Fresh Crispy Fish Rolls Food

FISH ROLLS

Steps:

• Heat 2 tbsps.
• of oil in a pan.
• Add onions, curry leaves, green chillies and leeks to it.
• Mix well and cook for 5 minutes until the onions are golden brown.
• Add salt, pepper and turmeric powders.
• Mix well.
• Add fish, mix well and remove from heat.
• Add potatoes and mix well.
• To make a pastry, mix the flour, a pinch of turmeric powder, salt to taste, one egg and water till you get a thick batter.
• In a flat frying pan, prepare pancakes with this batter.
• Put the fish mixture in the middle of these pancakes and roll them out neatly.
• Beat the other egg and dip the rolls completely in it.
• Then roll these in breadcrumbs and fry until golden brown.
• Drain on clean paper kitchen napkins and serve hot.

FRESH CRISPY FISH ROLLS

Steps:

• In medium bowl, mix Cucumber Sauce ingredients. Cover and refrigerate until ready to serve.
• Cut fish fillets into 12 serving pieces. In pie plate or shallow pan, mix milk and egg. In another pie plate or shallow pan, mix bread crumbs and salt. Dip fillets into milk mixture; roll in bread crumbs. Shake off excess crumbs.
• In 12-inch skillet, heat oil over medium-high heat. Cook fish fillets in oil 10 to 12 minutes, turning once, until fish flakes easily with fork. Keep warm.
• Heat 10-inch skillet over medium heat. Brush melted butter on cut sides of buns. Place cut sides down in skillet; cook about 3 minutes or until toasted. Place buns on plates; fill each with fish fillet and about 3 tablespoons sauce. Serve with lemon slices and fresh dill.

CRISPY FISH AND CHEESE ROLLS

Steps:

• Marinate fish fillet with pepper, salt, egg white and cornflour for 15mins.
• Put a piece of cheese in between two slices of fish fillet.
• Dip the fish roll in the beaten egg and coat with breadcrumbs.
• Heat oil for deep frying and fry fish roll till it turns golden brown.

SOUTHEAST ASIAN FISH ROLLS

Steps:

• Preheat the oven to 375*.
• Rinse the fish fillets, pat dry, and set them aside.
• In a medium bowl, mix together the lime juice, soy sauce, garlic, basil, ginger, cilantro, and lime peel.
• Lay the fillets, skin side up, on a cutting board or counter and spoon 1 Tablespoon of the filling onto one end of each fillet.
• Roll up each and place the rolls close together in a nonreactive baking dish.
• Cover tightly with foil and bake for 20 to 25 minutes, until the fish flakes easily with a fork.