Full of flavor and super easy to make, this crispy Pomfret Fry is a perfect side dish for your everyday meals. Do give it a try.
What is Pomfret?
Pomfret, also known as Angel Fish is one of the most popular fishes that is found in India and Southeast Asia. It has delicate white flesh with subtle “non-fishy” flavor, and that’s the reason it’s preferred more when compared to other fishes.
About This Recipe
Pomfret Fry is a delicious fish fry recipe where the fish is marinated with a spicy paste made with a set of simple spices.
Make sure you make cuts in the fish before applying the paste, as the masala penetrates better inside the fish, so it’s highly recommended.
Kashmiri Red Chillies are used as it gives the paste a beautiful red color without making it too spicy. The paste gets its hint of subtle heat from black pepper powder and garam masala powder.
The paste is then applied to the fish, and fried in the hot oil until the outer layer becomes brown in color. This crispy on the outside and so from the inside fish can also be served as a starter to your weekend meals.
There are so many more versions of pomfret fry that you can try – Tandoori, Marathi, Bengali, Goan, Malvani, Konkani, Mangalorean, Maharashtrian, South Indian, etc. I have mentioned some of them below, which I make often at home.
Fish – Pomfret is one of the most popular fish, eaten in India, especially in the coastal region. Whenever you make this fish, make sure its fresh.
For the Masala – To marinate the fish, we will make a spicy and tangy masala that will have ginger, garlic, salt, gram flour, coriander powder, turmeric powder, cumin powder, garam masala powder, black pepper powder, red chilli powder and lemon juice.
You can also use dry red chilli paste instead of red chilli powder in this dish.
Step By Step Recipe
Add ginger, garlic in a mortal pestle and make a coarse paste.
Make cuts in cleaned fish.
Next, mix all the other ingredients in this paste.
Apply this paste over pomfret and keep aside for 10 minutes.
Heat oil for frying in a pan.
One the oil, place the fish in the pan and fry from the sides for 5 minutes each until nicely browned.
Remove from pan and drizzle with lemon juice and chaat masala. Serve hot.
Frequently Asked Questions
Pomfret has a light and flaky flesh with fewer bones on it, and therefore it is very easy to cook.
Well, if you want to make a variation, there is one more delicious way of making it. We will use white rava or semolina, yes that’s right! Just when you have finished applying the paste on the fish, keep it aside for 10 minutes.
After 10 minutes, take rava in a flat dish and dip each fish in it. Use your hands to sprinkle it on the fish, till it’s crusted well on each side.
Next, heat oil in a pan and place the fish. Shallow fry the fish for eight to ten minutes on both sides till the other layer becomes crunchy and crispy.
Yes, you can either bake the marinated fish in an oven or air fry it with just a spray of oil.
Kerala Style – To make the Pomfret Fish Fry Kerala Style, use coconut oil for frying. Also use curry leaves and tamarind in the paste along with ginger, garlic, dry red chillies, and everyday spices.
Konkani – For a Konkani version, add in fresh roasted coconut and kokum with ginger, garlic, and everyday spices.
South Indian Style – Grind curry leaves along with ginger-garlic while making the paste and then mix with other everyday spices.
Tandoori Masala – You can even add some Tandoori Masala in the marinade, to give it that North Indian touch.
Green Masala – Grind coriander leaves, mint leaves, and green chilies along with ginger, garlic, and salt. Use this paste to marinade the fish and fry.
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Pomfret Fry Recipe
- 3 Pomfret
- ½ tsp Salt
- 1 tbsp Besan
- 2 tsp Coriander Powder
- ½ tsp Turmeric Powder
- 2 tsp Kashmiri Red Chilli Powder
- ½ tsp Cumin Powder
- ½ tsp Garam Masala Powder
- ½ tsp Black Pepper Powder
- 1 tbsp Lemon Juice
- Salt (to taste)
- 1 inch Ginger
- 2-3 cloves Garlic
- Make cuts in cleaned fish.
- Grind ginger and garlic to make a smooth paste. You can use ready paste too.
- Mix all the other ingredients in this paste.
- Apply this paste over pomfret and keep aside for 10 minutes.
- Heat oil for frying in a pan.
- Once the oil is hot, place the fish in the pan and fry from the sides for 5 minutes each until nicely browned.
- Drizzle lemon juice and chaat masala and serve hot.