Crispy Crusted Pomfret Fry

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A very unique Crispy Crusted Pomfret Fry recipe from South India. The tangy flavors accompanied by the crunchy texture if this double-crusted, marinated fried fish, is what makes it so appealing and special!

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Prep time: 20 mins Cook time: 10 mins  Serves: 4

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Golden Pomfret (from 1 large golden pomfret or pomfret)		6 steaks
Garlic paste		2 Tbsp
Ginger paste		1 Tbsp
Fresh lemon juice		2 Tbsp Ginger-garlic paste
Grated coconut		1 ½ cup
Turmeric powder		1 tsp
Chat masala		3 tsp
Husked Black Gram Dhal (Urad Dal)		1 ½ Tbsp
Basmati Rice		1 ½ Tbsp
Curry Leaves		1 ½ Tbsp
Red chilli powder		2 tsp
Garlic, roughly chopped		1 ½ Tbsp
Salt		to taste
Oil for shallow frying.		Minimum amount

 

Method:

1. Marinate the rinsed fillets (patted dry) with the ginger and garlic pastes, half of the lemon juice, salt and rub into the fish. Leave for 15 minutes. Meanwhile, prepare the other ingredients.
2. Fry the roughly chopped garlic in a small amount of oil. It should be lightly golden and crisp. Careful that it doesn’t go dark or better start over.  Strain and set aside for the final garnish.
3. In the oil (leftover from frying the garlic), fry the curry leaves till crisp and also set them aside.
4. Grind the urad dhal and basmati to a fine powder and add half of the chat masala to this mixture.
5. Reserve a few fried curries leaves for garnish. Crush the remaining fried curry leaves and add to the (urad-basmati-chat masala) dry mixture. Also, add the red chili powder. Mix well and set aside. (This is our crust coating #2).
6. Now, grind the coconut to a semi-smooth paste with the turmeric, remaining half of chat masala as well as remaining lemon juice. Set aside.  (This is our crust coating #1).
7. First, coat the pre-marinated fish lightly with the prepared coconut paste (crust coating #1).
8. Proceed to dip the coated fish into the (urad-basmati-chat masala) dry mix / (crust coating #2).  Press gently into the powder so that it sticks.
9. Heat very little oil for shallow frying in a pan and fry both sides on medium-low heat for about 4-5 minutes a side, till the crust is golden and crisp. (Keep watching as different stovetop burners may vary)
10. Garnish with the fried golden garlic and curry leaves. ( I forgot to take pictures after adding the garnish!

Crispy Crusted Pomfret Fry

 

Notes:

• I make this with white pomfret and golden pomfret. I do not recommend black pomfret as  I do not care for the strong smell. This recipe can be used for other firm-fleshed fish as well. You can also use this method for crispy crusted fried prawns!

Key Ingredients: Fish, Ginger, Garlic, Spices, Lemon, Curry leaves, Coconut, Rice, Dal, Salt, Oil.

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