Finger Fish

By on September 3, 2011

 Finger Fish


  • 1 kilogram of Salmon Fish (Cut into finger shaped pieces)
  • 2 Eggs (beaten)
  • 2 cups Bread Crumbs
  • 1 tsp. Salt
  • 1 tsp. Black Pepper Powder (Pisi Kaali Mirch)
  • 1 tsp. Ajinomoto Salt
  • 2 tbsp. Vinegar (Sirka) or Lemon Juice (Nimbu Arakh)
  • Cooking Oil (for frying)


  • Add salt, black peppers, ajinomoto, and vinegar to fish and let it marinate for approximately 4 hours.
  • Dip the fish fingers in the beaten eggs and cover fish with a layer of crumbs. Deep fry in oil on medium heat until golden brown.