Pat dry the fish fillet using a kitchen towel to remove any moisture or water.
Cut the fish fillet into finger like shapes. They should be almost the size of your index finger.
Season the cut fish fingers with soy sauce.
Then season the fish fingers also with black pepper and a pinch of salt and mix everything together.
Next Season the beaten egg with salt and mix.
Then begin the coating process by first coating each fish finger with flour and shake off the excess flour.
Then dip it in the egg mixture.
Finally coat each finger with the breadcrumbs. Repeat the same process until all the fish fingers are well coated.
Heat up oil in a cooking pan or a sufuria until the oil is moderately hot. Add in your coated fish fingers one at a time ensuring you do not crowd your pan or sufuria. Fry for about 5 minutes and keep on turning to ensure each side is well cooked.
Once ready, remove and drain excess oil on a kitchen towel then serve and enjoy
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