Batter Fried Fish

Cut the fish fillets into pieces about 5–6 cm long. Pat them completely dry with paper towels.

Marinate the fish: combine ginger-garlic paste, lemon juice, 0.25 tsp turmeric, 0.5 tsp red chilli powder, and 0.5 tsp salt. Rub this marinade all over the fish pieces and let them rest for 15 minutes.

Prepare the batter: In a bowl, whisk together all-purpose flour, rice flour, remaining turmeric, remaining red chilli powder, coriander powder, egg, and remaining salt. Add cold water gradually and whisk until you have a smooth, thick batter with no lumps.

Heat coconut oil in a deep frying pan or kadai over medium-high heat until it reaches 180°C (355°F).

Dip each marinated fish piece into the batter, letting any excess drip off.

Carefully lower the battered fish into the hot oil. Fry in batches of 3–4 pieces to avoid crowding.

Fry for 3–4 minutes on the first side until golden and crisp, then flip and fry for another 2–3 minutes.

The fish is done when the batter is deep golden and the fish flakes easily when tested with a fork.

Remove with a slotted spoon and drain on paper towels.

Serve immediately garnished with fresh coriander and lemon wedges alongside coconut chutney or a simple onion salad.