Topse Fish Fry

Cut the topse fish into medium‑sized pieces (about 2‑3 inches).

Season the fish with salt, turmeric powder, and red chilli powder, then mix well and let it marinate for 1 hour at room temperature.

While the fish marinates, blend ginger, garlic, green chilies, and dry red chilies in a food processor until a smooth paste forms.

Add most of the spice paste (reserve about 1‑2 tbsp) to the marinated fish, stir to coat evenly, and let it rest for another hour.

Prepare the batter: in a large bowl combine besan and rice flour in equal parts, then stir in kalonji, a pinch of salt, turmeric, red chilli powder, and the remaining spice paste.

Gradually whisk in water until a thick, smooth batter forms; it should coat the back of a spoon without dripping.

Stir a pinch of baking soda into the batter and add a splash of hot oil to improve crispness.

Heat enough oil in a deep pan to a temperature of 350°F (350°F).

Dip each marinated fish piece into the batter, ensuring a full coating, and carefully place it in the hot oil.

Fry the fish for 4–5 minutes, turning once, until the coating is golden brown and crisp.

Using a slotted spoon, remove the fish and drain on paper towels.

Immediately sprinkle chat masala over the hot fish for a tangy finish.

Serve the fish hot with lemon wedges and a side of fresh salad.