Garam Masala Fish Sticks- Delicious and Quick Recipe that You will Love
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Garam Masala Fish Sticks- Delicious and Quick Recipe that You will Love
Garam masala is an aromatic spice blend commonly used in Indian and Southeast Asian cooking.
The exact mix varies, but generally includes ground cardamom, cinnamon, cloves, and black pepper.
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Look for it in the spice section of the supermarket, in Indian markets and online.
Tips and Tricks for Making Garam Masala Fish Fingers
Keep a few simple tips in mind when making these fish sticks:
- If you use frozen fish, thaw it completely in the refrigerator before using it.
- Pat fish dry with a paper towel before covering.
- Cut the fish into equal-sized pieces so they cook evenly.
- Season, season, season! Season the fish before breading and add salt to the flour, beaten egg, and panko.
- Be sure to flip the fish halfway through cooking to keep it crisp.
- Make sure the fish sticks don't overlap or they will get soggy.
Make fish Sticks in the deep fryer
You can also make fish fingers in the deep fryer! You'll get slightly crispier, goldenr results this way:
- Set fryer to 400°F.
- Spray basket with cooking spray. Add the fish fingers to the air fryer basket in an even layer, making sure they do not overlap. You will likely need to cook them in batches.
- Spray lids with cooking spray.
- Air fry for 5 minutes, then flip the fish fingers and cook until cooked through and crisp on both sides, 5 to 8 more minutes.
How to serve
These Garam Masala Fish Sticks are delicious on their own, but they're also great as a dip.
Serve with a fun dip, such as tahini yoghurt dip, mint yoghurt dip, or lemon yoghurt dip, which pair well with the seasonings in the breading.
Try garam masala fish sticks with sweet potato or root vegetable fries. Fried green beans, broccoli, crispy bell peppers, or bell pepper slices are good options to serve to children.
Ingredients
- cooking spray
- 1 kilo of cod fillets
- 1 teaspoon kosher salt, divided or to taste
- 1/4 cup of wheat flour
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne pepper
- Freshly ground black pepper, to taste
- 1 large egg
- 1/3 cup whole milk
- 3/4 cup panko breadcrumbs
Method
Preheat oven to 450°F.
Line a baking sheet with parchment paper or a silicone mat and spray with cooking spray and set aside.
Prepare the fish:
Using paper towels, pat fish dry on both sides.
Cut fish fillet into 3/4-inch-wide, finger-length pieces. Sprinkle the fish sticks with salt.
Make a dredge station:
In a medium bowl, combine the flour, garam masala, and cayenne pepper and season with salt and pepper.
In another medium bowl, whisk together the egg and milk and season lightly with salt. In a third medium bowl, add the panko and season with salt and pepper.
Drain the fish sticks:
Working with one fish stick at a time, dip it into the flour mixture, making sure it is evenly coated.
Next, dip in the beaten egg, letting the excess drip off briefly, then top with the panko. Place on a prepared baking sheet.
Repeat with the remaining fish sticks, making sure all sides of the fish sticks are well coated.
Bake the fish sticks:
Spread the fish fingers on the baking sheet in a single layer. Spray lids with cooking spray.
Bake the fish fingers until cooked through and crisp on the outside, 12 to 15 minutes, turning halfway through cooking. They will not be especially brown.
Sprinkle the fish sticks with salt. Serve them hot with a sauce of your choice.
Watch this quick and easy video about fish fingers
Source: MATTY MATHESON
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