Bengali Fish Fingers Recipe

Bengali Fish Fingers Recipe

Bengali Fish Fingers Recipe. The genuine quintessence of storm is fragmented without a platter of good food and to commend this food association; Here is a basic recipe that will satisfy your food cravings with its heavenly taste and crunchy external covering. Bengali Fish Fingers is a scrumptious and savourful bite, which tastes best when presented with conventional kasundi plunge. Nonetheless, you can match it with any plunge of your decision.

Bengali Fish Fingers Recipe

This Bengali joy is adept for different events like birthdays,dates, picnics and excursions. It is made with fish filets, eggs and a melange of Indian flavors. Thus, appreciate storms with this heavenly delicacy and a hot cup of tea. We bet your friends and family will be dazzled with your culinary abilities.

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Elements of Bengali Fish Fingers

4 Servings
300 gm fish filets
1 teaspoon fennel seeds
1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds


1/2 tablespoon Gram flour (besan)
3 cloves squashed garlic
3 tablespoon Refined oil
1 modest bunch hacked coriander leaves
2 Egg
1 teaspoon cumin seeds


1 teaspoon nigella seeds
1 1/2 tablespoon regular baking flour
1 teaspoon Red bean stew powder
1 inch ground ginger
2 cup breadcrumbs
1 tablespoon salt

Bengali Fish Fingers Recipe


Instructions to make Bengali Fish Fingers
Stage 1
Consolidate the cumin seeds, fennel seeds, mustard seeds, nigella seeds and methi in a blender container. Grind them together and move to a bowl.

Stage 2
Add the maida, besan, red bean stew powder, garlic, coriander leaves, ginger and enough salt. Blend well.

Stage 3
Beat the eggs in a bowl and add to the flour. Tenderly speed until consolidated.

Stage 4
Hack the fish filets into little reduced down pieces or strips.

Stage 5
Heat oil in a profound skillet. Dunk the fish filets into the player and eliminate.

Stage 6
Permit any overabundance to trickle off and dig it in the breadcrumbs, covering it completely.

Stage 7
Tenderly slide them into the hot oil and sear until cooked through or fresh and brilliant brown. Eliminate and deplete abundance oil.

Stage 8
Present with chutney or sauce of decision.

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