Taryal Machhi

Instructions

1. 1

   Prepare the Fish and Marinade

   • Rinse the fish fillets under cold water and pat them completely dry with paper towels. This is a crucial step for achieving a crispy exterior.
   • In a medium bowl, combine besan, ginger-garlic paste, green chili paste, turmeric powder, red chili powder, coriander powder, cumin powder, amchur powder, and salt.
   • Add the lemon juice and 1 tablespoon of water. Mix well to form a thick, smooth paste. If the paste is too thick, add the remaining water, one teaspoon at a time, until it reaches a consistency that will coat the fish without dripping off.
2. 2

   Marinate the Fish

   • Gently apply the marinade to each fish fillet, ensuring an even coating on all sides.
   • Set the fish aside to marinate at room temperature for at least 15-20 minutes. This allows the spices to penetrate the fish.
3. 3

   Shallow Fry the Fish

   • Pour the vegetable oil into a wide, heavy-bottomed skillet or pan and heat over medium-high heat. The oil is ready when it shimmers, or when a tiny drop of marinade sizzles instantly.
   • Carefully place the marinated fish fillets in the hot oil in a single layer. Do not overcrowd the pan; fry in two batches if necessary to maintain the oil temperature.
   • Fry for 4-5 minutes on the first side, or until a deep golden-brown crust forms. Avoid moving the fish too much.
   • Gently flip the fillets using a spatula and cook for another 4-5 minutes on the other side until cooked through, crisp, and golden.
4. 4

   Garnish and Serve

   • Once cooked, remove the fish from the pan and place on a wire rack to drain excess oil, which helps keep the bottom crispy.
   • Immediately sprinkle the hot fish with chaat masala for an extra burst of flavor.
   • Garnish with freshly chopped coriander leaves. Serve hot with lemon wedges, onion rings, and green chutney.