Indian food is not a cuisine I am very familiar with be it eating or cooking. What better way to get acquainted with a cuisine than to buy a cookbook and start making some of the dishes?! I also found that while I have a ton of different spices, I needed to purchase several of the spices I needed for this next dish.
The recipe came from:
The recipe tagged was for Royal Bengal Fish Fingers. (Bengal as in Bengali, not my Bengal cat Cheetoh!)
As I said I needed to purchase a few new spices. I realized I had a hot mess of a spice drawer so I decided to organize that first, and then make the fish fingers!
I first sliced my fish, salmon, into strips. Notice my gorgeous Japanese knife which cut the skin and bone from the salmon with ease.
I then created my breading by mixing breadcrumbs with lemon zest, chopped cilantro and salt.
I made my batter by first grinding fennel seeds, cumin seeds, mustard seeds, nigella seeds and fenugreek seeds in my spice grinder.
I added the ground spices to all purpose and chickpea flour. I mixed in chili powder, crushed garlic, grated ginger and salt.
I then gradually added beaten eggs to the bowl and whisked until all combined.
I dipped a salmon strip into the batter and then coated in breadcrumbs. I placed the strips on a baking sheet which had a thin layer of canola oil.
I baked in a preheated oven for about 15 minutes and then served!
How did they taste: Flavorful! So many unique flavors, many which my mouth had never tasted before, really worked together nicely! Creating the breading and the batter was kind of a lot of work, which also required me to purchase some new spices but if you aren’t in a huge hurry this makes a nice meal! And BTW I did get my spice drawer in order and I no longer feel like a spice hoarder – so there’s that!
- Canola oil
- 3 cups breadcrumbs
- Zest of 1 lemon
- 2 TB cilantro, finely chopped
- 2 tsp fennel seeds
- 2 tsp cumin seeds
- 2 tsp mustard seeds
- 2 tsp nigella seeds
- 1 tsp fenugreek seeds
- 3 TB all-purpose flour
- 1 TB chickpea flour
- 2 tsp chili powder
- 4 cloves garlic, crushed
- 2 inch piece of ginger, grated
- 1 ½ tsp salt, plus more for breadcrumbs
- 4 eggs, beaten
- 1 ½ lbs salmon*, skin and bones removed, cut into 3 inch by ¾ inch strips
- Preheat oven to 400 F. Set up a baking sheet lightly greased with canola oil, set aside.
- Mix the breadcrumbs, lemon zest, cilantro and salt to taste in a large shallow bowl. Set aside.
- Using a spice grinder, grind fennel, cumin, mustard, nigella and fenugreek seeds. Place in a large bowl and mix with both flours, chili powder, garlic, ginger and salt. Gradually whisk in eggs until combined.
- Dip a strip of salmon in the batter, then coat in the breadcrumbs. Place on the prepared baking sheet and repeat with the rest of the salmon strips.
- Place the baking sheet in the oven for 15 minutes. Remove from the oven and serve.
- Serves 4
- *feel free to substitute another firm white fish for the salmon