Fish Finger

Method: 

Take 500 gms of thick fillets. 

Use a knife carefully or a kitchen scissor and cut these into thick strips of 2 inch each. 

Next marinade these in soy sauce, pepper, lemon juice, and salt. 

Keep these in the fridge for about 30 minutes. Meanwhile make a dry powder with crushed biscuits or breadcrumbs, salt and pepper. 

You can use other dry herbs if you want to. 

Heat enough oil in a wok for deep frying. 

Take the fillets out of the fridge and dip into the dry batter. 

Put these immediately into the heated oil. 

Fry till crisp and strain excess fat into paper towels. 

Serve hot with sauce.