Skip to main content

Finger Fish Fries



These finger fish fries will be yummy and kids' favourite.
All you need is any boneless fish and a very few ingredients

Tilapia - 10 pieces cut into finger size  (you can also use any fish which doesnt have a lot of bones)
Salt, as per taste
Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Maize flour - 2 tbsp (you can also substitute with corn flour)
Besan (Channa Dal Powder) - 3 tbsp
lemon juice - squeezed out of half lemon
little water - 2 to 3 tbsp
oil to fry

Now lets fry the fish fingers


1. Take a large plate and  put the salt, turmeric powder, chilli powder, maize flour and water and mix well. The consistency should be thick.

2. Put all the fish pieces on the mixed masala and mix the ingredients well with the fish. All the fish pieces should be evenly coated with the masala.

3. Now, pour the lemon juice and mix. No need to marinate. You can fry them right away.

4. Heat a tawa or a shallow skillet , arrange as many fish pieces as possible .

5. Pour  3 tbsp of oil on all the pieces and fry till golden colour.

6. Now, flip over the pieces and pour another  2 to 3  tbsp of oil on the pieces.

7. Crunchy and healthy Finger Fish Fries are ready to eat .





Labels:

Comments

  1. AnonymousSeptember 30, 2015 at 8:01 AM

    hi vidya,

    We just made this curry for chappathi.

    thanx for posting a curry with hose gram.

    Dr Ilamathi & Dr. Umesh

    ReplyDelete
    Replies
    1. Vidhya VijayakumarNovember 7, 2019 at 3:27 PM

      You are welcome. I value your Comments very much. But sorry for replying so late

      Delete

Post a Comment

dear readers ,
If you like the recipes i post, and have tried them,
please share the photos and your comments

Popular posts from this blog

Significance of Pillayar Nonbu

Pillayar nombu is a nombu celebrated exclusively by Naattukkottai Nagarathars. This post is intended for young chettiar couples living far from their families, who want to know about this nonbu and celebrate it at home. The significance of performing this nombu, is that we pray to Lord Ganesha, requesting him to remove all the obstacles in our life.  I have heard that there are 3 versions of the story behind this nonbu. I am sharing the one that my mom has told me... A teenage girl was ill-treated by her step-mother. On karthigai deepam day, this step-mother's diamond ring was missing and she accused this girl of stealing her ring. This girl went to a pillayar temple and prayed to Lord Ganesha that she will prove herself as innocent and find the ring. So she started saying her prayers to Lord Ganesha, by removing one thread a day from her cotton saree for 21 days. She promised to the God that, when she proves her innocence, she will make the number of threads she has on that day as...
1 comment
view more

Pillayar Nombu ellai maavu

Pillayar Nombu is celebrated in honour of God Pillayar  (Ganesha) by the Chettiars  on the 21st day after the Thirukkaarthigai Deepam, when Sashti Thithi and Sadayam (also called Shatabhisha) Nakshathra come on the same day. In US, it comes on Dec 26th, 2014. To make the ellai maavu , you will need Raw Rice - 1 cup Jaggery grated - 1/2 cup To prepare the rice flour, first soak the rice in water for 2 to 3 hours. Then drain the water and spread it on a paper towel or white cloth and let it dry for 20 minutes. Now, the when the rice is still wet, grind it in a mixie , into a powder. Sieve it and collect the coarse powder and grind it again and seive it. Repeat this until very less coarse powder is left.                                     In a pan, put the jaggery and add 2 tbsp of water and heat it until the jaggery dissolves completely. Now, sieve i...
6 comments
view more

Gram flour Halwa (kadalai maavu alvaa)

Happy Diwali to all Readers !! I am going to give the recipe of Gram Flour Halwa Ingredients : Gram Flour (Besan) - 1 cup (sift before using) Sugar - 1 cup Ghee - 2 or 3 tbsp Crushed Almonds - 2 tbsp Water - 1/4 cup Kesar / orange colour- 2 drops 1. In a thick bottomed pan, heat the ghee and fry the gram flour well, till the raw smell goes. 2. After the raw smell of besan goes, add sugar to it and mix. 3. Immediately add the water and mix the besan well without lumps.  4. After it changes colour and is cooked, add the crushed almonds and kesar colour  and mix. 5. Now add 1 tbsp ghee to the mixture  and  keep mixing. 6. When the halwa does not stick to the pan, transfer it to a plate greased with oil or ghee. Instead of serving this halwa with spoon or trying to cut into pieces (which is difficult), you can make small balls out of it or wrap it in butter paper , like we do for badam halwa . Happy Diwali once agai...
2 comments
view more

Chicken Biryani Simple

CHICKEN BIRYANI SIMPLE This is an easy to make chicken biryani. Especially, this recipe does'nt use coconut milk, thus avoiding more calories. I have not used mint leaves in this recipe . I have used chicken thighs. You can use thighs or breast pieces. Ingredients 1 : Chicken thighs - 4   Curds(Yogurt)- 1/2 cup Salt to taste Turmeric Powder - 1 tsp Dhania Powder - 2 tbsp Chilli Powder - 1 tbsp Ingredients 2 : Onion - 1 large Tomato - 1 large Ginger - 1/2 inch piece sliced Garlic - 4 pods sliced Curry Leaves - 1 stick Ingredients 3 : Cinnamon bark - 1 inch piece Cloves - 3 nos. Cardamom - 2 whole Bay Leaf - 2 leaves Cumin Seeds - 1 tsp Marathi Mokku (dried flower pods) - 1 flower Ingredients 4 : Basmati Rice - 1 cup Water - 2 cups 1. Clean the chicken thighs. You can either slit the thighs or cut them into pieces. 2. Add all the items in ingredients 1 and marinate for 1/2 hour 3. Wash the rice once and ...
6 comments
view more

VARAGU ARISI MAAVURUNDAI

HAPPY DEEPAVALLI TO ALL MY BLOG READERS AND FOLLOWERS !!! I  tried making varagu arisi maavurundai for this diwali along with boondhi mixture. Varagu arisi is called KODO MILLET in English. It is very easy and healthy too! Very few ingredients needed - Varagu arisi - 1 cup Sugar - 1 1/2 cups Cardamom powder - 1 tbsp Ghee (clarified butter) - 1/2 cup Nuts and Raisins as you wish - fried in ghee. Take 1 cup of kodo millet and dry fry in medium flame until it brings out the flavor. The color should not change. Spread it on a plate and let it cool down. After it cools down, grind it to a fine powder. In a large bowl, transfer the kodo millet powder, sugar, cardamom powder and and fried nuts. Add warm melted ghee and mix well. Take small portions and make a tight ball. Maavurundai is ready to eat !!
Post a Comment
view more