Method
Clean, wash and prepare the fish by cutting it into finger shapes.

Mix all the marinade ingredients together in a bowl, and apply on the fish. Mix lightly. Keep aside for 10-15mins.

Beat the eggs and combine the breadcrumbs and coconut. Heat the oil.

Dip each marinated fish finger in the beaten crumb mixture, coat well and pat off the excess crumbs.

Deep fry in moderate oil, turning occasionally to ensure even cooking and browning. Drain on kitchen paper to soak away the excess oil.

Serve hot with trio pepper salsa.

For the trio pepper salsa:
Heat 1 tsp oil in a pan, sauté the garlic, and the chopped capsicums and fry for a minute. Add the tomato sauce, mix well and bring to a boil. Remove and serve with the fish fingers.

Chef’s variations: Paneer fingers can be coated the same way.

Chicken fingers coated with vermicelli, and breadcrumbs also taste good.