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  1. Remove the juice of the lemons. Marinate the fish pieces in the lemon juice, pickle masala, ginger garlic paste, haldi powder and salt and leave them for atleast an hour.
  2. Mix the besan and maida. Do not add water. Take the marinated fish pieces and roll them in the besan, maida mixture till evenly coated.
  3. Shallow fry in oil on a skillet or non stick tawa on low heat till crisp and evenly browned.
  4. If you have some left over marinade just toss in the remaining besan and maida. Add a little water to make a thick batter. Now dip the potato roundel in it and pan fry them on low heat. Serve the achari fish tikka with crisp white onions.

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