Plain and simple and with the use of corn flour for the coating, the crisp fried pomfret is a perfect accompaniment to your fish curry rice. The outside turns crisp and yet the flesh is left juicy when cooked as suggested.
Serves: 2 Persons
Prep. Time: 10 Mins. + 10 Mins. (marination)
Cooking Time: 4 to 5 Mins.
- Silver Pomfret – 1 medium (300 to 350 gms)
- Red Chilly Powder – 1 tsp. (or less)
- Turmeric Powder – ½ tsp.
- Lime – ½ small
- Corn / Rice Flour – for the coating
- Oil – for shallow frying
- Salt – ½ tsp. or to taste
Step 1: Clean the fish, slice and wash. Drain well.
Step 2: Mix the red chilly and turmeric powder with the salt and the juice of the lime and coat the fish slices well. Leave aside for 10 to 15 minutes.
Step 3: Place a pan on low heat and add enough oil to shallow fry the fish slices. Meanwhile spread the cornflour on a flat dish. Coat the slices of fish with the corn flour.
Step 4: When the oil in the pan has heated, dust off extra flour off the fish and fry all sides on medium heat till crisp and light golden.
Hot Rice with Pomfret Caldinho (see here) and Crisp Fried Pomfret.
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