This is a tried and tested Fish finger recipe. We used kingfish for this which is known as Surmai in Urdu.
And to go with it we also made Tzatziki sauce which is pronounced as Zatziki sauce.
Give it a try and you will definitely love this recipe.
A tip for you is that you can freese the fish fingers for a few days but not more. Use think breadcrumbs for the nice exterior texture.
If you dont want to deep fry then just simply bake it.
- Fish Fingers Surmaee (Kingfish) or any of your choice ½ kg
- Turmeric 1 tsp
- Vinegar 1 tbs
- Salt 1 ½ tsp Or to taste
- Black Pepper 1 tsp
- Egg 2
- Flour 1 Cup
- Bread Crumbs 1 ½ Cup
- Oregano 1 tsp
- Lemon Zest 1 tbs
- Oil for Deep Fry
- Yogurt 1 cup
- Lemon Juice 1 tbs
- Cucumber medium shredded
- Salt ½ tsp
- Fresh Dill 1 tsp
Wash fish fingers and add vinegar & turmeric in it and leave for 15 mins. Wash the fish fingers again and put it in a strainer so they become dry.
Now prepare the coatings for fish.
Beat the eggs in a bowl. Take flour in another bowl.
In third bowl, add Salt, Black Pepper, Oregano and lemon Zest in Bread Crumbs mix well and set aside.
Now coat fish fingers in Flour first then dip them in beaten eggs and lastly coat with Bread Crumbs. Repeat the process for all and put them in freezer for 15 mins.
Heat the oil in pan and keeping the flame medium. Fry the Fish Fingers.
Fish fingers can be baked in a preheated oven at 200C for 15-20 mins.
For Tzatziki sauce, Hang the yogurt in cheese cloth or any fine cloth for 20 mins so the water drain out from yogurt.
Squeeze shredded cucumber to take out excess water.
Add lemon juice, salt, shredded cucumber and dill in yogurt. Mix well and chill the sauce.
Serve with Fish Fingers….