This fish fingers recipe can be served as a starter or may be tea time. I made the recipe with Rahu fish which is all time favourite. Apart from bread crumbs I used puffed rice which absorbs less oil.
Shallow fry the fish fillets then remove the bones. Roughly crush the puffed rice. Beat the egg for binding.
Take a mixing bowl add shredded fish, mashed potato, chopped green chillies, salt, tomato paste, onion paste, ginger garlic paste. Mix all together and add puffed rice.
Give shape the fish dough like fingers. Dip in beaten egg and rub with puffed rice.
Deep fry the finger crispy. Serve at tea time or as a starter with chutney or sauce.
Deep fry the finger crispy. Serve at tea time or as a starter with chutney or sauce.