Try this pomfret fish fry recipe.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Make sure the fish is clean by rinsing it under cold running water, then pat it dry.
- Using a sharp knife, make 3 to 4 vertical slits on each side of the fish.
- In a large mixing bowl add chilli powder, coriander powder, turmeric powder, salt, ginger garlic paste, chopped curry leaves, 2 tsps of ghee and 1/2 lemon extractby adding sufficient water combine the ingredients to form a semi thick paste in consistency.
- Coat each fish inside and outside with the paste and deep into the slits as well
- The fish with masala requires 1-2 hours to get marinated so that, the masala is well absorbed into the fish during the process of frying.
- heat up a tawa or a large skillet that's large enough to hold the whole fish.
- apply oil and smear tawa with a tissue or a clean cloth
- then add 2 tsps of ghee, slowly lower the fish into the hot tawa.
- Fry the fish until the skin is golden roughly 10 minutes on a low or medium flame.
- Turn the fish over and cook the other side too.
- Carefully remove the fish from the hot oil and place on a plate lined with paper towel to drain away any excess oil.
- Serve hot on a banana leaf, along with slice of onions and top it with a dash of lemon juice.
Scaling the Spice Paste
Multiplying a marinade requires proportional adjustment rather than linear scaling, especially regarding salt and moisture content. When preparing multiple whole fish, maintain the ratio of ginger garlic paste and dry spices to ensure the coating adheres without becoming watery. Excess moisture prevents the spices from forming a cohesive crust on the skin during pan contact. Add water drop by drop until the consistency resembles wet clay, which guarantees the paste stays lodged within the scored flesh rather than sliding off into the cooking fat.
Managing Pan Surface Area
Frying whole fish demands adequate horizontal space to prevent crowding and subsequent steaming. A cast-iron tawa or heavy skillet measuring at least twelve inches across accommodates two fish simultaneously without dropping the cooking surface temperature. Overloading the pan causes the ghee to cool, resulting in soggy skin instead of a crisp exterior. If using standard residential burners, position the skillet so the flame distributes evenly across the base, rotating the pan every three minutes to eliminate hot spots.
Resting and Thermal Carryover
Allowing the coated fish to rest for the full one to two hours specified in the preparation sequence alters the protein structure through salt penetration. The sodium breaks down surface proteins slightly, creating a tacky bond between the flesh and the spice blend. Once transferred to paper towels after frying, let the fish rest for precisely three minutes before service. This brief window allows internal juices to redistribute throughout the thickest part of the pomfret near the spine, preventing the meat from flaking apart prematurely.
