4 fish fillets (tilapia, kingfish, or pomfret)

2 tablespoons lemon juice

1 teaspoon salt

1 teaspoon turmeric powder

2 teaspoons red chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala

1 tablespoon ginger-garlic paste

2 tablespoons rice flour

2 tablespoons gram flour (besan)

2 tablespoons water (adjust as needed for paste)

3 tablespoons oil (for frying)

Fresh coriander leaves, for garnish

Lemon wedges, for serving

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Rinse fish fillets and pat dry with a paper towel.

In a bowl, mix lemon juice, salt, turmeric, red chili powder, cumin, coriander, garam masala, and ginger-garlic paste to form a thick paste.

Add rice flour and gram flour, mixing in water gradually until a smooth coating paste forms.

Rub the spice paste evenly over each fish fillet. Marinate for at least 30 minutes.

Heat oil in a non-stick pan over medium heat.

Place marinated fish fillets in the pan and cook for 3–4 minutes on each side, or until golden brown and crispy.

Remove from the pan and drain on paper towels.

Garnish with fresh coriander and serve hot with lemon wedges.