| • | Cut the fish into finger shaped pieces.
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| • | Marinate the fish fingers with pepper powder, lemon juice and salt.
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| • | Keep these in refrigerator for about 15 minutes.
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| • | Now make a paste of flour and beaten egg.
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| • | Dip and coat each fish finger in this mixture and roll it in the bread crumbs.
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| • | Dip them in beaten egg and roll with the breadcrumbs properly.
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| • | Heat oil in a pan. Deep-fry the pieces till they turn golden brown.
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| • | Fish fingers are ready.
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| • | Serve it with tartar sauce or tomato sauce. |
