Fish Fingers with Tartar Sauce by Chef Shireen Anwar

By on October 1, 2011

 Fish Fingers with Tartar Sauce by Chef Shireen Anwar

Ingredients

Boneless fish ½ kg
Egg 1
Ginger garlic paste 1 tsp
Salt 1 tsp
Ketchup 1 tbsp
Coriander leaves chopped 1 tbsp
Black pepper ½ tsp
Chili powder ½ tsp
Mustard powder ½ tsp
Bread crumbs (for coating) as required
Ingredients for Tartar Sauce
Mayonnaise ½ cup
Pickled cucumber finely chopped 1 tbsp
Pickled onion finely chopped 1 tbsp
Coriander leaves finely chopped 1 tbsp
Lemon juice 1 tbsp
Method for Tartar Sauce
Mix together ½ cup mayonnaise, 1 tbsp finely chopped pickled cucumber, 1 tbsp finely chopped pickled onion, 1 tbsp finely chopped coriander leaves and 1 tbsp lemon juice. Serve with finger fish.

Method for Tartar Sauce

Mix together ½ cup mayonnaise, 1 tbsp finely chopped pickled cucumber, 1 tbsp finely chopped pickled onion, 1 tbsp finely chopped coriander leaves and 1 tbsp lemon juice. Serve with finger fish.

Method for Fish Fingers

In a bowl mix together 1 tsp garlic paste, 1 tsp salt, ½ tsp black pepper, ½ tsp chili powder, ½ tsp mustard powder, 1 tbsp ketchup, 1 egg and 1 tbsp coriander leaves. Marinate fish in this for half hour, coat fish in bread crumbs and deep fry in a fry pan till light golden. Serve with tartar sauce.