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CRISPY FISH FINGERS

Fish fillet 250gms

Salt and pepper to taste

Egg 1nos

Flour 20gms

Mustard powder ¼ tspn

Paprika ½ tspn

Ginger garlic paste 10gms

Lime juice 15ml

White bread crumbs to coat

Oil to fry

PREPARATION:

Cut into neat finger size pieces 5cm × 0.5cm (goujons). Pat dry in a neat and clean dry cloth. Keep aside. In a separate bowl slightly beat the egg, add in flour, salt, paprika, ginger garlic paste, lime juice, mustard powder and pepper. Marinate the fish in the above for about 30 minutes. Apply fresh bread crumbs and slightly roll the fish between the palms. Deep fry in hot oil till golden and crispy. Drain on an absorbent paper and serve as snacks with a tartare sauce dip.

TARTARE SAUCE-

Mayonnaise + chopped pickled gherkins + chopped hardboiled egg white + chopped pickled onions + chopped chives + chopped parsley + cream + lime juice