Crispy spicy fried pabda fish

Ingredients

• 4 to 5 medium-sized pabda fish
• 1 tablespoon of lemon juice
• 1/2 teaspoon of ginger paste
• 1/2 teaspoon of garlic paste
• 1/2 teaspoon of turmeric powder
• 1.5 teaspoons of chili powder
• 1/4 cup of dried cilantro
• 1/4 teaspoon of ground cumin
• 1.5 tablespoons of rice flour or cornstarch
• salt
• Mustard or soybean oil for deep frying

Thoroughly clean the fish, rinse them, and allow them to drain.

Place them in a container, rub them with lemon juice and salt, and then let them sit for 5 minutes.

Add the ginger paste, garlic paste, turmeric, chili pepper, cilantro, and cumin, then thoroughly coat the fish.

Cover and let marinate for 10 to 15 minutes.

Just before frying, lightly dust the fish with rice flour or cornstarch and gently coat them to create a thin crust.

Heat the oil in a large frying pan or wok.

When the oil is very hot and smoking, reduce the heat to medium and carefully place the fish in the oil.

Do not return the fish to the pan until the first side is nicely browned and crispy, about 3 to 4 minutes.

Then, gently return it to the spatula and cook the other side in the same way.

Drain the fish thoroughly on paper towels to remove excess oil.