KOLKATA STYLE FISH FINGERS
Corriander and ground mustard flavoured sole crumbed fish fingers are a perfect evening snack for your parties.
1) Frying Method
Place a Kadai or a deep frying pan on medium heat. Add oil enough to submerge the fish pieces. Warm up the oil to 180 deg. C. if you have a thermometer at hand. Otherwise, drop a little batter to see if it sizzles. Make sure the oil is not so hot that the oil starts to smoke, and not cold either which could get the fish and the masala to soak up the oil.
Once the oil is hot enough, place the pieces one by one gently into the oil. Make sure you don't drop the pieces in as it may make the oil splutter onto your hand. Gently move the pieces in the oil and turn over once one side has browned. Remove carefully onto a paper towel. Allow the excess oil to be absorbed. Rest for about 5 minutes before serving.
Time: Should take you around 02-03 minutes, but its not the speed, its how best you can get a golden colour, and how best you can retain the moistness of the fish.
2) Oven method: Not recommended!
3) Microwave method: Not recommended. But if you insist, you could use an air fryer and feel more healthy with limited use of oil!