1.Cut the Basa fish into finger-shaped pieces and rinse them thoroughly under cold water. Pat dry with paper towels to remove excess moisture.
2.Transfer the fish pieces to a large mixing bowl.
3.Add 1/2 tsp salt, 1/2 tsp black pepper and 1 tsp lemon juice.
4.Mix well to ensure the fish pieces are evenly coated with the spices and lemon juice.
5.Cover the bowl and let the fish marinate for 10 to 15 minutes at room temperature.
Batter Preparation:
1. In a separate bowl, combine ginger paste, garlic paste, salt, chilli powder, Kasundi
and 1/2 teaspoon of black pepper powder.
2.Crack a whole egg into the bowl and whisk it. Add a little millet flour and mix well to get a thick, smooth batter.
Coating:
1.Take the marinated fish pieces and dip each one into the batter, ensuring it is fully coated..
2.Roll the battered fish pieces in a plate of breadcrumbs, pressing gently to adhere the crumbs to the fish.
Frying:
1.Heat enough oil in a kadhai, carefully place the coated fish fingers into the hot oil, a
few at a time.
2.Fry the fish fingers (in low flame) until they turn golden brown and crispy, about 7-8
minutes.
Special Programme for Promotion of Millets in Odisha
Directorate of Agriculture and Food Production, Dept. of A&FE, Govt. of Odisha
