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Fish Fingers Recipe


  • Mackerel 1 ½ kg (boned and cut into finger size)
  • Vinegar 1 tbsp
  • Juice of lemons 2
  • Black pepper 1 tsp (ground)
  • Eggs 2
  • Bread crumbs (finely crushed and sieved)
  • Salt to taste
  • Dalda or your choice of cooking oil 2 cups


  • Rinse the fish with salt and garlic water. Then marinate it with lemon juice and vinegar and leave for two hours. In a separate bowl beat eggs and add black pepper and salt. Dip each fish finger in the egg mixture and coat it with breadcrumbs. Heat oil and deep fry on low heat until golden brown. Drain on absorbent paper.

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