In a mixing bowl, add 2 eggs white 2 tbsp corn flour, 1 tbsp ginger garlic paste, 1 tbsp red chili powder, 1/2 tsp turmeric powder, 1/2 tsp ground hot spices, a pinch of yellow color, and salt to taste. Mix well to form a smooth batter.
Cut fish into fingers and marinate in the prepared spices mixture for half an hour. In a wok, heat oil and fry fish fingers. Soak excess oil on an absorbent sheet. Serve with green dip.