Finger Fish

1 kg of Salmon fish (cut into finger shaped pieces)
2 Eggs (beaten)
2 cups Bread crumbs
1 tsp salt
1 tsp Black pepper powder (pisi kaali mirch)
1 tsp Ajinomoto Salt
2 tbsp Vinegar (Sirka) or Lemon Juice (Nimbu Arakh)
Cooking oil (for frying)

Preparation:

Add salt, black pepper, ajinomoto, and vinegar to fish and let it marinate for approximately 4 hours. Dip the fish in the beaten eggs and cover fish with a layer of crumbs. Deep fry in oil on medium heat until golden brown.