A healthier version of fish finger with a burst of flavor that comes straight from your kitchen. Perfect for family and friends’ gatherings.
Preparation and cooking time: 50 minutes
- Ingredients
Fish fingers
6 boneless pangasius fillets, rinsed and patted dry
4 cups of milk (approximately 1 liter)
1/2 cup tamari sauce/ thick soy sauce
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
3 tablespoons chili powder
2 cups of cornmeal or rice flour
Mango- chili dip
1 jar of mango jam
2 red jalapeno peppers or red chili peppers
Herbs (of choice)
Pinch of salt
- Instruction
Pangasius Fingers
- Preheat the oven or the air fryer to 180 degrees Celsius for 10 minutes
- Slice the fillets lengthways into fingers, roughly 2cm wide while waiting for the oven to heat up
- Place the fillets in a large bowl and pour 4 cups of milk then place fillets in the refrigerator for at least 30 minutes. The milk will help remove the fishy odor
- Take the fillets out of the milk and pat dry lightly.
- Brush on tamari sauce and sprinkle both sides of fillets with salt, pepper, chili powder and other spices.
- Pour corn-meal or rice flour on a large tray. Coat fillets with dry flour and put them into the air fryer
- Spray air fryer tray with a thin layer of non-stick cooking spray and bake fillets for 15 minutes. Check the fillets after 15 minutes and bake an extra 5 minutes for crispier fish.
- Take the fish out of fryer and let the them cool down a bit
- Served with Mango-chili dip
Mango- chili dip
- Slice pepper lengthwise and remove the white membrane inside then remove all seeds for a mildly hot chili dip. Include a few or more seeds for spicier dip.
- Put the pepper and herbs in a small food processor until they are finely chopped.
- Put the mango jam into a serving bowl. Add in the mixture of hot pepper and herbs and a pinch of salt then stir till they all combined
