Clean the fish and cut into fingers (3” x ½” x ½”).

Marinate the fish fingers in a mixture of ginger-garlic paste, salt and lemon juice for half an hour.

Mix red chilli powder, salt and coarse rice flour.

Remove the fish fingers from the first marinate and roll them in seasoned red chilli and rice flour mixture.

Heat oil in a kadai and deep fry in hot oil till crisp and done.

Remove onto an absorbent paper to remove excess oil.

Serve hot with garlic chutney.