Amritsari Fish

Pat white fish dry and toss with lemon juice, ginger garlic paste and salt. Leave for 10 minutes.

Mix gram flour, rice flour, carom seeds, kashmiri chili powder, turmeric and garam masala. Add to seasoned fish with 1 to 2 tablespoons of water and toss so every piece is thinly coated.

Brush the basket and coated fish with mustard oil. Air fry in a single layer, in 2 batches, flipping halfway, until crisp and the fish flakes easily.

Serve hot with lemon and sliced onion.