- 10 pieces sole fish cut in finger shape
- 2 tbsp lemon juice
- 1/2 tsp white pepper powder
- 2 tbsp bread crumbs
- 1 egg
- salt to taste
- oil to deep fry
- Marinate fish fingers with salt, pepper powder and lemon juice.
- Keep in fridge for 15 minutes.
- Dip in beaten egg and roll in palms to coat the crumbs nicely.
- Heat oil and deep fry the fingers until fish fingers are light golden andcooked.
- Serve with tartare sauce or tomato sauce or Mayo dip