Sanjeev Kapoor

Rawas Fish Fingers

Marinated boneless fish rolled in coarse rice flour and deep-fried

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
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How to Cook Indian

By Sanjeev Kapoor

Published 2011

  • About

The crunchiness of the fish fingers is thanks to the coarse rice flour. You can use bread crumbs or semolina for dredging, but the effect will be different.

Ingredients

  • 11 ounces (300 grams) boneless rawas (Indian salmon) fillets (you can use rockfish or grouper)

Method

  1. Wash the fillets thoroughly under running water. Drain them in a colander and pat dry with paper towels. Cut the fillets into 20 to 22 finger-size pieces.
  2. Put the ginger paste, garlic paste, salt, and lemon juice in a deep bowl. Stir well and add the fish fingers. Marinate for 30 minutes.
  3. Put the rice flour in a large shallow dish. Roll the fish finge