Karachi Style Fish Fry

Wash the fish pieces thoroughly and pat them completely dry with paper towels. In a large bowl, combine the fish with 2 tablespoons of lemon juice, 1 tablespoon of ginger-garlic paste, and 1 teaspoon of salt. Mix well to coat every piece. Cover and refrigerate for at least 15 minutes, or up to 30 minutes.

In a separate bowl, combine the red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder, and ajwain. Mix these dry spices well to create a uniform blend.

To the dry spice blend, add the gram flour, rice flour, remaining 1 tablespoon of ginger-garlic paste, remaining 2 tablespoons of lemon juice, and the remaining 1/2 teaspoon of salt. Gradually add water, starting with 1/4 cup, and mix to form a thick, smooth batter. It should be thick enough to cling to the fish, but not overly pasty. If using, add chopped green chilies and fresh coriander to the batter.

Add the marinated fish pieces to the prepared batter. Ensure each piece is thoroughly coated with the batter, making sure there are no dry spots. Let the fish rest in the batter for another 5-10 minutes if time allows, for the flavors to meld.

Heat the oil in a deep frying pan or wok over medium-high heat. To check if the oil is ready, drop a tiny bit of batter into it; if it sizzles and floats to the top immediately, the oil is at the correct temperature (around 175-180°C or 350-356°F).

Carefully place the coated fish pieces into the hot oil, ensuring not to overcrowd the pan. Fry in batches for about 5-7 minutes per side, or until the fish is golden brown and crispy on the outside and cooked through and flaky on the inside. Turn occasionally for even frying.

Once fried, remove the fish pieces with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Sprinkle generously with chaat masala while still hot. Serve immediately with fresh lemon wedges, mint chutney, or tamarind chutney.