Step-by-Step Instructions

1. 1.Prep the Fish

   Cut the boneless fish fillets into small, bite-sized pieces.

2. 2.Marinate the Fish

   In a bowl, add the fish pieces, 1/2 teaspoon salt, a pinch of hing, 1/2 teaspoon Kashmiri red chili powder, 1/2 teaspoon ginger garlic paste, 1/2 tablespoon mustard oil, and the juice of half a lime. Mix well, ensuring the fish is thoroughly coated. Let it marinate for 10-15 minutes.

3. 3.Prepare the Batter

   In a separate bowl, combine 4 tablespoons of besan (chickpea flour), 2 tablespoons of rice flour, 1/2 teaspoon of ajwain (carom seeds), 1/2 teaspoon of Kashmiri red chili powder, 1 tablespoon of yogurt, and 1/2 tablespoon of mustard oil. Gradually add water while whisking until you achieve a thick, smooth batter with a pouring consistency.

4. 4.Coat the Fish

   Add the marinated fish pieces to the prepared batter. Mix thoroughly until each piece of fish is well coated.

5. 5.First Fry

   Heat oil for deep frying in a pan. Once the oil is hot, carefully drop the batter-coated fish pieces into the oil, frying in batches to avoid crowding the pan. Fry each batch for no more than 60 seconds, until lightly golden.

6. 6.Rest the Fish

   Remove the partially fried fish from the oil and place them on a wire rack to drain excess oil and cool slightly.

7. 7.Second Fry

   Once all the fish pieces have been fried once, increase the oil temperature if needed. Return the fish pieces to the hot oil for a second fry. Fry until they turn a nice amber color and are crispy.

8. 8.Serve

   Remove the double-fried fish from the oil and place them on a serving plate. Sprinkle generously with chaat masala and garnish with fresh coriander and sliced red onions. Serve hot with chutney if desired.