Bengali Fish Fry

Method

1. Clean and pat fish fillets dry. Mix cumin, turmeric, chili powder, and salt.
2. Coat fish evenly with the spice mix.
3. Heat oil in a pan, add fish, and fry until golden and crisp.
4. Remove, drain, and serve with lemon or chutney.
5. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.