Take the fish in a colander and wash them under running water for a minute. Strain the water completely. Now, apply a half tablespoon of salt and one tablespoon of lemon juice to the fish and mix gently.

Spread a clean thick kitchen towel and arrange the bombil fish on it. Cover it with another thick clean kitchen towel. Put a flat object on it like a vegetable chopper to create equal pressure. And put a heavy object on a chopper. Leave it like this for 45-60 minutes.

Now transfer the fish to a mixing bowl or plate. Add ginger-garlic paste, turmeric powder, red chili powder and garam masala to it.

Mix it gently to coat the ingredients on all pieces of fish equally. Keep in mind we have already applied salt to it.

Let it marinate for 5-10 minutes.

Take rice flour, rava, red chili powder and a pinch of salt in a plate. Mix it well.

Heat 4-5 tablespoons of oil in a pan.

Put a marinated bombil fish in a coating plate and coat it completely with the mixture. Coat 4-5 pieces as per size on a frying pan.

Transfer the coated fish to a pan carefully. And let them cook for more than a minute on medium flame. Do not rush to flip them.

After a minute flip them and fry them from both sides until they become crisp and in golden brown color. You can flip multiple times if required.

Once fried equally in a crisp golden color. Transfer them to a tissue to soak excess oil.

Serve crispy bombil tawa fry with green chutney or as a side dish.