Marinate the fish fillet with all the ingredients mentioned under the marination section keep it aside for 30 minutes

Beat egg whites with water in a bowl and keep it aside. In a separate ball mix the flours with salt and pepper and keep it aside

Coat fish fillet fingers with the flour mixture then dip in the egg white mix and finally coat with the bread crumbs, keep it aside in a separate plate. Do this until all the fish fillet is completely done

Freeze the fish fingers until ready to fry.If required immediately then, freeze at least for 45 minutes before using frying. The fingers can be frozen in air tight container for a month

Deep fry the fingers on medium heat until golden brown,allow the excess oil to be absorbed by the absorbent towel. Serve hot with sauce, mayonnaise or chutney