Crispy Indian Fish Fingers (Print Version)

# Ingredients:

→ Fish and Initial Marinade

01 - 250g of Salmon, Tilapia, or Cod (fillets)

02 - 1/4 tsp of Turmeric

03 - 1/2 tsp of Chili Powder

04 - 1 tbsp of Fresh Lime Juice

05 - 1/2 tsp of Salt

→ Second Marinade Mix

06 - 1 cup finely chopped Cilantro

07 - 1/2 tsp Cumin Seeds

08 - 1/4 tsp Mustard Seeds

09 - 1/2 tsp Ground Pepper

10 - 1-inch piece of Ginger

11 - 5-6 Garlic Cloves, peeled

12 - 2 Green Chilies

→ Coating Ingredients

13 - 1 large Egg (beaten)

14 - 1 cup of Breadcrumbs

15 - 1/2 cup Regular Flour

16 - 1 tsp Olive Oil for Brushing

# Instructions:

01 - Slice the fish into 1-inch strips, ensuring the skin is removed.

02 - Rub the fish with lime juice, turmeric, chili powder, and salt. Let it rest for 15 minutes.

03 - In a blender, blitz cilantro, garlic, cumin, pepper, mustard seeds, green chilies, and ginger with a splash of water. Smear this paste on the fish and wait 15-20 minutes.

04 - Prepare three containers: flour in one, egg in another, and breadcrumbs in the last.

05 - Start by rolling the fish in flour, then dip in the egg, and finish by covering with breadcrumbs.

06 - Coat the air fryer basket with oil. Place the fish pieces with room in between and give them a light brush of oil.

07 - Set the air fryer to 180°C. Cook the fish for 15 minutes, flipping halfway through.

08 - Serve while still warm alongside a dipping sauce and lemon slices.

# Notes:

01 - Cut the fish evenly so it cooks the same.

02 - Make sure the inside reaches 145°F (70°C).

03 - You can tweak spices depending on your preference.

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