Fish Fingers

This is one of the easiest to make, and the best Fish Fingers i have ever had....The first time i've had this is at my friend Ketu Irani/Sahani`s home,whose mother, Silloo Minoo Irani,one of the kindest person i know,parted with a recipe book (The Time and Talents club Recipe book) which has a plethora of wonderful recipes from several culinary experts of Chennai...Now this recipe is not there in the book,but is oft repeated and made in their home...The recipe book  is a 1934-59 edition and has some great Parsi recipes....This recipe though is what i have learnt from them...thank you Aunty for giving me the book and for introducing me to this recipe.... 

For the Fish fingers,you would need a firm fleshed,less bones and which can be made into fillets,kind off a fish...i find king fish/seer/surmai/vanjaram,works pretty well for this recipe...

Ingredients:
250 gms Fish,skinned,deboned and made into fillets
2 tsp of worcestershire sauce..
1 large egg well beaten
1 cup bread crumbs
oil for frying
salt and white pepper powder to taste....

Method:
  Clean fish well..drain in a colander for 15 mts...apply salt,pepper and the sauce and allow it ti marinate for not more than 1/2 an hour...Dip in egg,coat with breadcrumbs and shallow fry till golden brown,turning just once....

Some tips on washing fish, to remove its odour...use gram flour...apply as a paste on fish, allow it to rest for five minutes,wash thoroughly.......
If required,you could add some paprika powder to the marinade too...

Hope you enjoy this recipe...its easy to make and tastes good served hot spicy chillie garlic sauce....Do share food and serve with love and kindness.....