25 mins
20 mins
45 min
Serves 4
Rub a little lemon juice on the fish fingers. Keep it aside for 30 minutes. Wash fish well. Transfer to a kitchen towel and pat till dried.
Mix all ingredients for the marinade in a bowl. Add the fish and mix well. Keep it aside for ½ hour.
Spread bread crumbs on a flat plate. Pick up one piece of marinated fish and roll over dry bread crumbs. Coat and cover the fish completely with bread crumbs/corn flakes on all the sides. Place coated fish fingers on a plate in a single layer and cover with a plastic wrap. Keep in the fridge till serving time.
Pre-heat Oxy Fryer for 5 minutes. Arrange in fry basket and close it properly. Keep Oxy Fryer at 160°C for 20–25 minutes. Serve hot with ketchup or mint chutney.
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