Clean the fish thoroughly, pat dry with paper towels, and make deep slits on both sides of each fish to create pockets for the masala.

In a small blender or food processor, combine the dried Kashmiri chilies, garlic, ginger, cumin seeds, black peppercorns, cloves, turmeric powder, and salt.

Add the vinegar to the spices and blend until it forms a smooth, thick, and vibrant red paste. Add a few extra drops of vinegar if the mixture is too dry, but avoid using water to ensure the masala stays rich and thick.

Generously stuff the prepared Recheado masala paste into the slits and the belly of each fish, then rub any remaining paste over the outside. Let the fish marinate for at least 15 minutes at room temperature.

Spread the fine semolina evenly on a large plate. Gently press each marinated fish into the semolina, ensuring both sides are completely coated for a crispy crust.

Heat the vegetable oil in a large skillet over medium-high heat until it begins to shimmer. Carefully place the coated fish into the pan, working in batches if necessary so you don't overcrowd the skillet.

Pan-fry the fish for 5 to 7 minutes on each side until the semolina crust is golden brown and crispy, and the fish flakes easily with a fork.

Transfer the fried fish to a plate lined with paper towels to drain any excess oil. Serve hot with steamed white rice, a simple dal, and a squeeze of fresh lime juice.