Bengali Fish Fry with Mustard Oil

Method

1. Mix gram flour with red chili powder, turmeric, cumin, and salt.
2. Dip fish fillets in the flour mixture, ensuring they are well coated.
3. Heat mustard oil in a pan until smoking, then fry fish until golden brown.
4. Drain on paper towels and serve with lemon wedges.
5. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.