In this captivating cooking tutorial, we’ll explore the intricate steps involved in preparing zander fish shami. Follow along as we transform boneless zander fillets into mouthwatering kebabs that are crispy on the outside and bursting with flavor on the inside.
Zander Fish Fillets (boneless): 4 pieces
Herbs (such as cilantro, mint, or parsley): a handful, finely chopped
Salt: to taste
Turmeric Powder: 1/2 teaspoon
Black Pepper: 1/2 teaspoon (adjust to your preference)
Eggs: 2
Frying Oil (vegetable oil or ghee)
Onion: 1 medium-sized, finely chopped
Garlic: 3 cloves, minced
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