Talk of seafood, and fish is definitely a popular choice. It doesn’t need an introduction to any seafood lover. Fish delicacies are heavenly for foodies who are always on the lookout for dishes that not just look good but are also top-notch in terms of taste and texture. Be it at any restaurant or street-side stalls, you will find a whole lot of variety of fish recipes ranging from fish curries, biryani, and rolls to fish tikkas, pakoras, and more.
Apart from a drool-worthy taste, fish is also packed with essential nutrients, like omega-3 fatty acids, protein, and more. It makes for one of the most beneficial protein sources for our diet. It is definitely a balance of taste and health, which we just can’t resist.
Now, imagine having a plateful of flavourful fish snacks along with tantalising dips at the end of the day, heavenly, won’t it be? The combo of fish with a mouth-watering dip is simply incredible and if you love fish just like we do, you wouldn’t ever be able to resist.
We bring you a list of seven amazing fish snacks that are sure to win your heart. Besides having them as evening snacks, you can also include them as starters in your party menu. So, without further ado, let’s get started with some of the best fish snacks you can make at home. The best part? These snacks are made with boneless fish so there is no need to separate the bones while eating. Simply pick and eat.
1. Fish Fingers
One of the most popular party snacks, one just can’t say no to juicy, succulent fish fingers. Loved by people of all age groups, this crispy and utterly flavourful finger food is actually very easy to make. Just four ingredients, and two simple steps can give you this absolute treat in no time. Quick, easy and drool-worthy.
2. Fish Tikka
Who doesn’t love the Indian starter staple tikkas? The smoky flavours of the coal mixed with tandoori masalas never fails to make us slurp. And this super easy fish tikka is no different. A host of flavourful ingredients including mango powder, lemon juice, ginger garlic paste and thick cream comes together for a mouth-watering mix you won’t be able to resist.
3. Fish Pakora
Aren’t pakoras a staple chai-time snack for most Indians? And if you are done noshing up-on the same aloo, pyaaz, and paneer pakodas, these fish ones are sure to impress. Crispy outside and soft and mouth-melting inside, these pakoras are sure to make you want more.
4. Fish Koliwada
A Maharashtrian dish, the term Koliwada means a fishermen’s colony. Smeared and marinated in a thick batter of chilli paste and then cooked with a North Indian twist, fish Koliwada has an as interesting story to it as the recipe of it. Legend has it that fish koliwada is a cross-cultural creation of the fishermen community of Sion Koliwada of Bombay region, and the refugees from Punjab who came to Bombay from Peshawar due to the Partition.
They made a refugee camp here and in the company of the fishermen community that originally inhabited the region, a new life began for the refugees. The recipe of this delight comes from the streets of Sion Koliwada in Maharashtra, where it was first made in a temporary roadside stall by a Sikh refugee from the then North Indian village of Hazara, prior to partition. If you love spicy food, this fish recipe is meant for you.
5. Rava Fish Fry
This Mangalorean-style fish fry comes coated with a homemade masala - made with tamarind, turmeric, chilli powder, ginger and garlic paste, and rava. It is fried in coconut oil, and the flavour of magical spice beneath its crunchy rava layer after frying is sure to hit you with the very first bite. Bangda, anjal, and silverfish are often the choices for rava fish fry.
6. Bengali Fish Fry
Made with bhetki fish fillets, this Bengal fish fry uses no extensive masalas. Just some onion, breadcrumbs, lemon juice, salt, chilli, and garlic are slathered on the fish fillets. It is then fried in hot oil. Quick, easy and simple. The history of Bengali or classic Kolkata fish fry isn’t well-explained, but it goes back to the British era, when the Indian cooks or bawarchis were often instructed to replicate European food (or British country food). The available ingredients in India were not enough to replicate the same western taste, so they started to mix and season the western recipes according to their understanding, and thus were invented chop, kabiraji and fish fry.
7. Fish and Chips
This classic British dish is a winner on every table. A combination of batter-fried fish that is crispy and fresh, it is served with thick slices of fried potatoes or fries along with a tartar dip as an accompaniment. But did you know that fish and chips weren’t actually British? They originated from Sephardic Jews who fled to Europe from Portugal during the Spanish rule in the 1860s, and settled in England. As per their cultural beliefs they were not allowed to cook during Friday to Sunday due to a Sabbath, and this is how they came up with the idea of batter-fried fish. The white cod fish was coated in a thin layer of flour and this fish was deep-fried and preserved for consumption over the weekend. Later on, it began to be sold on the streets by the Jews. That’s how the Britishers were introduced to the concept of batter-fried fish and chips.