Fish Stix

Fish Stix

By Chef Rakesh Sethi

From Tea Time

Prep: 2 hours

Cook: 15 minutes

Method: Moderate

Course: Starter

Type: Fusion

Key Ingredients:

Fish fingers marinated in flavourful batter and deep fried

Ingredients

Surmai fish fillets, cut into fingers 400 gms
Refined flour (maida) 1¼ cups
Salt to taste
Black pepper powder to taste
Anchovy essence 1 tsp
Fresh coriander leaves, chopped 2 tsps
Mustard paste 1 tsp
Lemon juice 2 tbsps
Panko crumbs 300 gms
Oil to dee-fry
To serve
Salad as required
Lemon 4 wedges
Fresh coriander 2 sprigs
Tartare sauce 100 gms

Methods

Take refined flour in a mixing bowl, add salt, black pepper powder, anchovies essence, coriander leaves, mustard paste, lemon juice and sufficient water and whisk well to a smooth and thick batter.
Put the fish fingers in this batter, mix well and keep the bowl in the refrigerator to marinate for 1-2 hours.
Heat sufficient oil in a deep pan. Spread the panko crumbs on a plate.
Roll the fish fingers in panko crumbs, insert into satay sticks, slide into hot oil and deep-fry on low heat till golden. Drain on absorbent paper.
Arrange them on serving platter, keep some salad on the side, garnish with lemon wedges and coriander sprigs and serve hot with a bowl of tartare sauce.

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