Fish Stix

Fish Stix

From   Tea Time

Prep: 2 hours

Cook: 15 minutes

Method: Moderate

Course: Starter

Type: Fusion

Fish fingers marinated in flavourful batter and deep fried


  • Surmai fish fillets, cut into fingers 400 gms
  • Refined flour (maida) 1¼ cups
  • Salt to taste
  • Black pepper powder to taste
  • Anchovy essence 1 tsp
  • Fresh coriander leaves, chopped 2 tsps
  • Mustard paste 1 tsp
  • Lemon juice 2 tbsps
  • Panko crumbs 300 gms
  • Oil to dee-fry
  • To serve
  • Salad as required
  • Lemon 4 wedges
  • Fresh coriander 2 sprigs
  • Tartare sauce 100 gms


  • Take refined flour in a mixing bowl, add salt, black pepper powder, anchovies essence, coriander leaves, mustard paste, lemon juice and sufficient water and whisk well to a smooth and thick batter.
  • Put the fish fingers in this batter, mix well and keep the bowl in the refrigerator to marinate for 1-2 hours.
  • Heat sufficient oil in a deep pan. Spread the panko crumbs on a plate.
  • Roll the fish fingers in panko crumbs, insert into satay sticks, slide into hot oil and deep-fry on low heat till golden. Drain on absorbent paper.
  • Arrange them on serving platter, keep some salad on the side, garnish with lemon wedges and coriander sprigs and serve hot with a bowl of tartare sauce.