Fish fingers are a delight for light and crisp snacking.


300 gm river sole fish (cut to finger)

1 tsp garlic paste

Salt to taste

1 lime juice

1 cup flour

1/4 cup corn flour

1 tsp white pepper

2 eggs

1/2 tsp mustard


Take a bowl and combine floor with all the ingredients.

Now stir eggs in the bowl until a thin batter is formed.  Dip the fish fingers for half an hour, keep aside.

You should be able to see the fish through the batter.  Heat oil and dip fish fingers into the batter then drop one at a time into hot oil , turning once until both sides are golden brown.

Drain on towel pepper and serve with tarter sauce.