Wash the fish fillets thoroughly under running water. Pat them dry with paper towels to remove excess moisture. This helps the seasoning and batter stick better.

If using whole fish or thick fillets, make a few slits on each side. This helps the marinade penetrate and flavour the fish better.

In a small bowl, combine the black pepper, cumin powder, garam masala powder, ginger-garlic paste, lemon juice, oil, turmeric, kashmiri chilli powder and salt.

Add a little more oil if necessary to make a thick paste. This paste should be thick enough to coat the fish fillets without dripping off.

Rub the spice paste generously over the fish fillets, making sure they are well coated, including inside the slits.

Let the fish marinate for at least 30 minutes. For best results, marinate in the refrigerator for 1-2 hours to allow the flavours to penetrate deeply.

In a heavy-bottomed pan or skillet, heat enough oil for shallow frying over medium heat.

Add a few curry leaves and slit green chillies to the oil. This will flavour the oil and add an extra dimension to the dish. However, this step is optional.

Place the fish fillets in the hot oil, making sure not to overcrowd the pan. Fry the fish for about 3-4 minutes on each side or until they are golden brown and crispy.

Use a slotted spoon to remove the fish from the oil and drain them on paper towels to remove excess oil.

Serve the fish hot, garnished with fresh curry leaves and lemon wedges.

Pair them with steamed rice, lemon rice, coconut chutney, or a side of green salad.