Karachi Style Fish Fry

Wash the fish pieces thoroughly and pat them completely dry with paper towels. Ensure there is no excess moisture, as this helps the marinade adhere better and results in a crispier fry.

In a large bowl, combine ginger garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, crushed carom seeds, gram flour, rice flour, lemon juice, and salt. Add water gradually, mixing well to form a thick, uniform paste.

Add the dried fish pieces to the marinade bowl. Gently coat each piece of fish evenly with the spice paste. Cover the bowl and refrigerate for at least 30 minutes, or ideally for 2-3 hours, to allow the flavors to penetrate the fish.

Heat cooking oil in a deep frying pan or wok over medium-high heat. The oil should be hot enough for deep frying, around 175-180C (350-360F). To test, drop a small piece of marinade; it should sizzle immediately.

Carefully place the marinated fish pieces into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary. Cook for 4-6 minutes on each side, until the fish is golden brown, crispy, and cooked through. The exact time depends on the thickness of the fish.

Once fried, remove the fish pieces from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve immediately with fresh lemon wedges, mint chutney, or tamarind chutney.