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1/2 kg Fish boneless
pinch Yellow color
2 Egg whites
1 tbsp Ginger garlic paste
1 tbsp Red chili powder
2 tbsp Corn flour
1/2 tsp Turmeric powder
1/2 tsp Ground hot spices
for fry Oil
to taste Salt
METHOD:
In a mixing bowl, add 2 eggs white 2 tbsp corn flour, 1 tbsp ginger garlic paste, 1 tbsp red chili powder, 1/2 tsp turmeric powder, 1/2 tsp ground hot spices, a pinch of yellow color, and salt to taste. Mix well to form a smooth batter.
Cut fish into fingers and marinate in the prepared spices mixture for half an hour. In a wok, heat oil and fry fish fingers. Soak excess oil on an absorbent sheet. Serve with green dip.
Posted By:
Humaira Tariq, Rawalpindi