This pomfret fry recipe is super easy to make with a blend of spices that is available in your kitchen pantry. You will love the crispiness with a spicy and delicious crust.
Serve this delicacy with your favorite Lentil Curry and steamed rice.
More Fish Recipes Here
Mangalorean Fish Tawa Fry
Fish Tawa fry is a popular restaurant delicacy in Mangalore. This fried fish is served with a spicy sauce known as Tawa masala and is perfect to be served with homemade dal and steamed rice.
Mangalorean Fish Fry
Mangalorean Fish Fry is a traditional recipe where fish is marinated in a chili based spice mix coated with semolina and then deep-fried.
Pomfret Fish Fry is a common and most liked seafood delicacy in the southern parts of India. This dish is perfectly paired with simple lentil curry and steamed rice.
I am in love with this spicy pomfret fry for the reason that it is ready in minutes. There is no need of grinding whole chilies or any other ingredients.
All the ingredients needed for this recipe are simple and easily available in your kitchen pantry. Now let us see how to make this quintessential seafood delicacy in a perfect way.
Tips on making a perfect fish fry
- Make sure that you always use fresh fish for frying. Stale fish fry often gives an unpleasant and bad smell.
- After cleaning the fish, pat it dry with a kitchen towel to remove all the extra water. By doing this, it will help the spice mix to stick to coat the fish well.
- To get a nice and crispy coating, fry the fish in lots of oil. Light coating with semolina gives the fish a crispy coating.
Fish Fry Ingredients & Substitutes
- Fish – Fishes like Surmai (King Fish), Mackeral, Sardines, Hamour, Sea Bass, Sea Bream, Lady Fish, etc can be used with this type of recipe.
- Red Chili Powder – A very important ingredient for a good fish fry is red chili powder. make sure to use Kashmiri type as it is mild and not too spicy. You can also use a mix of a spicy version with a mild one. For instance, you can use 1 tablespoon of Kashmiri powder along with 1 tablespoon of a spicy version.
- Basic spices – Here the basic spices are coriander powder, cumin powder, turmeric, and black pepper powder. All of these spices are pre-roasted and ground.
- Ginger & garlic paste – I usually grind both ginger & garlic and store them in the refrigerator for quick access. You can always freshly grate both the ingredients.
- Lemon juice – Tamarind pulp can be used instead of lemon juice
- Coconut oil – Any other type of cooking oil can also be used. Coconut oil gives extra traditional flavor to the dish.
- Curry leaves – This is totally optional. But adding chopped curry leaves enhances the flavor.
- Semolina for coating – Lightly dust the marinated fish with semolina to give a crispy coating. Bread crumbs can be a substitute for semolina.
- Cooking oil for frying – I have used regular cooking oil for frying.
Step by step recipe of Pomfret Fish Fry
How to serve Pomfret Fish Fry
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You can have this dish for lunch as a starter.
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Pair with homemade dal and steamed rice
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Best when served hot straight from the pan.
Frequently asked questions
How to store leftover fried fish?
It is better to store marinated fish rather than fried ones. However, the marinated fish can be stored in the refrigerator for 24 hrs. In case, if you are storing fried fish in the refrigerator, you can re-heat the fish by steaming or shallow frying on a greased pan.
What is the alternative way of cooking fried fish?
Another way of preparing fried fish is to bake the fish in an oven or air-fry it.
Just pre-heat the oven to 200 degrees C for 10 minutes. Place the marinated fish on a baking dish and bake for 20 minutes. Keep drilling some cooking oil over the fish while it is baking.
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Spicy Pomfret Fry
Ingredients
- 500 grams Fish
- 1 tablespoon semolina for coating
- ½ cup cooking oil for frying
For Fish Fry Masala paste
- 2 tablespoon red chili powder
- 2 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon black pepper powder
- ½ teaspoon turmeric powder
- ¼ teaspoon methi powder optional
- 1 tablespoon ginger & garlic paste combined
- 2 tablespoon lemon juice
- 1 tablespoon coconut oil
- 5 curry leaves finely chopped
- 3 tablespoon water
- 1 teaspoon salt
Instructions
Prepare the Fish
- Clean the fish thoroughly under running water. Pat dry with a kitchen towel and make small slits on the fish skin to make it easy for marination.
For the Fish Fry Masala
- In a bowl, combine together red chili powder, coriander powder, cumin powder, black pepper powder, turmeric powder, methi powder, ginger & garlic paste, lemon juice, coconut oil, curry leaves, and salt. Mix this well along with water as needed to make a thick sticky paste.
For Fish Fry
- Apply the spice paste in a thin layer over the entire fish and inside the slits. Set it aside and let it marinate for 1 hour.
- Heat a flat pan with cooking oil as required for 5 minutes on medium flame.
- Lightly sprinkle some semolina to coat the fish. Then slowly place the marinated fish in the hot oil and fry for 10 minutes on each side. You can cook on slow to medium flame until you get a crispy and golden crust.
- Remove from pan and place the fried fish on a kitchen tissue to absorb all the excess oil.
- Serve hot with dal and steamed rice.
Video
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