FISH FINGERS

 

FISH FINGERS

Who doesn’t like Crispy Fish Fingers as an afternoon Treat? Fish Fingers are also known as Fish Sticks. Fish Fingers are very popular party or tea time snacks that are very easy to prepare. Fillets of boneless fish are lightly spiced then either dipped in batter or bread crumbs and deep fried. However, they could be shallow fried or baked if desired.

History. The term "fish finger" is first referenced in a recipe given in a popular British magazine in 1900, and the dish is often considered symbolic of the United Kingdom. ... 

But the most peculiar thing about fish sticks may be their mere existence. They debuted on October 2, 1953, when General Foods released them under the Birds Eye label.

The snack was nearly called Battered Cod Pieces, until a poll of Birds Eye workers opted for the snappier Fish Fingers.

Fish Fingers are one of the many other foods that Colonialism Introduced in India . Since then it has been a Favourite Finger food served in Clubs with Tartar Sauce , ketchup, Mustard and Salads and at Tea parties and gatherings or just enjoyed as a snack at home 

Recipe for Fish Fingers

½ kg boneless fish cut into strips or fillets

2 eggs beaten well

3 tablespoons refined flour or maida     

Salt to taste

1 teaspoon ground black pepper / pepper powder 

1 teaspoon chillie powder

1 teaspoon cumin powder   

3 Tablespoons Bread crumbs                

 Oil for deep frying

Wash the fish and pat dry with absorbent paper.

Mix the flour together with all the above ingredients (except the oil) with a little water to make a slightly thick batter. Coat each piece of fish well with the batter.

Heat oil in a pan till smoky. Roll each fish finger in the bread crumbs and fry till brown on both sides.

Drain and serve hot with tomato sauce or Tartar Sauce

Ps. Omit the bread crumbs if desired.