Ingredients:

  • 1.5 lbs (680g) firm white fish fillets (e.g., tilapia, cod, sea bass), skin off, cut into 2-inch pieces
  • 1 tbsp (15ml) lemon juice, freshly squeezed
  • 1 tsp (5g) salt
  • 1/2 tsp (2.5g) turmeric powder
  • 2 tbsp (30ml) ginger-garlic paste (equal parts ginger and garlic, ground into a paste)
  • 2 tbsp (30ml) Andhra chili paste
  • 1 tbsp (15ml) coriander powder
  • 1 tsp (5g) cumin powder
  • 1/2 tsp (2.5g) garam masala
  • 1/4 tsp (1.25g) black pepper powder
  • 1 tbsp (15ml) rice flour
  • 1 tbsp (15ml) gram flour (besan)
  • 1 tbsp (15ml) chickpea flour
  • 2 tbsp (30ml) vegetable oil
  • Salt to taste
  • 1/2 cup (120ml) vegetable oil, for shallow frying
  • Fresh coriander leaves, chopped, for garnish (optional)
  • Lemon wedges, for serving

Instructions:

  1. Pat the fish pieces dry with paper towels. In a bowl, marinate the fish with lemon juice, salt, and turmeric powder. Set aside for 15 minutes.
  2. In a separate bowl, combine the ginger-garlic paste, chili paste, coriander powder, cumin powder, garam masala, black pepper powder, rice flour, gram flour, vegetable oil, and salt. Mix well to form a thick paste.
  3. Add the Andhra spice paste to the fish and mix gently, ensuring each piece is well coated. Cover and refrigerate for at least 45 minutes.
  4. Heat the vegetable oil in a large skillet over medium-high heat. The oil should be hot but not smoking. Test with a small piece of fish to ensure it sizzles gently.
  5. Carefully place the marinated fish pieces in the hot oil, ensuring not to overcrowd the pan. Fry in batches.
  6. Fry the fish for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
  7. Remove the fish from the skillet using a slotted spoon and place it on a plate lined with paper towels to drain excess oil.
  8. Garnish with fresh coriander leaves (if using) and serve hot with lemon wedges.