Royal Bengal fish fingers from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 44) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Baked masala chips; Sweet and hot tomato chutney (Tamatar nu chatni)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any firm white fish fillets for salmon fillets.

  • fbcd on August 13, 2022

    I really like this recipe. It is fast, easy, and flavourful. The recipe was published in The Times newspaper. https://www.thetimes.co.uk/article/royal-bengal-fish-fingers-wlskkg6mvp9

  • Frogcake on November 20, 2016

    I agree with Zosia that this recipe has potential. We thought there is some tweaking needed on the spice balance, but it wasn't bad. I used cod and served it with masala fries as suggested. We liked the crispy coating on the fish. Also wasn't convinced that the lemon rind contributed substantially to the taste. I served the fingers with mango chutney which worked well and a side of sprouted greens with poppyseed honey dressing and roasted almonds.

  • Zosia on November 16, 2016

    Not everyone was a fan of the spice blend but this method produced a crisp breading without frying. I'll definitely make it again but with modifications to the spice mixture.

  • urmami on October 24, 2016

    Oh, these are tasty. S, who is sloooowly warming up to fish, said "you know, this batter would also be great with chicken"...as he helped himself to thirds. The recipe says to bake for 12-15 minutes but mine were done after 9 so do carefully check especially if you have some smaller fish pieces in the mix. Beautiful flavor, reasonably easy, and store surprisingly well. Can I tell you something kind of trashy, but great? We made these with the spring cabbage recipe in the book and had planned to also do the Gujarati pancakes, but then got lazy and realized we had corn tortillas in the fridge. So we whipped up a quick yogurt sauce, chopped up a little cilantro, busted out the hot sauce, and made deshi tacos instead. I packed some up for the next day and honestly, "not-sad desk lunch" doesn't even do it justice; "fucken lit desk lunch" is more like it. My coworkers were so jealous. And curious: Meera Sodha sold at least three more copies of her book today, and damn, did she earn it.

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