Crispy Fish Fingers in Shezwan Sauce

INGREDIENTS for Fish Fingers
1kg Boneless fish cut into fingers (I ordered basa boneless fillet from fishpraws.com )
1 tbspn lime juice
2 tbspn cornflour
1 tbspn red chilly powder
Salt to taste
Bread crums to coat
Egg for dipping
Oil for frying.

INGREDIENTS for Shezwan Sauce topping
2 tbspn Shezwan sauce (check my past blogs for it's recipie)
1 capcicum sliced
3-4 green chillies sliced
1 onion sliced
3 tbspn tomato ketchuP
1 tbspn butter
Spring onions for garnishing

METHOD
Step1-In a bowl marinate da fish with redchilly powder, salt, lime juice and cornflour.Set it aside fr 20 mins
Step2-Coat each fish finger first in breadcrums then in whisked egg and then again in breadcrums (this is called the double coating method).Refrigerate the coated fish for about 30 mins(this will give a crisp coating to da fish fingers)
Step 3-Fry the fish fingers n set aside
Step4-In a pan heat butter, add the chopped veges and sauté for a minute, add the sauces and give a quick mix.
Step5-Layer the fish fingers n pour the hot sauce mix on top of it
Garnish n serve hot!!!!!!