Bengali Fish Fry

Step 1

Pat the fish fillets completely dry with paper towels, pressing gently on both sides — this ensures they crisp instead of steam when fried.

Step 2

Rub each fillet on both sides with the turmeric powder, red chili powder, cumin seeds, lemon juice, salt, and pepper until evenly coated.

Step 3

Heat 3 tablespoons of oil in a 12-inch skillet over medium-high heat until it shimmers and a drop of water sizzles on contact, about 2 minutes.

Step 4

Slide the fish fillets into the hot oil, skin-side up, and cook without moving them for 4 minutes until the bottom is golden brown and crispy.

Step 5

Flip each fillet carefully with a thin spatula and cook the skin side for 2–3 minutes until the skin is deep golden and the flesh is opaque throughout.

Step 6

Transfer the fish to a serving plate lined with paper towels to drain excess oil.