Start by washing fish fillets. If using frozen fillets, make sure to thaw them.
Once washed, wipe them well using a kitchen towel
Cut the fillets into batons (fingers) using a sharp kitchen knife following the natural lines of the fillet. The strips should be approximately ½ inch wide and 2 inches long.
Transfer the fingers to a medium-sized mixing bowl.
Add salt, lime juice, turmeric, red pepper flakes, black pepper, and ginger garlic paste.
Mix everything well using your clean fingers and set aside for 10 minutes.
For Coating:
Stir together all-purpose flour, rice flour, cornstarch, eggs, and baking soda in another medium-sized mixing bowl.
Add the marinated fish to this mixture and keep it aside for another 10 minutes
For Frying:
Heat 4-5 cups of oil over high heat in a medium-size skillet.
Once the oil is hot, set the heat to medium.
Coat the fish fingers, one by one, with bread crumbs and drop them in hot oil.
Deep fry the fingers until golden brown on medium heat. Keep flipping them once in a while using a slotted spoon. Do not overcrowd the pan while frying the fingers. Fry them in batches, otherwise, they will not turn out crispy.
Once the fingers are browned and crispy, drain them on a plate lined with paper tissues. Serve hot with a dipping sauce.
Note:
Do not coat the fingers with breadcrumbs and keep them. Coat them individually and keep dropping them in oil immediately after coating.