Take the boneless fish, clean it and cut it into finger sized pieces. (Most probably 1 inch wide)
Prepare Marinade: In a separate bowl, mix onion paste, garlic paste, ginger paste & green chili paste. Add lemon juice, turmeric and red chili powder to the paste.
Note: You can replace red chili with crushed black pepper corns
Marinate the fish pieces with the paste & let it rest for 30 minutes to 1 hour.
In another bowl mix egg, salt & crushed pepper. Beat the mixture until smooth. Keep the consistency medium.
Take a plate and prepare a mixture of breadcrumbs & lemon zest.
Take another plate and spread corn flour on it.
Now dip the marinated fish strips into the flour, followed by egg mixture, & then roll them in a mixture of bread crumbs & lemon zest.
Pre-heat the Vegetable oil in a pan for few minutes.
Place the fish fingers carefully in the oil and deep or shallow fry on medium flame.
Turn fish fingers occasionally for uniform cooking & color.
When cooked, transfer the fried fish fingers to a plate lined with paper towel or bread slice to drain excess oil. Enjoy with zesty Tartar sauce, mayo, tomato sauce or lemon wedges.
Pre-heat oven to 200C/180C fan/gas 6.
Brush a non-stick baking sheet with olive oil to prevent the fish from sticking to it.
Transfer the fish to the baking sheet and bake for around 20 minutes until golden.
Serve it hot with tomato sauce and lemon wedges.
Pre- heat the grill for 10- 15 minutes.
Brush the fish with olive oil and place it over the grill.
Turn fish fingers occasionally. Cook until crisp and golden
Team up this succulent fillet of fish with vegetables & lemon wedges for enhanced flavors.