Wash the fish fillet and cut into stripes to form the fingers, put in a tin marinate with lemon,salt and crushed garlic then set aside for 20 minutes

Take all purpose flour half a cup,1 cup of bread crumbs, 1tbsn garlic powder, 1/4 tspn paprika and mix.Beat eggs in a different plate

Dip the fish fingers in the egg wash then dust with breadcrumbs mixture then fry on low heat

Remove the fish fingers when golden brown and place on kitchen paper napkins to drain excess oil before plating

For the tartar sauce cut onion into half and soak in salty water for 10 mins,slice in cubes, add 2tbsns of mayonnaise, mix and set aside

Coleslaw,wash and slice 1/4cabbage,wash and grate carrots and mix well with the cabbage, squeeze to release excess water from the cabbage add a pinch of sugar and mayonnaise then mix and set aside

Add 2tbsn of vanilla yoghurt to the coleslaw and mix well before serving then serve the appetizer

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