1. **Prepare the Fish:**
– Clean the fish pieces and pat them dry with a paper towel.
– Place the fish in a bowl, add lemon juice, and rub it gently over the fish pieces. This will help reduce any fishy smell.
– Let it rest for about 10 minutes.
2. **Marinate the Fish:**
– In a separate bowl, combine ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt.
– Add the rice flour (or cornflour) and besan (gram flour) to the spice mixture. Mix well to form a thick paste. You can add a little water if the paste is too dry.
– Apply this marinade evenly over the fish pieces, ensuring they are well coated. Let the fish marinate for at least 30 minutes (the longer, the better for flavor).
3. **Fry the Fish:**
– Heat oil in a frying pan over medium heat. There should be enough oil to shallow fry the fish pieces.
– Once the oil is hot, gently place the marinated fish pieces into the pan, making sure not to overcrowd them.
– Fry the fish on medium heat for about 3-4 minutes on each side or until they turn golden brown and crispy. Flip the fish pieces carefully to avoid breaking them.
– Once done, remove the fish from the pan and place them on a paper towel to absorb any excess oil.
4. **Serve:**
– Arrange the fish fry on a serving platter.
– Garnish with freshly chopped coriander leaves and lemon wedges.
– Serve hot with mint chutney, tomato ketchup, or as a side with rice and curry.
### **Tips:**
– **Use firm fish** like Rohu, Kingfish, or Tilapia to avoid breaking while frying.
– Marinating the fish for a longer time enhances the flavor.
– **Adjust the spice level** according to your preference by increasing or decreasing the amount of red chili powder.
– For a **crispier texture**, you can double coat the fish by dipping it in a beaten egg before coating it in breadcrumbs or semolina.
Enjoy your crispy and flavorful **Fish Fry**! 
