Pomfret Fry Recipe (North Indian Style)
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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 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.
Quick Look: Pomfret Fry
Marination Time: 10 minutes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2 people
Calories: Approx. 160 per serving
Dietary Info: Gluten-free
Skill Level: Easy
Tools Needed: Heavy-bottomed nonstick pan or tawa; wide spatula. Can also be made in an air fryer.
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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.
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, fewer bones, and a subtle “non-fishy” flavor, which is why it’s preferred over 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, slightly increase the cooking time. I used whole fish, but you can also use slices.
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 ginger-garlic paste, salt, and lime juice.
I sometimes add a teaspoon of tamarind paste to the masala 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
- Lime wedges (or lemon wedges)
- Chaat masala powder
- Onion rings
How to prepare the Pomfret: Most fishmongers will gut and scale the fish for you. Ask for it whole, head on, gills removed. At home, rinse the Pomfret thoroughly under cold water, paying attention to the cavity. Pat completely dry with paper towels.
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.
Wet fish will not crisp up. This is the single most common mistake in a home fish fry.
Step 2: Using a sharp knife, score the fish with 3 diagonal slashes on each side, cutting about 0.5 centimeters deep. The slashes help the marinade penetrate and ensure the flesh cooks evenly without the skin blistering.
Make The Marinade
Step 3: Add the following ingredients to a plate.
- 2 teaspoons ginger-garlic paste
- 1 teaspoon salt
- 1 tbsp chickpea flour
- 2 teaspoons coriander powder
- ½ tsp turmeric powder
- 2 teaspoons Kashmiri red chili powder
- ½ tsp cumin powder
- ½ tsp garam masala powder
- ½ tsp black pepper powder
- 1 tbsp lime juice
Step 4: Use a spoon or your fingers to mix until a thick, spreadable paste forms.
Coat The Fish With The Marinade
Step 5: Slather the masala paste generously over both sides of the fish, pushing it into the scored slashes and the cavity. Cover and rest for at least 10 minutes. 30 minutes is better, and up to 2 hours in the fridge is ideal if you have the time. Do not marinate overnight; the lime’s acid will start to break down the delicate flesh.
Cook The Marinated Fish
In A Pan
Step 6: Heat 4 tablespoons of oil in a heavy-bottomed nonstick 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. Do not move the fish around. The crust needs time to set. When the edges turn deep golden and you can see the flesh turning opaque along the slashes, flip gently with a wide spatula. Fry undisturbed on the other side for 5 minutes, until nicely browned.
The fish should not touch each other while frying. Otherwise, they will steam and get soggy rather than crisp.
For thicker Pomfret, tilt the tawa and spoon hot oil over the top, or cover for the last minute of cooking to ensure the center is cooked through. The internal temperature of cooked fish is 63°C (145°F), and the flesh should flake easily when pressed.
Step 7: Transfer to a paper-towel-lined plate for 1 minute to absorb excess oil. Sprinkle chaat masala over it and serve hot with onion rings and lime wedges.
In An Air Fryer
- Preheat the air fryer to 200°C (400°F).
- Arrange the marinated fish in the air-fryer basket. Spray with oil 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.
Recipe Tip
Use a heavy pan. A thin pan will create hot spots and burn the masala before the fish cooks through.
Flip only once. Every flip risks breaking the crust. Trust the pan and give it time.
Let the oil come back to temperature between batches. If you are frying in batches, give the oil 1–2 minutes to reheat. Adding fish to cooler oil guarantees sogginess.
Pomfret Fry FAQs
Yes, but thaw it slowly in the fridge overnight, then pat it very dry.
Any firm, flat, mild-flavored white fish works in this recipe. Tilapia, sea bream, red snapper, or even small whole mackerel are some great options. For fillets, use halibut, cod, or barramundi and reduce the cook time to 3 minutes per side.
The internal temperature of the cooked fish should be 63°C (145°F). If you have a meat thermometer, use it to check the temperature. If you don’t have a thermometer, check the cooked fish’s flesh; it should be opaque and flaky. The juices should be clear, not milky, when the fish is cooked.
Serving Suggestions
Serve Pomfret fry as a snack alongside drinks, with lime wedges, onion rings, and green chutney. A sprinkling of chaat masala on top takes its taste to the next level. It is my favorite snack to serve with a chilled beer or a tall glass of shikanji.
You can serve it as part of a thali meal with jeera rice, yellow dal tadka, kachumber salad, and hot phulkas or with steamed rice, a simple fish curry, and sliced onions marinated in vinegar.
Storage Suggestions
Pomfret fry is best eaten within 15 minutes of frying. If you must store leftovers, let the fish cool completely, then refrigerate in an airtight container for up to 2 days. Reheat in a 180°C (350°F) oven or air fryer for 4–5 minutes to revive the crust. Avoid the microwave. It will turn the fish rubbery and the crust soggy.
Marinated uncooked fish can sit in the fridge for up to 2 hours before frying.
You can also marinate the fish and freeze it in freezer-safe bags for up to 3 months. Thaw, cook, and serve.
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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)
To Serve
- lime wedges
- chaat masala
- onion rings
Instructions
- Rinse the Pomfret fish well with water, then wipe them dry with paper towels to remove any remaining moisture on the skin.
- Using a sharp knife, score the fish with 3 diagonal slashes on each side, cutting about 0.5 centimeters deep. The slashes help the marinade penetrate and ensure the flesh cooks evenly without the skin blistering.
- Mix all the remaining ingredients (except oil) on a plate using a spoon or your fingers.
- Slather the masala paste generously over both sides of the fish, pushing it into the scored slashes and the cavity. Cover and rest for at least 10 minutes. 30 minutes is better, and up to 2 hours in the fridge is ideal if you have the time. Do not marinate overnight; the lime's acid will start to break down the delicate flesh.
- Heat oil in a heavy-bottomed nonstick 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. Do not move the fish around. The crust needs time to set. When the edges turn deep golden, and you can see the flesh turning opaque along the slashes, flip gently with a wide spatula. Fry undisturbed on the other side for 5 minutes, until nicely browned.
- Transfer to a paper-towel-lined plate for 1 minute to absorb excess oil. Sprinkle chaat masala over it and serve hot with onion rings and lime wedges.
