Fish Fingers

Fish Fingers

Course: Appetiser, Starter
Servings: 3 -4
Author: Maria Jose Martin


  • 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


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

Recipe Notes

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.