• Cut fish (without skin) into finger-long pieces, about 1 inch thick.
  250 Gms Salmon Fillet

First Marination

• In a bowl, marinate the fish with lemon juice, turmeric, red chili powder (or paprika), and salt. Let it sit for 15 minutes.
  1/4 Tsp Turmeric Powder, 1/2 Tsp Red Chilli Powder, 1 Tbsp Lime Juice, 1/2 Tsp Salt

Second Marination

• Meanwhile, blend coriander leaves(cilantro), ginger, garlic, green chilies, cumin, mustard seeds, black peppercorns, and 2 tbsp of water into a smooth paste.
  1 Cup Coriander Leaves, 1/2 Tsp Cumin Seeds, 1/4 Tsp Black Mustard Seeds, 1/2 Tsp Black Pepper, 1 Inch Ginger, 5-6 Garlic Cloves, 2 Green Chillies
• Coat the fish pieces evenly with the coriander marinade and let them marinate for another 15-20 minutes.

Coating the Fish

• Prepare an egg wash by whisking one egg in a bowl. In 2 separate shallow bowls, place panko breadcrumbs and all-purpose (maida) or gluten-free flour.
  1 Large Egg, 1/2 Cup All Purpose Flour, 1/2 Cup Bread Crumbs
• Coat each piece of fish by first dipping it in flour, then in the beaten egg, and finally in the panko breadcrumbs.

Air Frying

• Arrange the coated fish fingers in a lightly oiled air fryer basket, ensuring they are spaced about an inch apart for even cooking.
• For best results, lightly spray with an oil mister or brush the fish fingers with olive oil.
  1 Tsp Olive Oil
• Air fry at 180°C (356°F) for 15 minutes, flipping halfway through for even crisping.

Serve

• Enjoy these hot and crispy Indian-style fish fingers with your favorite sauce, such as aioli or sweet chili sauce, and some lemon wedges on the side!