I grew up in a small coastal town, Tuticorin. My parents were busy doctors (still are..) and the earliest they would come home is 10 at night. It was our routine that we went out for dinner every Saturday night, and we always went to this particular restaurant called “Sugam”, coz’ it was the only restaurant that had most items in the menu still available at 10:45 p.m. ( Yeah, in our town, in the 80’s , night life ended in the early evening 🙂 ). As a child , there is not much to look forward to a late night dinner, as by then, hunger would have arrived and left and sleep was fast approaching. One of the few things that kept me awake and interested in dinner was the amazing “finger fish” in that restaurant, crunchy on the outside and super juicy on the inside with the perfect blend of spices. That was my standard order every week. I will stop by the restaurant during my visit next month. I won’t be eating finger fish anymore, neverthless, I just can’t wait to relive the memories.
- I am using Tilapia for this recipe. Any mid fish can be used. Clean and cut the fish fillets into finger shaped pieces. I used about three fillets today.
- Mix turmeric powder, chilli powder, black pepper, salt and garlic powder with a little water to make a paste. If you do not have garlic powder, you can use garlic paste.
- Marinate the fish with the paste and set aside for 30 mins.
- Beat an egg for the egg wash.
- Dip the fish pieces in egg wash and roll in bread crumbs. I prefer regular bread crumbs. Breading should be minimal, so I avoid panko.
- Prepare all the fish pieces this way.
- Heat oil for deep frying and fry the fish to golden brown. Once oil becomes hot enough for frying, lower the heat. If your fish sticks turn brown as soon as you drop them in the oil, it means the oil is too hot. The sticks should gradually turn from light brown to golden brown.
- As you know, fish cooks quickly. However, make sure it is done.
- Serve with ketchup. This is usually a big hit with kids.