Regarding the Bhetki fillet!

1. To make batter fry, you will need a specific cut of the fish as mentioned earlier.
2. Ask your fish vendor for the batter fry (or butter fry) cut or inform them of the required specification.

For marination:

1. In a bowl, combine onion paste, ginger paste, garlic paste, green chili paste, lemon juice, black pepper powder, salt, and garlic powder using a spoon.
2. Adjust the amount of chili paste, pepper powder, and salt according to your taste.
3. Next, marinate the fish fillets with this mixture.
4. Place the marinated fish and the remaining marinade in a flat or rectangular tray, then cover it with cling film.
5. Keep it in the refrigerator for 30 minutes.

Preparing the Batter with butter!

1. Keep ice-chilled water within reach.
2. In a bowl, mix plain flour and corn flour together.
3. Add garlic powder, black pepper powder, salt, baking powder, and fruit salt to the mixture, then whisk it.
4. Now, add one egg to the mixture.
5. Gradually add chilled water, starting with 1 cup, until the batter reaches the desired consistency.
6. As needed, adjust the amount of water.
7. The batter should be slightly thick.
8. Let the batter sit at room temperature for 15 minutes.
9. Melt butter and add it to the batter, then mix it well.
10. Allow the batter to rest for an additional 15 minutes before using it to make the fries.
11. Give the batter a final whisk before using.

Steps to Prepare Bhetki Batter Fry:

1. Begin by heating the oil in a large, deep pan until it reaches the desired temperature.
2. Maintain a medium heat throughout the frying process.
3. Retrieve the marinated fish from the refrigerator.
4. Carefully coat each fish with the prepared batter and gently place it into the hot oil.
5. Depending on the size of the pan, you can fry 2-3 fish at a time.
6. After 2 minutes of frying, flip the fish over and continue frying for an additional 2 minutes.
7. Keep the heat low to ensure even cooking.
8. Fry for an extra minute, adjusting the cooking time based on the desired color and crispness.
9. The fried fish should have a golden hue and a satisfying crunch.
10. Remove the fish from the oil and allow any excess oil to drain by placing it on a paper towel or kitchen towel.
11. To further drain excess oil, you can use a bamboo basket. Repeat the process with the remaining fish batter fry.
12. Serve the fried fish hot, accompanied by Kashundi sauce.