Introduction
India has a way of turning ordinary ingredients into something that tastes like you've spent all day cooking. These fish finger bites take flaky white fish and coat it in a proper Indian spice blend loaded with cumin, coriander, turmeric, garlic, and just enough chilli to keep things interesting. Crunchy on the outside. Soft and flaky inside. Perfect for dipping, stuffing into wraps, or demolishing straight off the tray while nobody's looking. This is proper street-food energy without needing a deep fryer or a trip to Mumbai.
You’ll Need
500g cod, haddock, pollock, or basa fillets, cut into thick strips
80g plain flour
40g cornflour
2 eggs, beaten
100g panko breadcrumbs
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
1 tsp smoked paprika
½ tsp chilli powder
1 tsp garlic powder
1 tsp sea salt
½ tsp black pepper
Oil spray
For the Mint Yoghurt Dip
4 tbsp Greek yoghurt
1 tbsp chopped fresh mint
Juice of ½ lime
Pinch of salt
Optional but Dangerous
Naan bread
Mango chutney
Sliced red onion
Fresh coriander
Method
Preheat your air fryer to 200°C.
In a bowl mix together the flour, cornflour, cumin, coriander, turmeric, smoked paprika, chilli powder, garlic powder, salt, and black pepper.
Place the beaten eggs into a second bowl.
Place the panko breadcrumbs into a third bowl.
Coat each fish strip first in the flour mixture, then egg, then breadcrumbs.
Lightly spray the air fryer basket with oil.
Arrange the fish strips in a single layer and spray the tops lightly with oil.
Air fry at 200°C for 10–12 minutes, turning halfway through, until deeply golden and crisp.
While the fish cooks, mix together the yoghurt, mint, lime juice, and salt.
Allow the fish fingers to rest for 1 minute before serving.
Serve hot with the mint yoghurt dip, naan bread, mango chutney, or fresh coriander if using.