Crispy Air-Fried Fish Fingers with Puffed Rice Coating
30 minutes
1194 reads
About Crispy Air-Fried Fish Fingers with Puffed Rice Coating
Craving a crispy, flavorful snack that's surprisingly healthy? These Air-Fried Fish Fingers are a game-changer, offering a delightful twist on a beloved classic.Imagine flaky fish nestled in a light and crispy puffed rice coating, infused with aromatic spices and a hint of green chili. Each bite is an explosion of textures and tastes.Perfect for tea time, parties, or a quick weeknight meal, these fish fingers are guaranteed to disappear fast. Get ready to impress your family and friends!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Fish
- 5.5 oz Fish Fillets rahu or similar
Coating
- 1 cup Puffed Rice
- 1 Large Egg beaten
Filling
- 1 cup Potato mashed
- 1 Tbsp Chilies chopped, green
- 1 Tbsp Tomato Paste
- 1 Tbsp Onion Paste
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 1 tsp Garam Masala
- 1.5 tsp Salt or to taste
For Air-Frying
- Oil for spraying/drizzling
Instructions
- Lightly coat the fish fillets with oil and air-fry until cooked through and flaky. This helps remove excess moisture for a crispier final product.
- Once cooked, remove any bones from the fish and shred it into a bowl. Add the mashed potato, chopped green chilies, tomato paste, onion paste, ginger paste, garlic paste, garam masala, and salt. Mix thoroughly to combine.
- Shape the fish mixture into finger-like portions. Beat the egg in a separate shallow dish. Gently dip each fish finger into the beaten egg, ensuring it's fully coated. This helps the puffed rice adhere and creates a beautiful golden crust.
- Crush the puffed rice slightly. This creates more surface area for even crisping. Roll each egg-coated fish finger in the crushed puffed rice, pressing gently to ensure it sticks.
- Lightly spray or drizzle the fish fingers with oil. Air-fry until golden brown and crispy, flipping halfway through to ensure even cooking. Serve hot with your favorite chutney or sauce.
Recipe Notes
Good To Know
- For an extra tangy flavor, add a teaspoon of dried mango powder (amchur) or a squeeze of lime juice to the fish mixture before shaping the fingers.
- If you want to make the snack gluten-free, ensure your puffed rice is certified gluten-free and skip any flour-based binding agents, relying on the mashed potato and egg for binding.
- After coating the fish fingers with puffed rice, let them rest in the refrigerator for 30 minutes before frying—this helps the coating adhere better and results in a crispier exterior.
- Serve the fish fingers with a quick dip of whisked yogurt, mint, and a pinch of chaat masala to complement their spicy, tangy flavors and add a refreshing contrast.
Expert Tips
- For a healthier option, try baking the fish fingers instead of frying. Preheat your oven to 400°F (200°C) and bake for 15-20 minutes, flipping halfway through, until golden brown and cooked through.
- Experiment with different types of fish. Cod, haddock, or tilapia work well, but you can also try using salmon or other firm white fish.
- Don't overcrowd the pan when frying. Work in batches to ensure even cooking and a crispy coating.
Storage Instructions
- Store leftover fish fingers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or air fryer for best results.
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Recipe Nutrition
Calories: 436kcalCarbohydrates: 39gProtein: 7gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 7.2gMonounsaturated Fat: 14.4gSodium: 1710mgFiber: 2gSugar: 1g
Geeta Biswas
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7 Comments
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Yum! This recipe is a must-try.
Okay. I will do that.
This looks delicious and quite easy to make. Sometimes am lazy to cook up some food but then this will help in those days. Thanks for sharing.
Such a beautiful dish! Can’t wait to try it.
Such a tempting dish! Thank you.
Absolutely scrumptious! Thanks for the recipe.
What a flavorful dish! Thanks for sharing.