In a large bowl, combine all the ingredients except the fish. Make sure the spices, flours, pastes, and lemon juice are evenly mixed.

Gradually pour in the water while stirring continuously. Mix until the batter is smooth, thick, and free of lumps.

Gently add the fish pieces to the batter, ensuring each piece is fully coated. Cover the bowl and leave it to marinate for 30 minutes at room temperature.

Heat oil in a deep pan, wok, or fryer over medium-high heat until it reaches a steady temperature suitable for deep frying.

Carefully place the marinated fish pieces into the hot oil, ensuring they do not overcrowd the pan. Fry for 6–8 minutes, turning occasionally so each side cooks evenly and achieves a golden, crisp texture.

Once cooked through, remove the fish with a slotted spoon and drain on paper towels to remove excess oil.

Serve hot immediately.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 4