|Fish fillets||250 Gram|
|Green prawns||125 Gram|
|Plain flour||4 Tablespoon (For Coating)|
|Frying oil||2 Cup (32 tbs) (For Deep Frying)|
Skin fish fillets and cut into small finger length strips.
Dry well on absorbent paper.
Shell prawns and shrimps.
Dip fish strips and shellfish into flour.
Deep fry fish in hot oil until golden brown and cooked.
Drain well on absorbent paper.
Serve immediately, piled high on a serving plate, accompanied by wedges of lemon.