Fish Fry Recipe | Pomfret fry Recipe
Pomfret is a one of the most loved fish in India or South Asia, it is also called as Indian Butter fish, it’s very delicious and rich in protein and has tremendous amount of Omega 3 fatty acids. It has a delicate white flesh with subtle non fishy flavor. Today we are making a mouth-watering fish fry recipe using delicious Pomfret fish coating it with spicy and tangy flavors.
Equipment
- Mixer Jar
- Frying Pan
Ingredients
- 5 Nos Fish Pamplet Fish cut and cleaned
- 8 Nos Garlic
- 9 Nos Cloves
- 1 Nos Ginger big piece
- 2 Nos Green Chillies
- 10 Nos Peppercorns
- 1/2 tbsp Turmeric
- 1 tbsp Chili Powder
- Salt as per taste
- 1 tbsp Coriander Powder
- 1/2 Nos Lemon Juice
- Oil Shallow Frying the Fish
Instructions
- Let’s make the spicy masala coating first, for this we need to add all the ingredients except for Oil in the mixing Jar and grind it to a fine paste with 1-2 tbsp of Water Add ginger garlic green chilly and black pepper corns, then goes in all the dry masalas along with salt as per taste, then squeeze in lemon juice – remove the seeds before adding lemon juice and then about 2 tbsp of water.
- Grind this to a fine paste as below
- Now we can remove the masala in a flat surface/plate and start marinating the fish pieces
- Apply the masala over the fish, ensure all parts of the fish are well coated
- Do this to all fish pieces and rest it for atleast 30 minutes, You can refrigerate it for 30 mins for a better marination
- Heat some oil around 4-5 tbsp on a tawa and do not over heat it as the masala will get burnt
- Once the oil is moderately hot add place the fish on the tawa and keep it on a low flame
- Place one more piece depending on the tawa diameter, if your tawa is small prefer one or slightly bigger than two pieces can accommodate
- Fry them on one side for at least 4-5 mins and then turn it on the other side gently
- Let’s cook on the other side for another 4-5 mins
- The fish is cooked and fried well on both the sides now take it off the flame
- Remove it in a plate with a paper towel to drain out excess oilFollow the same process for the rest of the fish pieces and serve it hot with steam rice and gravy
Video
Notes
Fish has to be marinated well to get the spices and tanginess soaked in it.
Do not fry it on high flame as the fish won’t be cooked well and the coating will get burnt and the fish fry will get bitter in taste with no flavours
Do not turn over frequently and immediately after placing the fish on the tawa, this will lead to breaking of fish pieces
Fry the fish on a low flame for better results