Fish fingers

Fish fillets (any white fleshed fish works for me) - 1/2 kg
Pepper powder - 1 teaspoon
Lemon - 3 juicy ones
For the batter
Corn flour - 1 cup
Egg white - 2 eggs
Rice flour - 1 teaspoon
Semolina - 1 teaspoon
Salt & Pepper powder - just a little bit
Bread crumbs - as required to roll the fingers in
Oil - to deep fry

Cut the fish fillets into strips. Marinade in the lemon juice, pepper powder, and some salt for about 1 hour.Seperate the egg whites from the yolks. We need only the egg white here (cuts down the calories ;-). Whisk the egg whites well and add in the cornflour, rice flour and semolina. Semolina is optional but adds to the crispiness. Add a little water if the batter is too stick. Stir well to clear any lumps. Season with salt and pepper powder.Dip the fish fingers in the batter and swirl till they are well coated. Spread the bread crumbs in a plate and roll the batter coasted fish fingers till they are covered by bread crumbs. Deep fry in any odourless vegetable oil.Place them on kitchen tissue to absorb the extra oil and serve with tomato ketchup and onion rings marinaded in lemon juice.