Fish Finger

Ingredients:
500 g. fish fillets, hamour or any firm white fish
1/2 cup soy sauce
2 tsp. ajinomoto
1 tsp pepper
1\2 tsp. salt or to taste
1 egg, beaten
1 cup flour
oil for frying

Directions:
1. Dry the fish fillets thoroughly with clean paper towels.
2. Using a chef’s knife, cut the fish into fingers 1\2 inch wide and about 3 inches long.
3. Place the fish in a large bowl, add ajinomoto soy sauce, salt and pepper and rub gently to coat the pieces with the marinade.
4. Cover and leave to marinate for about 20 minutes. Drain the excess marinade.
5. Dip the fish fingers, one at a time, in the egg, then roll in the flour.
6. Place them in single layers on a baking sheet. Pour enough oil into a heavy based frying pan to reach at least halfway up the sides of the pan.
7. Heat the oil to 325°F.
8. Fry the fish fingers in batches until they are golden brown, 5-8 minutes.
9. Drain on paper towels and serve immediately.
10. Serve with French fries, ketchup and Garlic Chutney.

Crispy Fried Fish

Ingredients:
Marinate:
1 kg fish
1/2 tsp chili powder
1 tsp garlic paste
2-3 tsp lemon juice
Salt (To taste)

Batter for frying:
4-5 tbs basin (channa powder)
Salt according to taste
1/2 tsp chili powder
Water to make paste (not too thick or thin)

Directions:
1. Coat the fish with the marinate and leave for 2-3 hours in fridge.

2. Then dip in batter and deep fry till golden brown.

Baked fish with fries

Ingredients:
2 whole fish
½ cup lemon juice
1 tbsp vinegar
2 tsp garlic paste
1 tsp salt
2 tbsp red chilli powder
¼ tsp turmeric powder
1 tsp cumin powder

Directions:
1. Make cuts on both sides of the fish and marinate with salt and lemon juice for two hours.

2. In a bowl mix vinegar, garlic paste, chilli powder, turmeric powder and cumin powder.

3. Dip marinated fish in the mixture and transfer in a baking dish and bake for half an hour.

4. Remove from the oven and serve with fries, cucumber slices and onion rings.