FISHY FISH FINGER AND NON FISHY PANEER FINGERS

The adjective " FISHY" in front of the fish is not qualifying the fish...it was quite fresh and good. My wife came in and demanded ' You were supposed to make some fish Orle or fish fry, what happened to that ?" To have  a demanding wife is a privilege for a husband. I gave a  smile and said " I am making fish fingers".

" Normally you don't change mind at the last moment . Your making of fish finger sounds quite FISHY  , let me check what are you up to..." . Actually I changed over to fish finger because I had few fillets and it looked too little. So I chopped them into many pieces. It is like , instead of eating one big piece of fish, cut them into 4 pieces and feel good that you ate 4 pieces of fish. Hence the name Fishy Fish finger....

The net is packed with fish fry, fingers, orle , cutlets etc etc. I am not writing any thing new except some minor changes. It is like " Old fish in a new Pond"

INGREDIENTS

-Fish Fillet cut to finger size,300 to 400 gms  ( approx 12 X 12 mm and assorted length as per the fillet geography).

-1st marinade

lemon juice 1 tbsp, freshly ground black pepper 1/2 tsp and salt,

-1tsp corn flour.

-2nd marinade 

Garlic 6 pods, ginger 1/2 inch , coriander leaves 1  cup, green chili 6, roasted jeera powder 1 level tsp, freshly ground black pepper 1/2 tsp , mustard powder 1/2 tsp, Mustard oil 1 tsp. ( The mustard and oil is for Bengali foodies ,others may put too but optional). Grind and mix thoroughly with little salt.

- Bread crumb from market or  freshly made at home.( I use freshly made crumb from bread)

-1/2 egg

-Oil to fry

 PROCESS

Wash the fish fingers and drain adhered water. Make few pokes with a fork. Dont break the fish. Add 1st marinade and leave aside for 20 minutes with few mixing in between.

Remove fish on to another plate, add 1 tsp corn flour and mix. Leave aside for 5 minutes.

Add the fish into 2nd Marinade along with leftover 1st marinade. Leave aside for 20 minutes.

Break one egg, mix separately (don't whip) and add 1/2 of it to the fish and mix.

Take bread crumb in sufficient quantity, Take one piece of fish at a time and drop on to bread crumb (with as much marinade solids, sticking to it , as possible., Cover the fish with more crumb and lightly press and roll to ensure that the crumb is sticking to it and it appears dry.

Fry the fingers at low heat till the surface is brown. I use fresh crumb to prolong the frying without burnout.

NOTE:

To make fresh bread crumb, use a mixer or take a slice at a time in between your palms and rub with a circular motion of the palms. Bread particle will fall below on to a plate or a news paper. Moist bread crumb can take longer cooking time without turning dark brown or burn out.

VEGETARIAN OPTION

Use Paneer in place of Fish. If you don't take egg, add 1tsp corn flour and mix before rolling the pieces on bread crumb.
If you like Feta cheese , you can try too.