Ingredients:
500 grms of boneless fish fillet cut into finger lengths.
Marinate:
1 tbs of lime juice
1 tsp white pepper powder
1 tsp ginger juice
1 tsp garlic juice
¼ tsp chillie powder
Salt to taste
100 grms bread crumbs
3 eggs
Oil for frying
Method:
Clean the fish fingers and marinate in the ingredients
for about 30 minutes.
Heat oil in a wok.
Beat the eggs lightly in a bowl.
Dip the fish fingers in the beaten egg.
Roll it in the bread crumbs, and deep fry.
Remove when golden to a kitchen paper.
Serve with chillie sauce.
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