Squeeze the lemon juice over the fish, sprinkle w a little salt (not included in ingredients), add the garlic paste and mix deftly.
Coarsely grind the coriander seeds, cumin seeds, and ajwain in a grinder (4-5 seconds) and add to the fish along with the rest of the spices and the methi
Set aside for 20 minutes
Heat an inch or more of oil in a pan.
When the oil starts to shimmer then mix the breadcrumbs and besan into the fish to give good coverage. If the mixture is too dry then add a splash of water, but not too much. You want the mixture to stick to the fish, but not become gummy. If it does become gummy then add a little more besan and breadcrumb
Test fry a piece of fish 3 minutes on each side, adjust seasoning if needed.
Continue frying the fish in batches and drain on paper towels.
Serve right away with tartar sauce, wedges of lemon and chaat masala on the side
Good News Air Fryer Owning Friends: several readers have confirmed with me that this recipe does well in the air fryer too!