Clean the fish, and pat dry all the excess moisture. Set aside.
In a small bowl, mix together the salt, haldi powder, and hing powder. The first marinade / rub is ready.
Apply this rub to the pieces of fish, ensuring you apply it evenly all over. Set aside for 15-20 minutes.
In another small bowl, mix together - chilli powder, garam masala powder, coriander powder, cumin powder, garlic powder, and dried coriander flakes (optional).
Apply this second spice rub to the pieces of fish, ensuring you apply it evenly all over. Set aside for 30 minutes.
Once you have let the fish marinate in the spices well, it’s time to apply the outer crust coating. This is also a good time to start heating up the pan you will be frying the fish in.
For the crust coating - in a flat wide paraat dish or even a plate will do - mix together the rava, rice flour, and salt (optional). Place the pieces of fish in this crust coating, and coat the pieces well with it on all sides.
Finally, it’s time to pan fry the fish, for which add a few tablespoons of oil in the heated pan, and place the fish pieces on the pan, a few pieces at a time.
I recommend frying the fish in small batches (and not overcrowding the pan) on medium heat for about 3-4 minutes on each side. So in total it should take 6-8 minutes for both sides. Then I personally like to fry the 2 sides with the skin for a minute each. So it takes me 10 minutes per batch.
Once the fish changes color and develops a slight crispy char on the surface, it’s done, and ready to serve.