The first time I ever tried fish fingers was during my good old Hyderabad days. It was my lovely friend who also is a wonderful cook, was our menu planner for any party and she always suggested that it’s best to make your appetizer crispy. And being fish lovers, we began our experiments and food journey with fish fingers from there on…

There are many ways to make your fish crispy, like using the skin of the fish, or with a beer batter, etc. But using breadcrumbs is still a good old fashioned way. I have used here panko breadcrumbs, which are Japanese style breadcrumbs commonly used to coat deep fried foods. Since it is made from bread without the crust, deep fried foods will remain crispy and crunchy. You can always try out a homemade version too. The outer crust of the panko bread crumbs usually lack flavour, so I recommend seasoning the breadcrumbs with salt and pepper to make that first bite memorable.

You can try out this dish with any fish. Keeping your oil hot enough is key to crispy golden fish fingers, without turning soggy.

Follow me on Instagram, try out the recipes and tag your picture with #pepperdelightblog to all Pepper Delight recipes you prepare.

Prep time:  30 minutes
Serves: 3-4 servings

INGREDIENTS

For making Tartar Sauce

• 5-6 tbsp mayonnaise
• 1 tbsp shallots (finely chopped)
• 1 tbsp pickled cucumbers (finely chopped)
• 1 tbsp lemon juice
• 1 tsp parsley (finely chopped)

For making Fish Fingers

• 3 tilapia fillets
• 1 tbsp lemon juice
• 1½ cup panko bread crumbs
• 1 egg (beaten)
• salt (as required)
• pepper (as required)
• oil (as required)

INSTRUCTIONS

Preparation of Tartar Sauce

1. Mix mayonnaise, lemon juice, shallots, pickled cucumbers and parley.
2. Beat well till the sauce is properly combined.

Preparation of Fish Fingers

1. Cut the fish fillets into finger length pieces. Marinate with lemon juice, salt and pepper, and set aside for 10 minutes.
2. In a bowl, mix panko bread crumbs with a little salt and pepper.
3. In another small bowl set aside the beaten egg.
4. To a large skillet add oil and heat on a high flame till it reached the frying temperature.
5. Take each fish finger and dip in the egg batter, then coat with bread crumbs. Turn the flame to a medium and carefully drop each finger in to the frying pan.
6. Deep fry until they turn golden brown. Ensure that you do not crowd the pan and leave ample space between each fish finger.
7. Transfer the cooked fingers on to a paper towel to drain out the excess oil.

Serve with tartar sauce.

The post Crispy Fish Fingers appeared first on Pepper Delight.

Sandwiches always fit perfectly in any party, be it as an appetizer or a main course dish, it can turn out to be lip smacking combos when paired with the right sides. This chicken sandwich is tender and juicy, caramelized with the flavour from onion and garlic, and cooked to perfection with the barbecue sauce.

I have used Pappy’s Original BBQ sauce in this recipe. Its taste can be described like an explosion of sweet, smoke and light tanginess!! I got introduced to this sauce after our visit to Pappy’s Smoke house, which is the best Memphis style BBQ restaurant in St. Louis, and is an insanely awesome place for all BBQ lovers. The restaurant is quite famous and has been visited and aired by television shows like “Man Vs Food” host Adam Richman, and was listed as one of Americas best BBQ joints. Anyone visiting Saint Louis area, Pappy’s is a great choice for an eatery, trust me – you won’t be disappointed.

The big advantage of this sandwich is that it can be prepared in advance. And all you need to do later is to arrange the mix on top of your choice of bun, drizzle some more barbecue sauce if you love the extra smoky sweetness, and top it off with some creamy coleslaw and pickled cucumber.

Pepper Delight is now on Instagram, try this recipe and tag your picture #pepperdelightblog. Lemme know how it turns out.

Print

BBQ Chicken Sandwich with Homemade Coleslaw

Barbecue Chicken Sandwich paired up with Homemad Coleslaw and Pickled Cucumbers.

Course Main Course

Cuisine American

Keyword BBQ, sandwich, summer

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 5

Author Akhila

Ingredients

For BBQ chicken

• 2 large chicken breast
• 1 cup BBQ sauce of your choice (I used Pappy’s smoke house)
• 2 cloves of garlic (grated)
• ½ of white onion (sliced)
• ½ cup low sodium chicken stock
• 1 tbsp brown sugar
• oil (as required)
• pepper (as required)
• salt (as required)
• 10 Hamburger buns (for sandwich)

For Coleslaw

• 1 cup Tri color coleslaw mix
• 3 tbsp mayonnaise
• 1 tbsp cider vinegar
• 1 tbsp sugar
• ¼ cup buttermilk
• pepper (as required)
• salt (as required)
• Pickled cucumber (for serving)

Instructions

Preparation of BBQ Chicken

• In a small bowl, whisk together barbecue sauce, brown sugar and chicken stock, and set aside.
• Heat oil in a pan and cook the chicken with a little salt and pepper until it is cooked and browned on both sides. Remove it from the pan and allow it to cool for 5 minutes, and then shred it using a fork.
• Heat a little oil in the same pan and saute grated garlic and onions until it turns brown.
• Add the prepared BBQ mix to the pan, mix well, and reduce the flame to low allowing it to slow cook and till it starts to boil.
• Add the shredded chicken at this stage and mix well with the sauce until coated completely, and cook on low for 5 more minutes till the chicken mix is caramelized properly.

Preparation of Coleslaw

• Whisk together buttermilk, mayonnaise, cider vinegar, sugar, salt and pepper. Mix with the coleslaw mix and check the seasonings.

Notes

1. If you prefer your BBQ sauce to be sweeter, add more brown sugar as per your choice.

The post BBQ Chicken Sandwich with Homemade Coleslaw appeared first on Pepper Delight.