Combine onion, ginger, garlic and green chili and grind it into paste.

Take it out ina bowl and add salt to it. Mix everything together. It will soon release a lot of liquid.

Place the fish fillets on a plate and pour the liquid over them. Pour the vinegar and massage the fillets.

Place these fish fillets with all of its liquid in an air-tight container and let this marinate for 4 hours. Keep it in fridge if required.

Before frying, prepare your breading station. Take two plates. Whisk an egg with some salt and pour it on one plate. Pour breadcrumbs in another.

Now, take a fish fillet and place it in the egg wash. Let the egg cover both sides.

Now place the fillet in the breadcrumbs. Press gently so that the bottom surface gets covered with it. Turn it over and do the same.

Now repeat the egg wash and coating with breadcrumbs further twice.

Keep shaping the fillets into a neat square or rectangle as the fish is quite delicate and with repeated pressing, it may start looing its shape.

Repeat this step with rest of the fish fillets.

You may fry them immediately or freeze them for later in an air-tight container. Read blogpost for details on freezing fish fries.

Heat refined sunflower oil in a frying pan. Ideally these are deep fried, but we are going to shallow fry them.

Once the oil is warm, place the prepared fish fillet in the oil. Slowly fry each of them on medium-low heat. We don't want to burn the outer layer while the inside remains uncooked.

After 2 mins, turn it over gently. Repeat this till both sides are nicely browned and the fillet has been cooking for around 7-8 mins.

Serve them hot.