Fish fillet 250gms
Salt and pepper to taste
Egg 1nos
Flour 20gms
Mustard powder ¼ tspn
Paprika ½ tspn
Ginger garlic paste 10gms
Lime juice 15ml
White bread crumbs to coat
Oil to fry

Cut into neat finger size pieces 5cm × 0.5cm (goujons). Pat dry in a neat and clean dry cloth. Keep aside. In a separate bowl slightly beat the egg, add in flour, salt, paprika, ginger garlic paste, lime juice, mustard powder and pepper. Marinate the fish in the above for about 30 minutes. Apply fresh bread crumbs and slightly roll the fish between the palms. Deep fry in hot oil till golden and crispy. Drain on an absorbent paper and serve as snacks with a tartare sauce dip.

Mayonnaise + chopped pickled gherkins + chopped hardboiled egg white + chopped pickled onions + chopped chives + chopped parsley + cream + lime juice

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