By making slit on the ventral side of the fish, remove the gut and other visceral material of each fish. Also remove the gills and fins. Wash thoroughly.

Mix the ginger-garlic paste, red chilly powder, salt, lemon juice and 1 spoon oil. Prepare a batter of medium consistency.

Apply the batter on the fish pieces on all sides and marinate for 15 minutes.

Add the corn flour and egg white to the all purpose flour and prepare a thin batter by adding water. Transfer the marinated fish into the batter.

Put a deep bottomed frying pan on the stove, add oil and heat.

Carefully drop the fish one by one along with adequate coverage of batter, into the boiling oil and deep fry on medium flame until each fish turns dark brown in color.

Serve with hot and sweet sauce and vegetable salad.