Clean the fish and cut into pieces for frying.
Marinate the fish fingers in a mixture of ginger-garlic paste, salt and lemon juice for half an hour.
Mix together red chilly powder, pepper powder, rice flour and salt.
Remove the fish fingers from the first marinate and roll them in the second mixture.
Heat oil in a kadai or a pan.
Deep fry in hot oil till crisp and done.
Remove onto an absorbent paper to remove excess oil.
Garnish with onions and tomatoes cut into rings.
:- Serve hot with rice.