Preparation time   : 20 minutes
Cooking time        : 18 minutes
Serves                  :  8 members

Description

Fish finger’s, I remember having it first at goa as kid at the cidadi de  goa resort. Four day’s of sun, sea and good food. My best holiday till date. My bother and myself were in the pool all morning’s and by evening at the beach. In between we would relish the grand buffet spread at their restaurants. The first time I got to see so many innovative new dishes on display of sea food. The lobsters, crabs, shrimps and fish were always the catch of the day and fresh. The fish fingers were crisp, subtle and served with a ketchup and mayonnaise. Not knowing what mayonnaise was back then, I called it as Goan butter. ( crazy breed me ) From then on it was added to my must have list’s when ever we dined out at restaurants. But never has the fish finger being as tasty as the ones I had in goa. The reason being the quality of fresh fish. Now at my place we get fresh fish and I make up for all the lost time of missing the delicious finger fish. Simple to make , high in taste, very English and has a history of 60 years to it. What more do you need to give a try on this recipe. Lets continue by entertaining and passing over the age  old  recipe to the future generation letting them enjoy as we did.

Ingredients

Method

• Marinated cleaned fish strips with crushed green chilies, ginger, garlic, salt, white pepper powder and lime juice for one hour.
• Dip the marinated fish strips into beaten egg white. Remove and coat over with bread crumbs all over. Do the same with the remaining fish strips.
• Heat oil to shallow fry. Fry in batches to golden in colour and serve with tomato sauce, mayonnaise and mint chutney.