Fish fillets 2,
Thin buttermilk 1 cup,
Corn flakes 2 cups,
Oil 1 tablespo,
Mustard seeds 1 teaspoon,
Curry leaves 15-20,
Green chillies finely chopped 2,
Refined flour (maida) 7 tablespoon,
Turmeric powder 1/4 teaspoon,
Red chilli powder 1/2 teaspoon
Salt to taste
1- Heat 1 tbsp oil in a Nirlep non stick pan. Add mustard seeds and when they splutter, add curry leaves. Sauté for a minute. Add green chillies, sauté and transfer the tempering into a bowl.
2- Add buttermilk, 4 tbsps maida and whisk well to a thick batter. Add turmeric powder, red chilli powder, salt and mix.Cut the fish fillets into long diagonal slices and add to the batter. Keep aside for 30 minutes.
3- Crush cornflakes and spread on a plate. Add the remaining maida and mix.Heat sufficient oil in a Nirlep non stick kadai. Coat the fish pieces with the cornflakes and press lightly. Deep-fry in the hot oil till golden and crisp. Drain on an absorbent paper and serve hot.