Piri piri | peri peri fish fingers

Gems Gems, November 24, 2018

Peri Peri Fish Fingers

The crunchy aand crispy fish fingers or peri peri fish fingers are one of the best snack to impress your near and dear ones. Making a perfect fish finger is easy of you follow the instructions below carefully

The meaning piri-piri in Oxford Dictionary of English, depicts piri-piri as a foreign word meaning “a very hot sauce made with red chilli peppers”. Piri-piri, peri-peri or peli-peli is the name used in Portuguese and a number of African languages to describe the African bird’s-eye chili. The variations in spelling derive from the various pronunciations of the word in different parts of Africa.The correct spelling in Portuguese is ‘piri-piri’.

The name ‘peri peri’ also refer to the spicy sauces made with the pepper. In Portuguese the chilli and the sauce itself is known as ‘piri-piri’. Another belief is that thes name is from Swahili – ‘piri-piri’ means ‘pepper-pepper’ – and has morphed into several iterations, including ‘pili-pili’ and ‘peri-peri’.

peri peri fish fingers

peri peri fish fingers

Peri Peri Fish Fingers Recipe

Piri piri | peri peri fish fingers
 
Author:
Save Print
 
Ingredients
Main Ingredient
  • 250 Grams of fish
  • 3 small bowls, 1 frying pan
For the covering : The powder
  • ¾ cup of Maida or All purpose flour
  • 1 tablespoon of fresh ground pepper powder
  • 1 table spoon fine sea salt
For the Covering : The sticky part
  • Quarter cup of Milk
  • Quarter cup dry bread crumbs
For Peri Peri Masala or Piri Piri Masala
  • 1 tablespoon Kashmiri red chili powder
  • 1 tablespoon Kashmiri red chili flakes
  • ¼ teaspoon of cinammon powder ( Dalchini powder )
  • 1 tablespoon Garlic powder
  • One Teaspoon Ginger powder
  • 1 Teaspoon oregano dried
Instructions
Preparing Fish
  1. Clean the fish properly and drain out the water from it properly.
  2. Cut the fish in small finger shaped pieces
Making the outer cover
  1. In a small bowl mix Maida/All purpose flour, pepper powder and salt and keep aside
  2. In another bowl whisk the egg well, mix it with milk, and keep aside
  3. Keep dry breadcrumbs in another bowl
Frying the fish
  1. Heat the oil in thick-bottomed pan for frying
  2. Drop the fish in the Maida/ All-purpose flour mix and shake off the excess flour
  3. Dip it in to the egg mix. Immediately drop in to the breadcrumbs bowl to coat it completely with breadcrumbs
  4. Shake excess breadcrumbs.
  5. Keep the coated fish in to the frying pan slowly
  6. Fry the fish for two or three minutes and flip it over.
  7. Fry the fish until it is golden brown in medium flame.
  8. Remove excess oil on the fish using a tissue paper
Making peri peri Masala
  1. Mix the Kashmiri red chili powder, Kashmiri red chili flakes, cinnamon powder, Garlic powder, oregano, Ginger in a bowl.
  2. Mix until the powder is even.
Serve
  1. Sprinkle the peri peri masala on the fish.
  2. Transfer it in a serving bowl and serve it hot.
  3. It can be served with either or a combination of cheese dip, pasta sauce, mayo salad or pudina chutney

 

Related Posts Plugin for WordPress, Blogger...

Related recipes you might be interested

  • White MiceWhite Mice Serving Size: 4-6 Ingredients: 6 tablespoons powdered sugar 1 cup butter 2 teaspoons water 2 teaspoons vanilla 2 cups sifted flour 2 cups chopped pecans or […]
  • Liver with VegetablesLiver with Vegetables Serving Size: 2 Ingredients: 1 tbsp vegetable oil 1 ¼ lbs. chicken livers, well cleaned 1 tbsp melted butter 3 green onions, sliced 1 large zucchini, sliced thick 1 red […]
  • Mango RiceMango Rice   Serving Size: 2 Ingredients: Cooked rice – 2 cups Oil – 1 ½ tablespoons Mustard seeds – ½ teaspoon Chana dal (Bengal gram) - ½ teaspoon Split Urad dal – 1 […]
  • Cream_of_Cauliflower_SoupCream of Cauliflower Soup   Serving Size: 6 Ingredients:   1/3 cup green onions (tops only) 2 tablespoons butter 2 tablespoons all-purpose flour 1/2 teaspoon salt 2 cups chicken […]
  • Fried Fish in basen batterFried Fish in Besan Batter Serving Size: 4 Ingredients: 2/3 cup besan 1 teaspoon finely chopped fresh gingerroot 1 garlic clove, crushed 2 teaspoons chili powder 1 teaspoon salt 1/2 teaspoon ground […]
  • Masala DosaMasala Dosa : South Indian style Ingradients for Masala Dosa (measuring cup used, 1 cup = 250 ml) Ingredients for the Dosa Batter: 1 cup regular rice 1 cup parboiled rice/ukda chawal ½ cup spilt black […]
  • Menthikura Pappu Kura (Fenugreek leaves and Red gram curry)Menthikura Pappu Kura (Fenugreek leaves and Red gram curry) Serving size of Menthikura Pappu Kura   Ingredients for Menthikura Pappu Kura Red gram                                -           ¼ kg Fenugreek leaves                   […]
  • Dondakaya Palli VepuduDondakaya Palli Vepudu   Serving size of Dondakaya Palli Vepudu: 5 Ingredients for Dondakaya Palli Vepudu   Ivy gourd                                -           ½ kg Ground nuts Green […]
  • Feather Sponge CakeFeather Sponge Cake Serving Size of Tangy Pudding: 4 Ingredients to prepare Tangy Pudding: 4 eggs 3/4 cup (165g) caster sugar 2/3 cup (150g) wheaten cornflour 1/4 cup (30g) custard powder 1 […]
  • Dry Fruit Laddu recipe | Dry fruit and nut ladooDry Fruit Laddu recipe | Dry fruit and nut ladoo Here is the recipe of pure dry fruit Laddu without sugar or jaggery, Dry fruit Laddu is a treat for kids who needs high energy foods. This is ideal for elders as well as body builders as […]
  • Potato FudgePotato Fudge Serving Size: 4 dozens Ingredients: 3 squares (3 oz) unsweetened chocolate 3 tablespoons butter 1/2 cup unseasoned, mashed potatoes (at room temp) 1 teaspoon vanilla 1/4 […]
  • Sabudana HalwaSago or Sabudana Halwa Serving Size of Sabudana Halwa : 6 Ingredients of Sabudana Halwa 2 tbsp Melted Ghee, 1 cup Sago beans 2 1/2 cup warm water 2 cups sugar 1/2 cup water 1 tsp saffron soak in […]

,,,