Fish Fingers

Fish Fingers

Course: Appetiser, Starter
Servings: 3 -4
Author: Maria Jose Martin
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  • 300 gms Boneless fish measured after cleaning, cut in finger shapes
  • For Marination
  • 1 tsp Pepper powder
  • 1 tbsp Vinegar
  • 2 tsp Crushed ginger & garlic each
  • 1 tbsp Tomato Sauce
  • 1 tbsp Soya Sauce
  • 1/2 tbsp Chilli Sauce optional
  • 1 tbsp Cornflour
  • 1 tbsp Plain flour
  • Salt
  • 2 Egg white
  • 1 tbsp Plain flour
  • 1-1.5 cups Breadcrumbs
  • Oil for deep frying


  • Marinate the cleaned fish with all ingredients for marination (ingredients listed from Pepper powder to salt).
  • Refrigerate for 30 mins. Beat the egg whites lightly. Add plain flour (1 tbsp) and 1-2 tbsp water and make a smooth paste.
  • Dip each fish piece in egg white & roll in breadcrumbs mix. Freeze for 10 mins.
  • Deep fry in oil. Serve hot with sweet chilli sauce/chilli mayo/ tomato ketchup.


You can use any fish fillet for this recipe. I used frozen white fish fillet. Since it's boneless, kids can also eat it. You can prepare this 1-2 days ahead and store in refrigerator and fry this just before serving.