Friday,26 April, 2019
Current issue | Issue 1324, (15 - 21 December 2016)
Friday,26 April, 2019
Issue 1324, (15 - 21 December 2016)

Ahram Weekly

Sufra Dayma: Fried breaded fish fingers

Serves 6-8


750 gm white fish fillets, boneless, skinless (cut into strips)
Breadcrumbs to coat
Sunflower or corn oil for deep frying
Marinade Batter:
2 tbsp white flour
1 tsp each:  pepper + cumin + cinnamon + sweet paprika
1/2 tsp curry powder
1 tbsp salt
1/2 tsp minced garlic
1/2 tsp onion powder (or) 30 ml onion juice

In a large non reacting container, combine all marinade ingredients.  Whisk in an amount of tap water; enough to form a moderately thick batter; similar to tempura in consistency.  Marinate fish strips into this batter; allowing them to be completely immersed.  Cover and refrigerate for overnight, or at least for a couple of hours.  Remove from marinade; by means of a pair of tongs and coat well all sides, with breadcrumbs.  Tap gently on strips, pressing breadcrumbs to snug in.  When all quantity is coated, heat enough oil in a wide frying skillet,  over medium heat; for deep frying.  When moderately hot, add a one layer batch to golden on both sides.  Remove with a slotted spatula, upon kitchen paper towels.  Repeat process until all quantity is finished.  Serve hot with tehine dip, arugula with a squeeze of lemon, baladi salad and baladi bread.

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