In 300 ml of water, dissolve ½ of the Ginger Paste, Lime Juice and Salt.
Keep the fish pieces marinated in this for 20 minutes.
In a mixing bowl, prepare a marinade with rest of the pastes such as lime juice, eggs, flour and salt. Drain the fish out of the water, squeeze lightly and put into the 2nd marination. Keep for 20 minutes.
Dust the fish pieces with bread crumbs and shape the fish with the back of a knife.
Deep fry in hot oil till golden brown. Drain and serve 2 pieces per portion with lime wedges and Kasundi (mustard).