Pat dry the basa fish fillets to remove excess water.

Cut the fish into finger-length pieces.

In a small plate, combine all-purpose flour, salt, and black pepper.

In a separate bowl, whisk together the egg and milk.

Place whole wheat bread crumbs in another plate.

Heat oil in a kadai or heavy-bottomed pan for deep frying.

Coat each fish finger in the seasoned flour mixture, ensuring it's fully covered and shake off excess.

Dip the floured fish into the egg mixture, ensuring it's well coated.

Coat the fish with the bread crumbs, pressing gently to adhere and shake off excess.

Carefully drop the breaded fish fingers into the hot oil.

Fry in batches, being careful not to overcrowd the pan.

Flip the fish fingers after 2 minutes.

Cook until golden brown and crispy on all sides.

Remove the fish fingers and place them on a paper towel-lined plate to drain excess oil.

To prepare the peri peri masala, combine red chili powder, red chili flakes, garlic powder, dry ginger powder, cinnamon powder, and dried oregano in a bowl.

Sprinkle the peri peri masala evenly over the fried fish fingers.

Toss gently to coat each fish finger with the spice mixture.

Serve the Peri Peri Fish Fingers with a cottage cheese dip, roasted tomato pasta sauce, or a side salad.