Preparation of Fish Wafers

• Dried, ready-to-fry-and-serve wafers, using a carbohydrate as main base and incorporating salt and several other ingredients with or without spices are very popular in most parts of the country.
• Such products are known by different names in different languages as –‘Kondattarn’ in Malayalam, ‘Vathal’ in Tamil, ‘Sandings’ in Kanarese, Odiyalu in Telugu and Tikiya in Bengali. 

Before and after frying

Ingredients

• Processed fish meat : 2 kg
• Corn flour :1 kg
• Tapioca starch : 2 kg
• Common salt : 50 g
• Water : 3.5 litres

Method of Preparation           

• Homogenise the processed fish meat with 1 litre of water for 10 mins. in a mechanical grinding machine
• Add the cornflour, tapioca starch and salt and rest of the water and blend the whole mass for one hour
• Spread the homogenised mass uniformly in aluminium trays in a thin layer of 1-2 mm thickness and cook in steam for 3-5 mins.
• Cool to room temperature.
• Cut the cooked material into desired shapes and dry under sun or preferably in artificial dryer (at 45° C to 50° C) to a moisture content below 10%
• Pack suitable lots of the dried product in sealed polythene bags or glass bottles and store it in a cool and dry place till marketing.
• The product can be stored in good condition for two years.
• Permitted food colours can be incorporated, if needed, at the time of mixing the other ingredients with the processed fish meat in order to get desired colour.
• Generally, this type of product is used as side dish after frying in oil.