How to make it

  • Cut fish to finger size, after peeling skin and removing bones.
  • Add salt, chilli powder and pepper to the fish. Spread thoroughly and keep aside for 15 minutes.
  • Powder the rusk and keep aside on a plate.
  • Beat egg finely and keep aside.
  • Take each fish finger, dip in beaten egg and then on powdered rusk. And then, fry in oil till golden brown.
  • Sprinkle salt and pepper powder on it.

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