Fish

Fish Fingers

1 comment

Ingredients:
10 pieces sole fish cut in finger shape
2 tbsp lemon juice
1/2 tsp white pepper powder
2 tbsp bread crumbs
1 egg
salt to taste
oil to deep fry

Method:
Marinate fish fingers with salt, pepper powder and lemon juice.
Keep in fridge for 15 minutes.
Dip in beaten egg and roll in palms to coat the crumbs nicely.
Heat oil and deep fry the fingers until fish fingers are light golden andcooked.
Serve with tartare sauce or tomato sauce.

Subscribe to our Newsletter

Receive the latest recipes & kitchen tips !

Thanks for subscribing. Please check your mail and confirm the subscription.

Something went wrong.

One Comment

  1. Along with mustrat sauce it was very nice.

Leave a Comment

Your email address will not be published. Required fields are marked *

*