Peri Peri Fish Fingers

  • Serving: 4
  • Difficulty:


  • Serving
    4 people
  • Preparation
    5 mins
  • Cook time
    30 mins
  • Passive time
    10 mins


  • 2 nos Zappfresh Basa Fish Fillet (cut into finger length size)

  • 0.5 cup All Purpose Flour (Maida)

  • 1 Tbs. Salt

  • 1 Tbs. Black Pepper Powder

  • 2 nos Whole Egg

  • 0.25 cup Bread Crumbs

  • 0.25 cup Milk

  • 1 Tbs. (for peri peri masala) Red Chili Powder

  • 1 Tbs. (for peri peri masala) Red Chili Flakes (crushed)

  • 1 Tbs. (for peri peri masala) Garlic Powder

  • 1 tsp (for peri peri masala) Dry Ginger Powder

  • 0.25 tsp (for peri peri masala) Cinnamon Powder

  • 1 tsp (for peri peri masala) Dried Oregano


To begin making the Peri Peri Fish Fingers Recipe, pat dry the finger sized pieces of Zappfresh Basa Fish Fillet to remove any excess water. In a small plate, add flour, salt and pepper and mix it well. In another bowl break an egg and add milk and whisk well. Also keep the bread crumbs ready in a separate plate. Heat a kadhai/heavy bottomed pan with enough oil to fry. Add the fish on to a seasoned flour and coat them well. Dust out any excess flour. Dip the fish into the egg mixture and then finally crumb coat it completely and shake off the excess. Drop the fish finger slowly and carefully into the hot oil. Do the same for the rest. After 2 minutes flip it over. Cook until the fish fingers turn golden brown. Drain them out and place them in a paper napkin to remove any excess oil. To make the peri peri masala powder mix all the spice including red chili powder, red chili flakes, garlic powder, dry ginger powder, cinnamon powder and dried oregano into a bowl. Sprinkle them over the fish finger and toss well till it is evenly coated. Serve the Peri Peri Fish Fingers Recipe along with a Cottage Cheese Dip or Roasted Tomato Pasta Sauce or a salad by the side to enjoy your starters.

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