BY CHEF DEBDUTTA BANERJEE
( EXECUTIVE CHEF)
ITC FORTUNE PARK PUSHPANJALI,
CITY CENTRE, DURGAPUR
INGREDIENTS:
1. Fish Fillets -600 gms
2. Oil spray (olive oil or any plain) -500 mls
Batter-
1. Egg -1
2. Mustard sauce -15 gms
3. Olive Oil -5 mls
4. Lemon Juice -5 mls
5. Ginger Paste -3 gms
6. Garlic Paste -3 gms
7. Salt and Pepper -5 gms
8. Paprika -5 gms
Crumb
1. Wheat flakes -75 gms
2. Ragi seeds -25 gms
SERVING:
1. Tartare sauce -80 gms
2. Lemon wedges -2
3. Chopped Parsley For Garnish -10 gms
METHOD:
• Cut the fish, gently mix with rubber spatula to coat. Do not leave sitting around (will become watery),
coat immediately. Mix Batter ingredients in a separate bowl.
• Pick up fish with tongs, place in wheat Flakes. Spoon over crumb, use fingers to press to adhere.
• Transfer to tray. Spray with oil, bake for 13 minutes or until crispy on the outside.
• Serve immediately Garnish spin the chopped parsley with lemon wedges, Tartare Sauce.
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