Meal Prep · Indian
Pomfret Fry
Savor the crispy, spicy delight of this classic Indian fish fry.
Ingredients
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Step-by-step- Clean the pomfret fish thoroughly, remove guts and gills, then make 2-3 deep scores on each side of the fish.
- In a bowl, mix ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, black pepper powder, lemon juice, and salt to form a thick marinade.
- Generously apply the marinade all over the fish, ensuring it gets into the scores. Let it marinate for at least 30 minutes in the refrigerator, or up to 2 hours for best flavor.
- Just before frying, sprinkle rice flour or semolina evenly over both sides of the marinated fish. This helps create a crispy crust.
- Heat oil in a large non-stick pan or tawa over medium heat. Once the oil is hot, carefully place the fish in the pan (fry one or two at a time, depending on pan size, to avoid overcrowding).
- Fry the fish for about 7-8 minutes on each side, until golden brown and cooked through. The fish should be crispy on the outside and flaky inside.
- Remove the fried fish from the pan and place it on a paper towel-lined plate to drain excess oil.
- Garnish with fresh coriander leaves, if desired, and serve immediately with lemon wedges and your favorite chutney or raita.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 35 g |
| Fat | 20 g |
| Carbohydrates | 8 g |
| Fiber | 2 g |
| Sodium | 450 mg |
Storage & Freezer Guide
Make it last Refrigerator 1-2 days
Store leftover fried fish in an airtight container. It’s best consumed fresh for optimal crispiness.
Freezer Not recommended
Fried fish tends to lose its texture when frozen and reheated. Best to freeze raw marinated fish if planning ahead.
Reheat Oven/Air Fryer
To reheat, preheat oven to 350°F (175°C) or air fryer to 375°F (190°C). Reheat for 5-10 minutes until warmed through and slightly crispy. Avoid microwave for reheating as it makes the fish soggy.
Chef’s Corner
- For extra crispiness, add a tablespoon of cornflour to the rice flour/semolina coating.
- Ensure the oil is hot but not smoking before adding the fish; too low heat will make the fish absorb excess oil, too high will burn the exterior before cooking the interior.
- Don’t overcrowd the pan while frying; this lowers the oil temperature and can lead to soggy fish. Fry in batches if necessary.
- For a healthier option, you can bake or air fry the marinated fish instead of shallow frying. Lightly brush with oil before baking/air frying.
