Take two plates. Put the breadcrumbs in one plate and refined flour in the other. Add coriander powder, red chilli flakes, cumin powder, salt and black pepper powder to the refined flour plate and mix well. Break the eggs in a bowl and season with salt and mix well. Chop the fish lengthwise and coat them with the refined flour mixture. Dip them in the beaten egg bowl and finally coat with the bread crumbs. Heat oil for frying and deep fry the fish fingers until they turn golden brown. For the dipping sauce, take the yogurt in a bowl. Add mayonnaise mustard sauce, brown sauce, salt and paprika powder. Mix well and pour in a shot glass. Garnish with a parsley sprig. Serve the fried fish fingers with the dipping sauce, coleslaw with a hint of red chilli powder and the lemon wedges.