Bihari Fish Fry with Lemon Wedge

Instructions

1. 1

   Prepare the Fish

   • Rinse the fish steaks thoroughly under cold running water.
   • Pat each piece completely dry with paper towels. This step is crucial for achieving a crispy crust.
2. 2

   Create the Marinade

   • In a large mixing bowl, combine the ginger-garlic paste, lemon juice, besan, rice flour, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, ajwain, and salt.
   • Mix everything together until you have a thick, smooth, and lump-free paste. If the paste is too dry, add 1-2 teaspoons of water to get a spreadable consistency.
3. 3

   Marinate the Fish

   • Add the dry fish pieces to the marinade.
   • Use your hands to gently coat each steak evenly on all sides.
   • Cover the bowl and let the fish marinate for at least 30 minutes at room temperature. For a deeper flavor, you can refrigerate it for up to 2 hours.
4. 4

   Shallow Fry the Fish

   • Heat the mustard oil in a wide, heavy-bottomed skillet or pan over medium-high heat. The oil is ready when a tiny drop of marinade sizzles instantly.
   • Carefully place a few marinated fish pieces into the hot oil, ensuring not to overcrowd the pan. Cook in batches if needed.
   • Fry for 4-5 minutes on the first side until it turns golden brown and crisp.
   • Gently flip the pieces and fry for another 4-5 minutes on the other side until fully cooked and crispy. The fish should be opaque and flake easily.
5. 5

   Drain and Serve

   • Remove the fried fish from the pan and place it on a wire rack or a plate lined with paper towels to drain excess oil.
   • While the fish is still hot, sprinkle it generously with chaat masala.
   • Garnish with freshly chopped coriander leaves and serve immediately with lemon wedges on the side.