How to Make Fish Finger? This Sunday's Special Non Veg Dish

Many People Love Fish fry and Gravy. We often regularly  make both gravy and fry, but this we brought a special kind of dish in fish, which will thrust to prepare ofter form today. Have a spicy Sunday.

Pr-Preperations
Any fish which has thick flesh is suitable for this, cut them into long strips. Marinate them and dip them in breadcrumbs and fry them.....so cool and easy. You can keep them in refrigerator after you coat them in breadcrumbs for about 3 days and longer in the freezer or you can keep them marinate in the fridge and coat with breadcrumbs later.

# You can omit the chilly powder and add 1 or 2 green chilly while grinding ginger garlic paste or can add both.
# You can do the marination a day before or can keep the coated fish in the fridge.

Ingredients:
Butter fish: 250 gm, or any fish which has thick flesh.
Ginger garlic paste: 1/2 tsp.
Red chilly powder: 1/2 tsp.
Salt: 1/2 tsp, approximately, because soya sauce contains salt be careful while adding salt.
Soya sauce: 1/2 tsp.
Red chilly sauce: 1/2 tsp
Pepper powder: 1/2 tsp.
Oil to fry.

For the Crumb Coating:
Bread: 5 to 6 slices.
Egg: 1/2, lightly beaten.

Steps

1. Slice the fish into small strips and rub them with ginger garlic, salt, soya sauce, red chilly sauce, pepper powder, and red chilly powder. Keep them for at least 1 hour. Preferably in the fridge.
2. Crumble the bread with your hands and put them into your small chutney grinder.
3. Give it a pulse or till you get coarse bread crumbs.
4. Pour the lightly beaten egg (half egg should be enough) into the marinated fish and mix well.
5. Put the bread crumbs into a plate and take each fish and coat nicely with the bread crumbs.
6. Deep fry them in hot oil.
7. Serve it hot, That's it fish fingers are ready!!