Spicy South Indian Fish Fry

1.Rinse the fish fillets under cold water and pat them dry with paper towels. Set aside.

2.In a mixing bowl, combine fish fry masala, turmeric powder, red chili powder, coriander powder, black pepper powder, ginger-garlic paste, lemon juice, chopped curry leaves, and salt. Mix well to form a thick marinade.

3.Add the fish pieces to the marinade and coat them thoroughly. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.

4.After marination, sprinkle rice flour and chickpea flour over the fish pieces and gently toss to coat evenly. This will help achieve a crispy texture when fried.

5.Heat oil in a heavy-bottomed frying pan over medium heat. To test if the oil is ready, drop a pinch of flour into the oil; it should sizzle immediately.

6.Carefully place the fish pieces in the hot oil without overcrowding the pan. Fry each side for about 3-4 minutes or until the exterior is golden brown and crisp, and the fish is cooked through.

7.Use a slotted spoon to remove the fried fish and drain on paper towels to remove excess oil.

8.Serve hot as a snack or with steamed rice and a side of coconut chutney or lemon wedges for a main course.