Clean fish and don't forget to remove the stubborn scale next to the tail
Use lots of lime or lemon making sure to rub each fish to help cut the fishy smell
Don't rinse out all the lemon
Add all your seasoning including half of the turmeric
Transfer the fish to a ziplock bag or container that can fit in the refrigerator to marinate
Leave it for 30 minutes to an hour. I left mine overnight to soak in the seasoning
Mix flour, paprika and rest of the turmeric in a flat plate
Toss slightly wet fish in flour mixture on both sides. The wetness should be just enough to make the flour stick, and not too much to make the crust doughy or cause it to "aggressively" react to the water.
Fry until brown on both sides. If you like it more dry, you can leave it longer to get crispy. If you prefer it a little softer like I do, then brown to golden brown is just fine.