Pomfret Masala Fry

Instructions

1. 1

   Prepare the Fish and Marinade

   • Rinse the pomfret under cold water and pat them completely dry with paper towels. This is crucial for a crispy finish.
   • Using a sharp knife, make 2-3 shallow diagonal slits on both sides of each fish. This helps the marinade penetrate.
   • In a bowl, combine the ginger-garlic paste, Kashmiri red chilli powder, turmeric powder, coriander powder, garam masala, lemon juice, and salt.
   • Mix everything into a thick, smooth paste. Add a teaspoon of water only if the paste is too dry to spread.
2. 2

   Marinate the Fish

   • Generously apply the masala paste over each fish, ensuring it gets into the slits and the cavity.
   • Let the fish marinate for a minimum of 15 minutes at room temperature. For deeper flavor, you can refrigerate and marinate for up to 1 hour.
3. 3

   Coat the Fish

   • On a flat plate or tray, mix the rava (semolina) and rice flour together.
   • Take one marinated fish at a time and gently press it onto the rava mixture, coating both sides evenly.
   • Lightly shake off any excess coating.
4. 4

   Shallow Fry the Pomfret

   • Heat the coconut oil in a wide, heavy-bottomed pan or skillet over medium-high heat. The oil should be hot but not smoking.
   • Carefully place 1 or 2 coated fish in the pan, depending on its size. Do not overcrowd the pan.
   • Fry for 4-6 minutes on the first side until it's golden brown and crisp.
   • Gently flip the fish using a wide spatula and fry for another 4-5 minutes on the other side until cooked through.
   • The fish is done when the flesh is opaque and flakes easily when tested with a fork.
5. 5

   Drain and Serve

   • Once cooked, remove the fish from the pan and place it on a wire rack to drain excess oil and maintain crispiness.
   • Repeat the frying process for the remaining fish, adding more oil if necessary.
   • Serve hot, garnished with onion rings and lemon wedges.