Take 250 gm of Bhetki fillets on a plate and slice them like fingers. Marinate them with 2 tbsp of ginger garlic paste, 2 tbsp of coriander green chili paste, 1 tsp of fresh lemon juice, and regular table salt to taste.

Mix it, cover it, and keep it in the fridge for 2 to 3 hours. (Pro tip: The longer you refrigerate the fillets, the better. This ensures proper marination).

After 2 hours, take it out. Break one egg.

Put ½ cup of corn flour.

Mix them nicely and keep it aside. (Pro tip: You can also make a batter with corn flour and egg and coat each fish fillet separately. However, I prefer doing it this way. It is easier and takes less time).

Now, take an adequate amount of bread crumbs on a plate. (Pro tip: I have used store-bought bread crumbs. You can also use homemade bread crumbs by grinding toast biscuits or slightly dry roasted bread in your mixer grinder).

Coat each piece nicely on all sides with bread crumbs. Keep it aside to set properly.

Now, take an adequate amount of cooking oil in a kadai. Let it heat nicely. Now, put each piece gently in the oil. (Pro tip: Heat the oil on a high flame and reduce it to medium while putting the fish fingers in it. Regulate the temperature to a constant medium level by changing it to high and medium as and when required).

Flip them occasionally and fry them for about 3 to 4 minutes. (Pro tip: Fry the fish fingers on a low to medium flame. Do not fry them on a high flame because that will cook and burn the coating quickly while the inside will remain uncooked).

Take them out when they turn to a lovely golden brown color.

Your homemade spicy fish fingers are ready to serve. Lay them on a plate and serve them hot with mustard sauce and a few onions along with a hot cup of tea.