Fish Fingers /Patties

Name: Fish Fingers /Patties
Yield: Makes 4 to 6 servings (15 to 20 small fish fingers/patties)
Cuisine: Nepali
Ingredients: 1 lemon, cut into wedges; 2 eggs, lightly beaten; 1 cup dry bread crumbs, plus more if needed; 2 tablespoons fresh lemon or lime juice; 2 tablespoons fresh lemon or lime juice; 1 cup finely chopped cilantro; 4 to 5 green onions (white and pale green parts), finely chopped; 2 to 2½ pounds firm white fish fillet, picked over for bones and cut into 2-inch pieces; 1 teaspoon salt, adjust to taste; 3 to 4 mild fresh green chilies, finely chopped; 1 medium onion, finely chopped (about 1 cup); 2 medium cloves garlic, minced; 2 teaspoons minced fresh ginger; 1 teaspoon ground cumin; 1 teaspoon cayenne pepper powder or adjust to taste; ½ teaspoon ground turmeric; 1 teaspoon ground coriander; 2 cups vegetable oil, divided; 1 pound potatoes, any variety

Maachaa ko Bari

Preparation info

Makes
4 to 6
servings (15 to 20 small fish fingers/patties)

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

Fish fingers (British English) or fish sticks (American English) or Maachaa ko Bari (Nepalese) are delicious fried snacks or appetizers that can be made from a variety of fish. In this recipe, fish is cooked with fresh herbs and spices, shaped into sticks (resembling store-bought fish sticks) or patties, and deep fried. These are generally served warm with chutney and dipping sauce or just a squeeze of lemon juice.

Ingredients

Asia
Nepal
Fish course
Snack
Pescatarian

Ingredients

Method