Cook time: 20 Minutes
Total time: 30 Minutes
Yield: 3 Servings
Ingredients
- 2Fish Fillet
- 2Eggs
- 1 CupBreadcrumbs
- 1 CupAll Purpose Flour
- 2 TablespoonsSoy Sauce
- 2 TablespoonsGaram Marsala
- 2 TablespoonsDried Parsely
- 2 TablespoonsGround Coriander
- PinchSalt
- 2 TablespoonsGinger Garlic Paste
Cooking Directions
- Slice the fish fillet into thick strips in a medium bowl. Add in the garam marsala, salt, black pepper, soy sauce mix thoroughly with hands, and marinate for 30 minuted
- Add eggs into deep plate, add salt and whisk to combine
- Add the ground coriander and dried parsley into the flour, mix well and set aside
- Dip the marinated fish fingers into the flour mixture, then dip into the eggs, finally dip in breadcrumbs and coat well
- Refrigerate the coated breadcrumbs for 15 minutes for the coating to stick well
- Add the fish fingers into hot oil and fry until golden brown
- Make the minty yogurt dip. Add yogurt into bowl, add chopped mint, black pepper, garlic and 1 tablespoon lime juice. Whisk to combine well. Serve immediately. The dip goes perfectly with these fish fingers
Fish Fingers with Minty Yoghurt Dip – FAQs
1. What are fish fingers?
Fish fingers are breaded or battered strips of white fish, typically fried or baked until crispy and golden. They’re a popular kid-friendly snack or meal component.
2. What kind of fish is best for fish fingers?
Mild white fish like cod, haddock, pollock, or tilapia work well due to their firm texture and mild flavor.
3. How is the minty yoghurt dip made?
The dip is usually made with plain yoghurt, fresh chopped mint, lemon juice, salt, and sometimes a hint of garlic or cumin for extra flavor.
4. Can fish fingers be baked instead of fried?
Yes, baking fish fingers is a healthier alternative and still yields a crispy texture if coated properly and baked at a high temperature.
5. Is this dish suitable for kids?
Absolutely, fish fingers are a kid-friendly meal. The minty yoghurt dip adds a fresh, cooling contrast that appeals to many palates.
Nutrition Card – Approx. per serving (4-5 fish fingers + 2 tbsp dip)
| Nutrient | Amount | % Daily Value (DV) | Notes |
|---|---|---|---|
| Calories | 300–350 kcal | — | Varies by frying method and batter |
| Protein | 20–25 g | 40–50% | From fish and yoghurt |
| Carbohydrates | 15–20 g | 5–7% | From breading |
| Fiber | 1–2 g | 4–8% | Minimal, from coating or added herbs |
| Fat | 12–18 g | 18–27% | From frying oil and yoghurt fat |
| Sodium | 400–600 mg | 17–25% | From seasoning and batter |
| Calcium | 6–10% | From yoghurt and fish bones (if included) | |
| Vitamin A | 4–6% | From yoghurt and herbs |
Dietary Compatibility & Notes
| Diet Type | Compatible? | Notes |
|---|---|---|
| Gluten-Free | ❌ No | Usually contains wheat in breading; use gluten-free crumbs |
| Dairy-Free | ❌ No | Yoghurt dip contains dairy; use dairy-free yoghurt |
| Keto/Low-Carb | ❌ No | Breaded fish fingers are high in carbs |
| Paleo | ❌ No | Breaded and dairy-based dip not paleo-friendly |
| Whole30 | ❌ No | Contains dairy and breading |
| Pescatarian | ✅ Yes | Fish and dairy allowed |
| Vegetarian | ❌ No | Contains fish |
Quick Tip:
For a healthier option, bake the fish fingers on a lined baking sheet at 425°F (220°C) for 15-20 minutes, turning halfway. Serve the minty yoghurt dip chilled for a refreshing contrast.
