Monday, 25 January 2016

Masala Fishfinger Sandwich

This recipe comes from one of my favourite blogs. This sandwich is also really tasty. I served it in a pitta bread with mango chutney and yoghurt. I never realised that you could use batter without deep frying, so I'm really pleased to have discovered that! I loved the lightness of the batter with the firmness of the fish.

Masala Fish Fingers (from The WW Foodie)
(Serves 2)

2 thick fillets white fish, cod loin or monkfish
1 tbsp vegetable oil
1 tsp turmeric
1 tsp chilli powder
1 tsp garam masala
1 tsp curry powder
1 tsp ground cumin
1 tsp cumin seeds
1 tsp ground coriander
1 tsp fennel seeds
100g flour
1 tbsp cornflour 
1 thumb of ginger, finely grated
2 cloves of garlic, crushed
100ml beer or lager

Combine the spices with the cornflour, half the flour, and plenty of salt and pepper. 

Cut the fish into strips.  Toss well in the spicy flour and then set aside.

Put the rest of the flour into a bowl with the ginger, garlic and beer and stir well to make a batter. It should be the consistency of double cream.

Put the floured fish fingers into the batter and coat well. Heat the oil in a frying pan and fry the fish for a couple of mins on each side, so that the batter crisps up and the fish cooks through.

Serve in a bun with mango chutney, raita and lettuce.

1 comment:

  1. I'm chuffed to bits that you like them! I think that was one of my absolute favourite new dishes last year and can't wait to have it again. x