Step-by-Step Instructions

1. 1.Clean the Fish

   Take 1 kg of fish pieces. Wash them thoroughly with water. Then, apply salt generously and clean again to remove any raw smell. Drain all excess water and set aside.

2. 2.Prepare Masala Paste

   In a small mixer grinder, add 1 teaspoon coriander seeds, 1/2 teaspoon cumin, 1/2 teaspoon black pepper, 1/2 inch ginger, 10-15 peeled garlic cloves, a small piece of onion (about 1/4 of a medium onion), and 2 green chilies. Grind everything into a fine paste, adding 1-2 teaspoons of water if necessary to achieve a smooth consistency.

3. 3.Mix Marinade Ingredients

   Transfer the ground masala paste into a bowl. Add 1/4 teaspoon turmeric powder, 2 teaspoons chili powder (adjust to your spice preference), salt to taste, finely chopped coriander leaves, and juice from half a lemon (adjust for sourness). Finally, add 1-2 teaspoons of rice flour or corn flour (or a mix of both) for crispiness. Mix all ingredients thoroughly to form a semi-soft paste.

4. 4.Marinate the Fish

   Take the cleaned fish pieces and apply the prepared masala paste evenly on both sides of each fish piece. Ensure every piece is well coated. Once all fish pieces are marinated, place them in the freezer for 1-2 hours to allow the flavors to meld and the fish to firm up. If short on time, marinate at room temperature for at least 30 minutes. Marinated fish can be stored in an airtight container in the freezer for up to 5-6 days; thaw for 30 minutes before frying.

5. 5.Shallow Fry the Fish

   Heat 3-4 tablespoons of oil in a flat pan (preferably cast iron) over medium heat. Once the oil is hot, adjust the flame to medium. Carefully place the marinated fish pieces into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes on one side until golden brown and crispy. Then, gently flip the fish pieces and fry for another 2-3 minutes on the other side until cooked through and crispy.

6. 6.Serve Crispy Fish Fry

   Once both sides are perfectly fried and crispy, remove the fish pieces from the pan, allowing any excess oil to drain. Before frying the next batch, use a spoon to remove any black burnt spice bits from the oil to prevent them from sticking to the fresh fish. Repeat the frying process for the remaining fish pieces. Serve the hot and crispy fish fry immediately to enjoy its best texture and flavor.