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| Main ingredients | Boneless fish fillets, Coarse rice flour, Ginger-garlic paste, Lemon juice, Red chilli powder, Oil |
| Cuisine | Indian |
| Course | Starters |
| Prep time | 40-45 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 300 grams fish (ghole/bekti) fillets, cut into 3 inch fingers
- ½ cup coarse rice flour (rice rawa)
- 1½ tablespoons ginger-garlic paste
- Salt to taste
- 2 tablespoons lemon juice
- 2 teaspoons red chilli powder
- Oil for deep frying
- Garlic chutney to serve
Method
- Take fish fingers in a bowl, add ginger-garlic paste, salt and lemon juice, mix well and set aside to marinate for ½ hour.
- Take coarse rice flour in a large plate, add red chilli powder and salt and mix well.
- Remove the fish fingers from the marinade and roll them in seasoned rice flour mixture and keep them on a plate.
- Heat sufficient oil in a kadai, slide in the fish fingers and deep-fry till golden and crisp. Drain on absorbent paper to remove excess oil.
- Arrange them in a serving bowl and serve hot with garlic chutney.
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