300 gms of shole or bekti fish fillet
1 tblspn of ginger paste
1 tblspn of garlic paste
Salt to taste
2 tblspns of lemon juice
2 tspns of red chilli powder
½ cup of rice flour (coarse)
Oil to deep fry
1.Clean the fish and cut into fingers (3” x ½” x ½”).
2.Marinate the fish fingers in a mixture of ginger-garlic paste, salt and lemon juice for half an hour.
3.Mix red chilli powder, salt and coarse rice flour.
4.Remove the fish fingers from the first marinate and roll them in seasoned red chilli and rice flour mixture.
5.Heat oil in a kadai and deep fry in hot oil till crisp and done.
6.Remove onto an absorbent paper to remove excess oil.
7.Serve hot with garlic chutney.