Pomfret Fish Fry Recipe (North Indian Style) Pan + Air Fryer
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Pomfret Fry is a delicious fish fry recipe in which Pomfret fish is marinated in a spicy paste made with a simple set of spices. Prepare this spicy North Indian-style Pomfret Fry using my easy recipe. It comes together in under 30 minutes using a few simple ingredients. Serve it as an appetizer or a side dish with your Indian-style meals.
Here are some more fish recipes you can make at home: Kerala Style Fish Molee, Kerala Fish Curry, and Alleppey Fish Curry.
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Table of Contents
A few weeks before moving to the US, I was trying out dishes that I knew would be hard to find here. This pomfret fry is one of those. A wide variety of fish is available in the US, but I have never seen pomfret anywhere.
Recent Note: I recently found pomfret at a local Asian grocery store. It was very fresh and delicious. You can try your local Asian store to source it.
So, we got ourselves a fresh batch, and I made this super delicious pomfret fry. I also updated my old pomfret recipe with some new information. You must definitely try this recipe if you get your hands on this beautiful fish.
This dish can be made in multiple ways, with each region having its own style of making the spicy paste. In this post, I am sharing a North Indian-style Pomfret Fry Recipe.
Ingredients
Fish
- Pomfret, also known as angel fish, is one of the most popular fish found in India and Southeast Asia. It has delicate white flesh and fewer bones with a subtle “non-fishy” flavor, and that’s the reason it’s preferred more when compared to other fish.
I bought small fish because they taste the best and have a good amount of flesh. You can also purchase medium or large fish if you prefer.
If using larger fish, increase the cooking time slightly. I used whole fish, but you can also use slices. If pomfret is unavailable, you can use kingfish steaks instead.
To Make The Spicy Masala Paste
- Spice Powders – You will need coriander powder, turmeric powder, cumin powder, garam masala powder, black pepper powder, and Kashmiri red chili powder.
- Chickpea Flour (Besan, Gram Flour) – It acts as a binding agent.
- Others – You will also need fresh ginger, garlic, salt, and lime juice.
I sometimes add a teaspoon of tamarind paste, and it takes the flavor to the next level.
You can also add 1 tablespoon of rice flour to the masala paste to give the fish a nice crunch.
To Fry The Fish
- Oil – I used canola oil, but you can use any light oil you prefer.
To Serve
- Freshly squeezed lime juice (or lemon juice)
- Chaat masala powder
- Onion rings
How To Make Pomfret Fry
Prepare The Fish
Step 1: Rinse 3-4 cleaned, small Pomfret fish well with water, then wipe them dry with paper towels to remove any remaining moisture on the skin.
Step 2: Make cuts all over the fish (on both sides) using a sharp knife.
Step 3: Making cuts ensures that masala penetrates inside the fish, so it’s highly recommended.
Make The Marinade
Step 4: Mix the following ingredients on a plate using a spoon or your fingers.
- 2 teaspoon ginger garlic paste
- 1 teaspoon salt
- 1 tbsp chickpea flour
- 2 tsp coriander powder
- ½ tsp turmeric powder
- 2 tsp Kashmiri red chili powder
- ½ tsp cumin powder
- ½ tsp garam masala powder
- ½ tsp black pepper powder
- 1 tbsp lime juice
Coat The Fish With The Marinade
Step 5: Apply this paste to the Pomfret and set aside for 10 minutes. For extra flavor, apply the masala paste on the inside of the fish as well.
Cook The Marinated Fish
In A Pan
Step 6: Heat 4 tablespoon oil in a pan over medium-high heat.
Step 7: Once the oil is hot, place the fish in the pan and fry undisturbed on one side for 5 minutes, then flip and fry undisturbed on the other side for 5 minutes, until nicely browned.
Note – The fish should not touch each other while frying. Otherwise, they will steam and get soggy rather than crisp.
In An Air Fryer
- Preheat the air fryer to 200°C (400°F).
- Arrange the marinated fish in the air fry basket and air-fry for 10 minutes.
- Now flip and cook for an additional 8-10 minutes, until the pomfret is cooked through and the skin is crisp.
Serve The Pomfret Fry
Step 8: Drizzle pomfret fry with lime juice and chaat masala, then serve hot as an appetizer or side dish.
Pomfret Fry FAQs
The internal temperature of the cooked fish should be 145°F (63°C). If you have a meat thermometer, use it to check the temperature. If you don’t have a thermometer, check the flesh of the cooked fish; it should be opaque and flaky. The juices should be clear, not milky, when the fish is cooked.
You can marinate the fish and freeze it in freezer-safe bags for up to 3 months. Thaw, cook, and serve. I do not recommend storing cooked fish, as its texture will change when reheated.
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Pomfret Fry Recipe (North Indian Style)
Ingredients
- 3-4 whole small Pomfret fish (cleaned)
- 2 teaspoons ginger garlic paste
- 1 teaspoon salt
- 1 tablespoon chickpea flour (besan, gram flour)
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala powder
- ½ teaspoon black pepper powder
- 1 tablespoon lime juice
- 4 tablespoons oil (for frying)
Instructions
- Rinse 3-4 cleaned small Pomfret fish well with water and wipe them dry with paper towels to remove any remaining moisture on the skin.
- Make cuts all over the fish (on both sides) using a sharp knife.
- Making cuts ensures that masala penetrates inside the fish, so it’s highly recommended.
- Mix all the remaining ingredients (except oil) on a plate using a spoon or your fingers.
- Apply this paste all over Pomfret and keep aside for 10 minutes. For extra flavor, apply the masala paste on the inside of the fish as well.
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, place the fish in the pan and fry undisturbed on one side for 5 minutes, then flip and fry undisturbed on the other side for 5 minutes, until nicely browned.
- Note – The fish should not touch each other while frying. Otherwise, they will steam and get soggy instead of getting crispy.
- Drizzle with some lime juice and chaat masala powder and serve hot as an appetizer or a side dish.