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    You are in: Home / Recipes / Curried Fish Fingers Recipe
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    Curried Fish Fingers

    Curried Fish Fingers. Photo by Peter J

    1/1 Photo of Curried Fish Fingers

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    Jen T's Note:

    Fresh fish fingers with a delicate curry flavour. In NZ I like to use snapper but any firm white fish should be fine to use. A cheap meal if you catch your own fish :) this is another from my old trusty (1970's)Alison Holst cookbook.

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    Units: US | Metric


    1. 1
      Cut the fish fillets lengthwise into 3/4" (2cm) strips, then crosswise into fingers. Cut crosswise with the knife at an angle so the fingers taper at each end.
    2. 2
      Mix the seasoning with the water, then add the egg.
    3. 3
      Coat fingers with flour then egg mixture then breadcrumbs for a thick coating.
    4. 4
      For a thinner coater just dip in egg mixture and then breadcrumbs.
    5. 5
      Stand coated on a rack for 15-30 minutes if desired for the coating to firm.
    6. 6
      Cook the fingers in 1/4" (5mm) of oil in a hot pan for 2-3 mins, turning once, until the coating is golden brown.
    7. 7
      Drain and serve with wedges of lemon if desired.

    Ratings & Reviews:

    • on March 31, 2010


      Wonderful! I was a bit sceptical there was enough curry powder but it was just a great hint that didn't overpower the fish. I used some Australian Monkfish and I think it's a great recipe for fish like that or Snapper as recommended that has a 'medium' amount of natural flavour. We enjoyed the full quantity as a main for two along with a salad and tartare for dipping.

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    • on July 20, 2007


      It works: in taste, texture and appearance (even with mistakes of using stale fish straight from fridge). No curry taste remains (for me) but adds a pleasing background 'note' (just like the Bass in a band) and the turmeric in the powder helps give a golden effect. I would now always add a dash to a fish batter. Panko breadcrumbs used for a crisp texture.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Curried Fish Fingers

    Serving Size: 1 (183 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 238.7
    Calories from Fat 39
    Total Fat 4.3 g
    Saturated Fat 1.0 g
    Cholesterol 136.6 mg
    Sodium 596.0 mg
    Total Carbohydrate 19.7 g
    Dietary Fiber 1.3 g
    Sugars 1.7 g
    Protein 28.1 g

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