Crispy Pomfret Fry: A Classic Indian Fish Recipe

Pomfret, with its delicate, flaky white flesh, is a prized fish in Indian cuisine. Its mild flavor lends itself beautifully to a variety of preparations, but few dishes capture its essence quite like a perfectly crispy Pomfret Fry. This classic recipe, passed down through generations, elevates the simple act of frying fish into a culinary experience. The result is a dish that's both incredibly flavorful and satisfyingly crunchy, a testament to the magic of simple ingredients expertly combined. Imagine the satisfying crunch of the golden-brown exterior giving way to the succulent, moist interior—a true taste of paradise.

This recipe offers a foolproof method to achieve that perfect balance of crispy exterior and tender interior. We'll guide you through each step, from prepping the fish to mastering the frying technique, ensuring your Pomfret Fry turns out restaurant-quality every time. Ready to embark on this culinary journey? Let's dive into the step-by-step instructions!

Tools Needed

• Pan
• Knife
• Mixing bowl
• Plate

Ingredients

• Pomfret fish
• Red chili powder
• Turmeric powder
• Coriander powder
• Asafoetida (hing)
• Ginger-garlic paste
• Green chilies
• Lemon juice
• Salt
• Semolina (sooji)
• Gram flour (besan)
• Oil

Step-by-Step Instructions

Step 1. Prepare the Pomfret

• Wash, trim fins, tail, head, remove eyes, gut, and clean thoroughly under running water.

Step 2. Marinate and Coat the Fish

• Mix red chili powder, turmeric powder, coriander powder, asafoetida, ginger-garlic paste, green chilies, lemon juice, and salt.
• Generously rub the spice mixture into each crevice of the fish. Let it marinate for 10 minutes.
• Mix semolina and gram flour with a little salt.
• Dip each fish piece into the semolina-gram flour mixture, ensuring it's fully coated.

Step 3. Fry the Pomfret

• Heat oil in a pan over moderate flame. Carefully place the coated fish pieces into the hot oil.

Step 4. Achieve Crispiness

• Fry for approximately a minute on each side, or until golden brown and crispy.

Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas

Tips

• Use fresh, firm fish for the best results.
• Be generous with the spice mix to avoid bland fish.
• You can use a metal pan or an iron tawa for frying.

Nutrition

• Calories: 200-250
• Fat: 10-15g
• Carbs: 15-20g
• Protein: 20-25g

FAQs

1. Can I use frozen pomfret for this recipe?

Yes, but ensure it's completely thawed and patted thoroughly dry before marinating and frying. Excess moisture will prevent crispiness.

2. How do I ensure my pomfret fry is crispy?

Properly drying the fish is key. Pat it very dry with paper towels after marinating. Use enough oil for deep frying and don't overcrowd the pan. Fry in batches for even cooking and crispiness.

So there you have it—a perfectly crispy Pomfret Fry, ready to be enjoyed! This recipe is a testament to the simplicity and deliciousness of classic Indian cooking. Now go ahead, impress your friends and family with this unforgettable dish!