Step by step

Method

4 steps

1. 1

   Pat 1 lb firm white fish fillets (cod, haddock, or basa) dry and cut into palm-size pieces. Toss with 2 tablespoons lemon juice, 1 teaspoon ajwain (carom) seeds lightly crushed between your fingers, 1 tablespoon ginger-garlic paste, 1 teaspoon chili powder, ½ teaspoon turmeric, and ¾ teaspoon salt. Marinate 15 minutes at room temp — the fish should look coated and smell citrusy-spicy, not sit so long it starts to weep.

2. 2

   Whisk ½ cup chickpea flour (besan) and 2 tablespoons rice flour or cornstarch with just enough water to make a thick batter that coats a spoon and slowly drips — thicker than pancake batter, thinner than paste. Dip each fish piece so it's fully coated; let excess drip off.

3. 3

   Pour oil into a wide skillet to about ¼-inch depth and heat over medium until a drop of batter sizzles immediately (about 350°F if you have a thermometer). Fry fish in batches without crowding, 3–4 minutes per side, until deep golden and the thickest piece flakes easily with a fork — no translucent center. Don't crank the heat or the coating burns before the fish cooks.

4. 4

   Drain on a rack or paper towels. Dust with chaat masala while hot and serve with lemon wedges and sliced onion. You want crisp, fragrant fish with a light besan crust and soft flakes inside — not greasy pale coating or dry, overfried fish.