. So keep an eye on them. Do not overcook. The fish will release water once heat up. As the water content of Bombay duck is very high. So don't use water to cook them.
Once done transfer them to a colander to strain the water and let them sit there until cools down.
Discard the bone and separate the flesh part aside.
Preparing the fish mixture
In a pan heat oil. Add grated onion and cook till the onions become translucent.
Add ginger-garlic paste. Stir for 3-4 minutes or until oil separates. Sprinkle some water if needed.
Add turmeric powder, red chili powder, cumin powder, coriander powder, garam masala powder and stir for a few seconds.
Add fish followed by salt. Stir and cook until all moisture evaporates or everything comes up together.
Now add the finely chopped coriander leaves, mint leaves, and green chilies. Stir for a minute more. Then remove from flame and let it completely cools down.
Once done add 1 tbsp breadcrumbs to the mixture and mash them well.
Making the fish fingers
Shape up the mixture. Make them finger shapes or any shape of your choice.
In a shallow bowl beat the eggs lightly by adding salt. Place the breadcrumbs on a separate plate.
Then dip one at a time into the beaten egg and roll in breadcrumbs to coat well. Once again dip the same one into the beaten egg, roll in breadcrumbs and keep aside.
Repeat the same process for all others. Keep them in the refrigerator for at least 1 hour.
Heat sufficient oil in a deep pan or kadai. Once hot, slowly slide the fish one by one. Fry in batches 3-4 at a time over medium flame until brown from all sides.
Then transfer them to paper towels to drain excess oil and serve hot with sliced onion rings and any sauce or chutney of choice.