Sole fish cut in finger shape 10 pieces Lemon juice 2 tbsp White pepper powder 1/2 tsp Bread crumbs 2 tbsp Egg 1 no 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.