Fish Crumb Fry

I’m always happy to come across new appetizer / starter recipes. Like I’ve said many times before, I always look forward to the starters and desserts on the menu. I was thrilled when I came across this recipe.

I had it a friend’s place and initially, I thought it was cutlet. But the first bite, told me a different story. I got a feel of a nugget, but a spicy kind. It was a pleasant surprise to know that it was fish! I asked Sneha, my friend, for the recipe and she said, it’s an old recipe of her mom’s. While I was planning to call her one day to get the recipe details, I was presented with a hand written note of the recipe. Thank you so much Sneha and to your Amma, too for this wonderful recipe :)

Somehow, I haven’t come across many fish appetizers; prawns, yes, but fish rarely. Like I said, I’m really excited to share this recipe with you. It’s a really good one and it’s so easy and simple. Readily available ingredients, simple steps to follow and the end result is a wonderful dish. Btw, please try a bite and see, even if you are not a fish person. Trust me, you don’t want to miss tasting this great starter. It’s like an Indian version of fish nuggets ;)

I’ve used frozen fish fillet, which makes it all the more easier to make. Since it’s kinda boneless, kids can also enjoy this treat. You can also use any fresh white fish fillet as well. Another thing I like about this – you can make it ahead and store in the freezer. So, it’s a winner on all counts.

Here is the recipe…

Add pepper powder, turmeric powder, salt, lemon juice, plain flour and corn flour to finely chopped ingredients (onion, ginger, garlic, green chilli & coriander leaves). Mix it till it becomes a paste form. Add more flour, if required…

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Dry the cleaned fish pieces using tissue paper. Cover each fish piece, completely, with the above paste. Refrigerate for 1 hour…

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After an hour, roll the fish pieces in bread crumbs. Refrigerate for another half an hour…

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Heat oil in a deep and wide pan on med – high. Once the oil is hot enough (test with a single piece) reduce the flame to low -medium. Fry the prepared fish pieces in batches, till it becomes golden brown. Serve hot with chilli mayo or ketchup…

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Fish Crumb Fry

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Course: Appetiser, Snack, Starter
Servings: 4
Author: Maria Jose Martin

Ingredients

  • 300-350 gms Fish fillet (cut into small – medium size pieces (I used frozen dori fillet))
  • 1 big +1 small Onion (finely chopped)
  • 1 tbsp Chopped garlic
  • 1/2 tbsp Chopped ginger
  • 2 Green chilli (chopped)
  • 1 tbsp Chopped coriander leaves
  • 1/2 tsp Pepper powder
  • 1/2 tsp Turmeric powder
  • 1 tbsp Plain flour
  • 1/2 tbsp Corn flour
  • 1 tbsp Lemon juice
  • Salt
  • 1 – 1.5 cups Bread crumbs
  • Oil (for deep frying, I used sunflower oil)

Instructions

  • Mix together finely chopped onion, ginger, garlic, green chilli and coriander leaves (you can use food processor to finely chop these ingredients)
  • Add pepper powder, turmeric powder, salt, lemon juice, plain flour and corn flour to finely chopped ingredients. Mix it till it becomes a paste form. Add more flour, if required.
  • Dry the cleaned fish pieces using tissue paper. Cover each fish piece, completely, with the above paste. Refrigerate for 1 hour.
  • After an hour, roll the fish pieces in bread crumbs. Refrigerate for another half an hour.
  • Heat oil in a deep and wide pan on med – high. Once the oil is hot enough (test with a single piece) reduce the flame to low -medium. Fry the prepared fish pieces in batches, till it becomes golden brown. Serve hot with chilli mayo or ketchup.

Notes

You can store the prepared fish pieces in fridge for 2 days. If you are using fresh fish fillet, you can freeze it for 2 weeks. Make sure you thaw it, before frying.
It’s better to cut the fillet in small pieces, if you are planning to serve it as an appetiser. The frying time may vary depending on the size of fish pieces. You can use any white fish fillet for this recipe.
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  • Hi Maria
    I was wondering if this recipe could be modified by crumbling the fish and then mixing it with the rest of the ingredients like we would do for a cutlet mixture? The thought of biting into fish which has only a coating of condiments is a bit of a put off. Please advise. Thanks. Priya

    • Hi Priya,

      You mean, mincing the fish and using it? I havent tried it yet, but I guess you can do that. May be you need to add more flour and cornflour to bind it. Hope you get to try it soon and like it too..

      Cheers
      Maria

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