Curried Fish Fingers Recipes

CURRIED FISH FINGERS

Curried Fish Fingers image

Fresh fish fingers with a delicate curry flavour. In NZ I like to use snapper but any firm white fish should be fine to use. A cheap meal if you catch your own fish :) this is another from my old trusty (1970's)Alison Holst cookbook.

Provided by Jen T

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

500 g firm white fish fillets
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon paprika
pepper
2 teaspoons water
1 egg
1 cup dry breadcrumbs
1/2 cup flour (optional)

Steps:

Cut the fish fillets lengthwise into 3/4" (2cm) strips, then crosswise into fingers. Cut crosswise with the knife at an angle so the fingers taper at each end.
Mix the seasoning with the water, then add the egg.
Coat fingers with flour then egg mixture then breadcrumbs for a thick coating.
For a thinner coater just dip in egg mixture and then breadcrumbs.
Stand coated on a rack for 15-30 minutes if desired for the coating to firm.
Cook the fingers in 1/4" (5mm) of oil in a hot pan for 2-3 mins, turning once, until the coating is golden brown.
Drain and serve with wedges of lemon if desired.

Nutrition Facts : Calories 238.7, Fat 4.4, SaturatedFat 1, Cholesterol 136.6, Sodium 596, Carbohydrate 19.8, Fiber 1.4, Sugar 1.8, Protein 28.1

CURRIED FISH BATTER

Curried Fish Batter image

Makes a nice spiced, crispy batter. Adjust the amount and hotness of curry powder to your own liking. This is enough for approx 1 1/2 lb of fish cut up in pieces.

Provided by PetsRus

Categories European

Time 10m

Yield 1 batch

Number Of Ingredients 9

Ingredients

3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1/2 tablespoon curry powder
1/2 teaspoon garlic powder
1 teaspoon baking powder
1 egg
1/2 cup water, maybe a bit more
1/2 teaspoon mustard

Steps:

In a bowl mix all the dry ingredients.
Whisk together the water, egg and mustard.
Add to the dry ingredients, whisk until you have a smooth batter, if needed add a bit more water but do not make it too thin.
If you have the time let it rest for an hour in the fridge.

Nutrition Facts : Calories 555.5, Fat 6.4, SaturatedFat 1.8, Cholesterol 211.5, Sodium 1632.9, Carbohydrate 105.3, Fiber 4.1, Sugar 1.1, Protein 16.8

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