Pomfret is a delicious fish variety mainly found in the Atlantic, Indian and Pacific oceans. It belongs to the Bramidea family. It has a main vertebrae bone in the middle, the meat is white and has a mild flavor.
This fish is widely loved by the people in the south east Asia region. The mild flavor of this fish works best in this region’s cuisine because of the bold flavors they use. This fish can sustain bold flavors and deliver outstanding end results.
The delicate skin of this fish fries up crispy. It is best fried but can be cooked in a rich flavorful gravy as well.
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Fried PomfretCourse: SeafoodDifficulty: 3
5 one lb Pomfret Fish
2 tbs ginger Garlic paste
3 tbs roasted ground cumin coriander
1.5 tbs cayenne
1/2 tsp turmeric
1 tbs garam masala
2 tbs vinegar
1/2 cup corn starch
1/4 cup graham flour
Salt to taste
Chaat Masala to sprinkle for garnish
Cilantro for garnish
Oil for deep frying
- Clean and score the fish.
- Marinate the fish with all the spices, ginger garlic paste, vinegar, and salt to taste.
- Heat oil for frying.
- When ready to fry dust the fish with corn starch and graham flour and add a couple tbs of water to make a thick coating on the fish.
- Deep fry the fish until golden and crispy. Remove from heat and sprinkle with chaat Masala and garnish with cilantro.
- Enjoy Hot!