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How To Make Homemade Lemon Sole Fish Fingers – Indian Style

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These fish fingers can be made spicy or plain

fish fingers done Indian style

Spiced fish fingers

This is a really simple recipe. I like my fish fingers spicy but when I’m cooking for my kids I usually leave the spice out.

I also make my own bread crumbs out of whole wheat bread. The kids never know so why not?

You could of course use other cuts of fish but I like using lemon sole for this. It has a fantastic flavour that is a lot more interesting to the fish fingers you find in the freezer section of the supermarket.

It’s best to fry the fish just before serving. You will need to do this in batches so turn you oven on to a low setting to keep the finished fish fingers warm while you are cooking the rest.

Serves 4

INGREDIENTS

600g lemon sole fillets cut into finger sized strips
2 eggs – beaten
1 cup (250ml) plain flour
2 cups (500ml) fine bread crumbs
Rapeseed oil for deep frying
1 teaspoon chili powder (optional)
1 teaspoon cumin powder (optional)
Salt and pepper to taste
1 teaspoon garam masala
2 limes for serving

Menthod

If you are using the chili powder and cumin, dust the fish fingers with these spices and set aside for about 10 minutes

Heat the oil in a large wok or pan over medium heat until a bread crumb browns in about 25 seconds. Don’t let the oil get too hot or you will burn your fish fingers.

When the oil is ready, dust your fish fingers with the flour.

Cooking in batches of about six fingers, dip the floured fish pieces into the egg and coat them with the bread crumbs.

Frying time depends on how hot you have your oil but it really should only take about a minute or so. The fish fingers are ready when they are golden brown.

For a more intense flavour, try squeezing a little lime juice over the fish fingers to marinate with the other spices.

Repeat until all of the fish is cooked.

Season with salt and pepper and the garam masala if using.

I like to serve these with nothing more than lime juice but mayonnaise, tartar sauce or ketchup could be more to your liking. If using ketchup, try mixing in a little tandoori powder for a uniquely Indian flavour.

Tucker

Tuesday 21st of August 2012

Can't believe how great this post is!

Dan Toombs

Thursday 23rd of August 2012

Thanks for that Tucker!

Glamorous Glutton

Friday 13th of April 2012

These look great. I haven't touched fish fingers in a long while but these look worlds apart from the things in the frozen section. Love the added spice. GG

Dan Toombs

Saturday 14th of April 2012

Thanks for stopping by. My kids love this recipe so I think I'll be making it a lot more often. Dan

Tash @ Food I Fancy

Friday 13th of April 2012

Right, I'm chucking out the Birdseye and making these, they look delish and simple to make.

Dan Toombs

Friday 13th of April 2012

Thanks vey much. I hope you like the recipe. Be sure to report back! :)

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