Ma's Fish Cutlets for Sunday breakfast. Kingfish fillet marinated with lemon juice, ginger-garlic chilli paste and dash of salt and pepper. Dipped in a foamy thick beaten egg batter, coated with fine breadcrumbs and fried till just the perfect brown. Hot and flaky fish cutlets with a batter so crunch, one'd go weak in the knees. For plating, I'd recommend a white serving plate, a canvas on which one can present one's best artistic skills by dolloping out some strong tangy Bengali Kasundi mustard and spreading it across with the back of a spoon, till the blob of yellow sauce and its coarse spice content tapers down as it is streaked and looks classy.