Karachi Style Fish Fry

Wash the fish thoroughly and pat it completely dry with paper towels. Make shallow scores on the thicker parts of the fish to allow the marinade to penetrate deeply. Set aside.

In a large bowl, combine ginger-garlic paste, lemon juice, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, crushed carom seeds, and salt. Add 2-3 tablespoons of water to form a thick, smooth paste. Ensure there are no lumps.

Generously apply the prepared spice paste all over the fish pieces, ensuring it gets into the scores. Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-3 hours for best flavor. For an even more intense flavor, marinate overnight.

In a separate shallow dish, mix together the chickpea flour (besan) and rice flour. This flour mixture will create the crispy outer layer of the fish fry. Do not add water to this mixture.

Just before frying, take each marinated fish piece and lightly dredge it in the chickpea and rice flour mixture, ensuring an even, thin coating on all sides. Gently shake off any excess flour.

Heat cooking oil in a large karahi or deep frying pan over medium-high heat. The oil should be hot enough (around 175°C or 350°F) but not smoking. Carefully place 2-3 fish pieces into the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes on each side, or until golden brown and cooked through. The exact time depends on the thickness of the fish.

Once cooked, remove the fish from the oil using a slotted spoon and place it on a wire rack or a plate lined with paper towels to drain excess oil. Repeat with the remaining fish. Serve hot with a sprinkle of chaat masala, lemon wedges, and your favorite mint chutney or raita.