March 3, 2010



Tanigue Fingers Ingredients:
1 cup cornstarch
1/2 tablespoon salt
1/2 tablespoon ground pepper
1 kilo tanigue fillet
2 eggs, beaten
1 cup oil
1/2 cup mayonnaise

Tanigue Fingers Procedures:
1. In a bowl, combine cornstarch, salt and pepper. Set aside.
2. Cut fish into strips.
3. Dip fish in beaten eggs then coat with the cornstarch mixture.
4. heat oil then fry the breaden fish until golden brown. Drain on paper towels.
5. Serve fish with mayonnaise dip.

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