Pat dry the fish to remove any excess water.

In a small plate, add flour, salt and pepper and mix it well.

In another bowl break an egg and add milk and whisk well.

Keep the bread crumbs ready in a separate plate.

Heat a kadai/heavy bottomed pan with enough oil to fry.

Add the fish on to a seasoned flour and coat them well.

Dust out any excess flour.

Dip the fish into the egg mixture and then crumb coat it completely and shake off the excess.

Drop the fish finger slowly and carefully into the hot oil.

Repeat for the rest of the fish fingers.

After 2 minutes, flip it over.

Cook until the fish fingers turn golden brown.

Drain them out and place them in a paper napkin to remove any excess oil.

To make the peri peri masala powder mix all the spice including red chilli powder, red chilli flakes, garlic powder, dry ginger powder, cinnamon powder and dried oregano into a bowl.

Sprinkle the peri peri masala over the fish finger and toss well till it is evenly coated.

Serve the Peri Peri Fish Fingers Recipe along with a dip or sauce or a salad to enjoy your starters.