Pomfret, is also known as Angel Fish and is one of the most popular fishes that is found in India and Southeast Asia. The reason why I prefer this fish over other fishes is because Pomfret has a delicate white flesh with subtle “non-fishy” flavor.
Pomfret Fry, is full of flavors, crispy and super easy to make. It’s a perfect dish or a side dish for your meal. There are lot of versions and recipes of Pomfret Fry right from Tandoori, Malvani, Konkani, South Indian, however, I love this recipe that comes from my mom and it is super delicious…!! I was never a fish lover, but after eating this I could never say no.
Whenever you make fish, make sure it is fresh. Marinating the fish before frying or cooking is again very important as it adds to the delicious flavor. For marination, my mum always uses freshly made ginger garlic chilli paste with all other seasonings and I have been following the same. Trust me, the taste of the fried fish with a good and fresh marination is incomparable!!
One can either chose to make cuts in the whole fish, or make thin fish slices of about 2 inches. I personally prefer slices that the whole fish. Depending on the size of the fish you buy, you can adjust the ingredients. I have used three pomfrets for this recipe which are little bigger than my palm.
We enjoy pomfret fry at home with simple steamed rice or chapati, however you can also enjoy this as a side dish to your meal and if you’re a fish lover, specially pomfret lover just like me, I’m sure you’re going to love this recipe..!!
- 3 sliced Pomfrets
For ginger garlic chilli paste:
- 1 finger sized ginger piece
- 6 – 7 garlic cloves
- 6 – 7 green chillies
- 1 cup fresh coriander
- 2 tbsp water or as required
- 1 tsp salt
- 1 tbsp turmeric powder
- 1 tsp fish masala ( I prefer Pran Fish Masala or Shan, you can use either)
- Salt as required
Lemon juice ( from 2 small lemons)
1 cup oil for frying
- In a grinding jar, add all the ingredients for ginger garlic chilli paste, and make a smooth fine paste.
- Marinate the fish slices with this paste and above mentioned seasonings except lemon juice.
- Coat all the slices well and refrigerate it for minimum 30 minutes to an hour. You can also freeze it after marinating for future use.
- Remove from the fridge and add some lemon juice and mix well. Leave it aside for 15 – 20 minutes till it reaches room temperature.
- Heat around 3 tbsp oil in a pan. Once hot, carefully place the slices one at a time with the flesh side down. Make sure the oil is nice and hot before you put the fish slices as the fish won’t stick to the pan.
- After 2 minutes, reduce the flame to medium low and allow each side to fry for around five to ten minutes. You can start checking the slices after five minutes using a spatula or a wooden turner.
- Flip and let the other side fry. Using a spoon, take some hot oil from the same pan and pour it on the upper side of the fish, just like you would follow the basting process for any other meat.
- Tilt the skillet or pan towards you to pool the oil and juices, and use a deep spoon to pour the same over the fish for a few seconds.
- Cook both the sides till done. If you wish, at this time you could also fry it a little more to make it more crispier or turn to the skin side down and allow it to fry.
- Similarly fry the remaining slices.
- Pomfret Fry is now ready. Enjoy!!!
Please note: Before frying, you can also coat the fish or the fish slices with some rava / semolina but I prefer to fry it as it simply because semolina absorbs a lot of oil.
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