(A) To make the Fish Fingers:
Wash the Fish Fillets thoroughly in a colander under running water. Shake off the excess water.
Cut the fillets into thick fingers with the help of a sharp knife.
Combine the all purpose flour, cornstarch, 1 Teaspoon salt, 1 teaspoon red chilli powder, onion powder & garlic powder in a large plate.
Beat the eggs in a medium mixing bowl.
Place the bread crumbs in a dinner plate.
Add 1 teaspoon red chilli powder, 1 teaspoon salt & the oregano.
Dredge all the Fish Fingers in the flour mixture at once.
Dip them one by one in the beaten egg.
Roll in the breadcrumbs to coat well.
Heat oil in a large nonstick pan. Medium-high heat.
Cook the Fish Fingers for 5-6 minutes until golden & crisp from all sides.
Flip a few times.
When almost done, add the butter in the middle of the pan. Lift the pan & do a swirling motion to spread the melted butter all over the pan. The butter at the end takes it to a few notches up. Total bliss!
Serve immediately with steamed Broccoli & your favorite dipping sauce (I used Chipotle Sauce). Asparagus, broccoli, beans, baby carrots, peas are some suggestions.
(B) To steam the Broccoli:
Cut off about an inch of the hard stems & discard. Cut into small, bite sized florets.
Slice the soft stems into thick roundels. Wash thoroughly.
Heat water in a medium skillet/pan.
When the water comes to a rolling boil, turn the heat off.
Drop the Broccoli in the hot water. Cover & leave for 5 minutes. I love it crunchy.
Drain the water. Serve hot with a sprinkle of salt & freshly milled pepper.
(C) To make the Breadcrumbs:
Toast a few slices of old/stale Bread on a high setting.
Let the toasts cool down completely.
Coarsely grind in a Dry Mixer jar.
Transfer to a Ziplock bag. Seal properly.
Store in the freezer. Use as & when required.
Bon Apptit!
