Crispy Fish fingers

 

 

For the last one week, we have been witnessing overcast skies with a dull looking sun peeping out from behind the clouds. Yet the heat wave has been gripping us with humidity reaching the peak levels.

 

I have been hearing about great weather in my home country and no wonder I’m feeling so nostalgic about the cool monsoon rains back home.

 

But all this reminds me of a rainy day on our first day trip to the paradise of Oman called Salalah. Let me brief you about this tour.

 

Darbat was the name of the place we visited on our day one of Salalah trip. The scenery here was thrillingly beautiful - simply breathtaking.  Indeed, it made for a delightful experience and I bookmarked it to be a frenetic, pulsating hub of Dhofar region's old quarter which nestled above a cosy cave for one to relax and tiny streams of water silently making their way into the vegetation. 

 

Relaxing by the shallow waters of the streams surrounded by lush green plantations and steep mountain peaks, we captured spectacular shots of the country side engulfed in a hazy mist.

 

The view from the cave was awe-inspiring and offered us a panoramic view of the surrounding landscape.

 

I couldn't help but share these lovely pictures with you all - taken from a blackberry smartphone.

 

To compliment my showery memories. I decided to post the fish fingers recipe today. This is an easy-to-make version of our favorite restaurant starter. Tender fish fillet fresh from the water are fried to crispy perfection—they'll melt in your mouth at the first bite! You can lighten this up with a marinade of few ingredients and fry them to a crispy perfection.

 

A word of warning: getting the fingers to hold shape while frying can be tricky. The key is to dredge them in corn flour before frying. 

 

INGREDIENTS:

 

2 slices fish fillets 

1 tbsp. red chilli sauce 

1/2 tsp Pepper powder 

1 tsp Garlic powder

1 tsp onion powder

Salt – To taste
2 tbsp. corn flour
1 cup Bread crumbs (plain or panko) /crushed corn flakes

Oil – To deep fry

HOW TO MAKE:

1) Cut the fish fillets into long strips , the size of your forefingers.

 

2) Marinate fish pieces with the red chilli sauce, powders, salt and 1 tbsp. corn flour. Freeze this for an hour or so that the powders sink into the fish flesh.

 

3) Remove it out of the freezer half an hour before frying and heat the oil in a wok.

 

4)  Mix the other tablespoon of corn flour in a bowl with some water, dip each fish finger in it, roll into bread crumbs and drop in hot oil.

5) For a crispier crust, dip them again in the corn flour liquid and then in bread crumbsbefore frying.

 

6)  Deep fry the breaded fish pieces for about 5 – 6 minutes until they are browned on all sides. Enjoy with ketchup or hot sauce.