In a bowl, take ½ liter of water, and add fresh juice of a whole lemon and salt as required to make a salt and lemon water. Dip 500 gm of Bhetki fish fillets in it and let it soak for 15 to 20 minutes.

In the meantime, put 10 gm of fresh coriander leaves, 4 pieces of green chilies, a small piece of onion cut into four pieces, 6 cloves of deskinned garlic, and ½ inch ginger, cut into smaller pieces in a mixer grinder. Do not put water in it.

Blend it to make a paste.

Remove the fish fillets from the water after 20 minutes, put them on a plate, and put the paste and 3 tbsp of black pepper powder on them.

Apply them nicely on both sides. Keep the plate aside for about 10 minutes to marinate properly.

Break 4 eggs in a bowl. Whip them nicely.

Add 4 tbsp of corn flour and a little bit of salt to it. Mix it very well.

Next, take an adequate amount of bread crumbs on a plate.

Dip the marinated fish fillets in the egg batter.

Coat them with bread crumbs nicely on all sides. Repeat the steps to coat all the fish pieces.

Heat a pan thoroughly. Add enough cooking oil. Put the coated fish pieces one by one very carefully.

Flip them occasionally and fry them on a low to medium flame for about 5 minutes. Remove them when they turn slightly golden brown.

Fry all the fish fillets in the same way. Put them on a piece of tissue paper on a plate to absorb the excess oil.

In this same oil, make a net with the same egg batter by dipping your fingers in the egg batter and moving it quickly over the oil.

Place one of the fried fish pieces on it.

Wrap it carefully with the egg batter net from all sides. Fry both sides of the fish piece for another couple of minutes on a low flame. Repeat the process to fry all the fish pieces.

Place it on a plate and serve hot with tomato ketchup.