Pomfrets 2 nos.
Breadcrumbs As required
Eggs 3 nos.
Oil for frying As required
Salt As required
For the Chutney
Green chilies 6 nos.
Coconut 1 no.
Sugar 1 tsp.
Coriander 1 bunch
Lemon juice 1 no.
Garlic 6 slices.
Salt ½ tsp.
1.Grind all the above masala for the chutney, add lemon juice and keep aside.
2.Cut fillets of the pomfret, apply salt and keep for ½ hour.
3.Then wash the fillets and cut each fillet crosswise into two.
4.You will get 16 pieces, then lay each fillet flat on the board and with a sharp knife slice into half but don't disjoint.
5.Flatten each fillet and apply chutney and roll up and seal with a toothpick.
6.Put them in the fridge and just before serving roll in eggs and coat with bread crumbs.
7.Deep fry in hot oil, until crisp and golden.