Make the marinade by adding lemon juice, kashmiri red chilli powder, red chilli powder, black pepper powder, methi powder, turmeric powder and salt. Mix well.

Pat the fillets dry using some paper towels. Add the fish fillets and coat gently with the masala paste. Allow the marinade to set for at least 10 to 15 minutes to an hour to work its flavorful magic.

Coat the marinated fish fillets with breadcrumbs. Gently press down on it to ensure that the coating sticks and covers the entire fillet. Let the fillets rest for a few minutes before frying to allow the breadcrumbs to absorb any moisture and dry enough to form a stable crust.

Once the fillets are coated, heat your pan on medium-high heat. Add oil. Place few fillets into the pan. Do not over crowd them. Shallow fry the fish fillets until golden brown and crisp on both sides. Remove from pan and place them on paper towels so that the excess oil can be drained off. Once cool, it will get crispy. Garnish with lemons.

Serve hot Basa Fish Fry with steamed rice and fish curry.