Rinse the cleaned fish well with water and wipe them well with paper tissues to remove any 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 over Pomfret and keep aside for 10 minutes.
Heat oil in a pan over medium-high heat.
Once the oil is hot, place the fish in the pan and fry undisturbed from the sides for 5 minutes each 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.
Notes
I use small-sized fish as they taste the best and have a good amount of flesh. You can also buy medium or large fish if you wish to. Increase the time of cooking slightly if using larger fish.The internal temperature of the cooked fish should be 145°F (63°C). If you have a meat thermometer then use it to check. If you don’t have a thermometer, then check the flesh of the cooked fish, it should be opaque and flaky. When the fish is cooked, the juices should be clear, not milky.