Nilima Chavan's Pomfret Fish Fry

Updated: Apr 12, 2020

If you are a non-vegetarian and a lover of sea food, Pomfret fish fry is the perfect comfort food to take a break from your daily monotonous meals. Its flavourful and aromatic taste aside, it is quite an easy and quick recipe to make. A delicacy from the coastal region of the country, it is almost a staple for the people of Kerala, Goa, and Gokarna. A traditional Pomfret fish fry can be enjoyed as a delicious appetizer or can be accompanied with rice and dal as a main dish. Either way it’s going to taste yum!

Pomfret Fish Fry Recipe

Preparation Time: 10 minutes Cooking Time: 30 minutes Serves: 4 - 6 people (depending on the way the fish is cut)

Ingredients: For the fish: 4 Pomfret fish Oil to shallow fry the fish Rice Flour to coat the fish For marinating: 1 tsp chilli, ginger & garlic paste 1 tsp turmeric powder 1 tsp red chilli powder 1 whole lime juice Salt to taste For garnish: Chopped coriander leaves 1 lemon (sliced into thin pieces) Method: Clean the fish thoroughly so as to get rid of all the impurities (ideally, the cleaning must be done as soon as the fish is brought from the market) To marinate the fish: - Make tiny slits in the Pomfret - Add salt (as per taste), 1 tsp chilli, ginger & garlic paste, 1 tsp turmeric powder, 1 tbsp red chilli powder, and lime juice in a bowl and apply the mix all over the fish. - Make sure to marinade the inside the slits of the fish as well for it to taste delicious. - Rest the marinated fish for at least an hour so that the marinade seeps well inside the fish and creates the perfect flavourful blend. To prepare Pomfret Fish Fry: - Once the marination process is done and the fish is ready to be cooked, coat it in flour on both the sides. - Next, heat oil in a non-stick pan and place the fish gently in the pan. - Fry the fish on one side for 2-3 minutes or till it turns golden brown. - Flip it gently and repeat the same process. - While frying the fish, adjust the heat well so that the fish does not get overcooked, stays undercooked or burns. - Once the fish is cooked, take it out on a kitchen towel and allow it to soak the excess oil. - Garnish with chopped coriander leaves, and sliced lemon. - Serve while it’s still hot and crisp.

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