Ingredients:

250 grams of Boneless Fish cut into 2 cm Pieces having 0.5 to 1 cm thickness( I used Tilapia)
Required Oil for Shallow Frying

For the Fish Masala:

1 tsp of red chilli Powder
4 tsp or 1 tbsp of Coriander Powder
1/4 tsp of Black Pepper Powder
1/4 tsp of Kashmiri Red chilli Powder
1/2 tsp of fennel seeds Powder
1/4 tsp of Onion Powder
1/2 tsp of Salt
1/4 tsp dry ginger Powder
5 to 10 Curry Leaves
1/4 tsp of Garlic Powder
1 tbsp of Lime Juice (lemon and Lime are not the same, Lime is in Green color)
3 to 4 tsp of plain Water

For the Batter:

3 tbsp of Starch
1/4 cup of water

Procedure:

Step 1: Marination

1. Wash the Fish and dry it with Kitchen Towel or Paper Towel.
2. To a bowl add all the dry Ingredient for Masala and mix well.
3. Add in the Lime juice and again mix well.
4. Now add the water little by little and make a thick Paste.
5. Spread the Masala Smoothly on the Fish and let it marinate for 20 minutes or so.

Step 2 : Batter Preparation

6. In a small deep bowl, add the ingredients for Batter and Mix well with a spoon. The batter should be thin and without Lumps.

Step 3 : Frying

7. Heat up required oil for shallow frying. Oil should be really hot.
8. Take a piece of Marinated Fish, Dip the fish into the batter and coat very well. Then place the batter coated fish in hot oil. You have to fry the fishes in batches. While frying Temperature of the oil should not drop so, Don’t overload the Pan.
7. Let the fishes fry for 30 seconds to a minute or until the bottom of the fish is roasted. Then, turn over the fish and cook the other side Similarly.
8. Drain the Fish on the Kitchen paper towel to remove excess oil.
9. Serve the hot Fish fry with rice, rasam, sambhar or curd.

Note:

Do not flip the Fish, before it is well cooked. If you try to turn over the fish before it is cooked, Fish may stick to the Pan and break into pieces.