Clean and wash the fish fillets thoroughly. Pat them dry with a paper towel and make shallow cuts on both sides of the fillets. This will help the marinade to penetrate.
In a bowl, mix red chili powder, turmeric powder, lemon juice, salt, and ginger-garlic paste to form a smooth marinade. Apply this marinade generously all over the fish fillets, ensuring the spices coat the fish well.
Take a frying pan or skillet and pour enough oil to shallow fry the fish. Heat the oil on medium-high heat. Make sure the oil is sufficiently hot before adding the fish.
Take rice flour or semolina in a shallow plate. Take each marinated fish fillet and coat it evenly with the flour or semolina. This helps create a crispy outer layer when frying.
Once the oil is hot, carefully place the coated fish fillets in the pan. Fry the fish for about 3-4 minutes on each side or until they turn golden brown and crispy. Be gentle while flipping the fillets to avoid breaking them.
Once fried, remove the fish fillets from the oil and place them on a plate lined with paper towels. This helps absorb excess oil from the fried fish.
Sprinkle some freshly chopped coriander leaves on top of the fried fish for added flavor and presentation.
Mangalorean Fish Fry is best enjoyed hot and crispy. Serve it with some lemon wedges and a side of sliced onions or a fresh salad for a delightful meal.