In a shallow dish, mix together the breadcrumbs, all-purpose flour, garlic powder, paprika, salt, and pepper.

Dip each rohu fish finger into the beaten eggs, allowing any excess to drip off. Then coat the fish finger with the breadcrumb mixture, pressing gently to ensure it adheres well. Repeat this process for all the fish fingers.

Heat vegetable oil in a frying pan over medium heat. Once the oil is hot, carefully add the coated fish fingers in batches, and fry them for about 3-4 minutes on each side until they turn golden brown and crispy. Remove the fried fish fingers and place them on a paper towel-lined plate to drain any excess oil.

Serve the Rohu fish fingers hot, garnished with fresh coriander leaves and accompanied by lemon wedges for a tangy kick. They are perfect as an appetizer, snack, or even as a main course with a side salad or dipping sauce.

You can customize the seasoning of the breadcrumb mixture by adding your favourite herbs and spices. Ensure that the oil is adequately heated before frying to achieve a crispy exterior. Enjoy these Rohu fish fingers as a delightful and flavourful treat!