Amritsari fish

Step 1: Pat 1 ⅓ lb firm white fish fillets dry. Toss with 2 tbsp lemon juice, 1 tbsp ginger-garlic paste and 1 tsp salt and leave in the fridge for 15 minutes. Don't leave it much longer; the lemon starts to 'cook' the outside and the fish turns mushy.

Step 2: In a bowl mix 2 ⅞ oz gram flour (besan), 2 tbsp rice flour, 1 tsp ajwain (carom seeds), 2 tsp Kashmiri chilli powder, ¼ tsp ground turmeric and ½ tsp garam masala. Whisk in ¼ cup cold water a little at a time to a thick batter that coats the back of a spoon like double cream.

Step 3: Add the fish and its marinade to the batter and turn gently until every piece is coated.

Step 4: Heat 4 ¼ cups vegetable oil in a deep, heavy pan or karahi to 350°F (a drop of batter should rise at once and sizzle). Fill the pan no more than a third full and never leave hot oil unattended.

Step 5: Fry the fish 5–6 pieces at a time for 4–5 minutes, turning once, until deep golden and crisp. Common mistake: frying too many pieces at once; the oil temperature drops and the batter soaks up oil and goes soggy.

Step 6: Check one piece: the fish inside should be opaque and flake easily. Lift out with a slotted spoon and drain on kitchen paper while you fry the rest, letting the oil come back to temperature between batches.

Step 7: Sprinkle with 1 tsp chaat masala and serve hot with 4 lemon wedges and 1 red onion, plus mint chutney.