1. Fish Fillets (Boneless Baramundi, Basa, or Tilapia) 2. Lemon Juice 1 tbsp 3. Salt to taste 4. Black Pepper Powder 1/2 tsp 5. Red Chili Powder 1/2 tsp 6. All-purpose Flour 1/2 cup 7. Water 1/2 cup 8. Panko Breadcrumbs 1 cup 9. Cornflakes 1/2 cup (lightly crushed) 10. Oil as needed for frying
METHOD:
Serving size: 5-6
Slice the fish fillets into 1-1.5 cm. wide and 6-8 cm. long strips (finger-sized). Toss the fish fillets gently with salt, lemon juice, chili powder, and black pepper. Let it rest for 15-20 minutes. Combine flour, water, salt, black pepper and red chili powder to make a smooth slurry. Mix breadcrumbs and cornflakes in a plate. Dust each fish fillet lightly with dry flour (optional, but it helps the coating stick). Dip into the slurry and roll in the panko-cornflakes mixture. Press gently so the coating adheres well. Let the breaded fish fingers rest in the fridge for 15-30 minutes. Shallow-fry or deep-fry the fish fingers on medium heat in batches until golden and cooked through. You can bake in a preheated oven at 200 degrees C for 15-20 minutes, turning once until crisp and golden. Enjoy hot with lemon wedges and your choice of either garlic mayo, tartar sauce, sweet chili sauce, or ketchup.
5 Comments
# INGREDIENTS:
1. Fish Fillets (Boneless Baramundi, Basa, or Tilapia)
2. Lemon Juice 1 tbsp
3. Salt to taste
4. Black Pepper Powder 1/2 tsp
5. Red Chili Powder 1/2 tsp
6. All-purpose Flour 1/2 cup
7. Water 1/2 cup
8. Panko Breadcrumbs 1 cup
9. Cornflakes 1/2 cup (lightly crushed)
10. Oil as needed for frying
METHOD:
Serving size: 5-6
Slice the fish fillets into 1-1.5 cm. wide and 6-8 cm. long strips (finger-sized). Toss the fish fillets gently with salt, lemon juice, chili powder, and black pepper. Let it rest for 15-20 minutes. Combine flour, water, salt, black pepper and red chili powder to make a smooth slurry. Mix breadcrumbs and cornflakes in a plate. Dust each fish fillet lightly with dry flour (optional, but it helps the coating stick). Dip into the slurry and roll in the panko-cornflakes mixture. Press gently so the coating adheres well. Let the breaded fish fingers rest in the fridge for 15-30 minutes. Shallow-fry or deep-fry the fish fingers on medium heat in batches until golden and cooked through. You can bake in a preheated oven at 200 degrees C for 15-20 minutes, turning once until crisp and golden. Enjoy hot with lemon wedges and your choice of either garlic mayo, tartar sauce, sweet chili sauce, or ketchup.
[Fish Fingers](https://www.homelyplatter.in/2025/11/fish-fingers.html)
The dips and garnishes really make it pop. 🤩
you spilled some black peppercorn on the table
Damn looks delicious
No Custard?