Crispy Black Pomfret Fry: A Delicious Indian Seafood Recipe
1 hour
1169 reads
About Crispy Black Pomfret Fry: A Delicious Indian Seafood Recipe
Indulge in the exquisite taste of Black Pomfret Fry, a prized Indian seafood dish. This recipe showcases the naturally rich flavor of the Halwa fish (as it's known in Maharashtra) with a simple yet flavorful preparation. Achieve perfectly crispy results with this easy-to-follow guide, perfect for a weeknight dinner or special occasion.Freshness is key! Select firm, unmarred black pomfret pieces for optimal texture and taste. The mild fish flavor is beautifully complemented by a blend of warm spices and a touch of lemon or tamarind to balance any subtle fishy notes. Get ready to impress your family and friends with this authentic Indian recipe that's both delicious and surprisingly easy to make. Serve hot with steamed rice, a flavorful curry, or as a delightful appetizer.
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Recipe Time & More
Prep45 minutes
Cook15 minutes
Total1 hour
Ingredients
Fish & Marinade
- 8-9 piece Pomfret also known as halwa fish. preferably thin slices for even cooking., black
- 1/2 tsp Tamarind Paste or 1 tbsp lemon juice; kokum paste can also be used.
- 1 tsp Turmeric Powder haldi
- 1 tsp Salt to taste
- 1 tbsp Chili Powder red
- 1 tsp Garam Masala
Coating
- 2 tbsp Rice Flour
- 1/4 cup Semolina suji or sooji
- 1/2 tsp Salt to taste
Instructions
Prepare the Fish
- Wash and thoroughly pat dry the black pomfret pieces with a kitchen towel.
Marinate the Fish
- In a bowl, combine turmeric powder, garam masala, red chili powder, salt, and tamarind paste (or lemon juice). Mix well.
- Rub this spice mixture evenly onto all sides of the fish pieces.
- Set aside to marinate for 30-45 minutes.
Prepare the Coating
- In a separate bowl, mix together semolina (sooji), rice flour, and a pinch of salt.
Coat and Fry the Fish
- Dip each marinated fish piece into the semolina and rice flour mixture, ensuring it's fully coated on all sides.
- Heat oil in a non-stick pan over medium heat until hot.
- Carefully place the coated fish pieces in the hot oil, ensuring not to overcrowd the pan.
- Reduce heat to medium-low. Cover the pan with a lid for 8-10 seconds to help the fish cook through.
- Remove the lid and fry for 3-4 minutes per side, or until golden brown and crispy.
Serve
- Remove the fried fish from the pan and drain excess oil on a paper towel-lined plate.
- Garnish with sliced onions and lemon wedges.
- Serve hot with steamed rice, a side of curry, or as an appetizer.
Recipe Notes
Expert Tips for the Perfect Black Pomfret Fry
- For extra crispy fish, allow the marinated fish to rest in the refrigerator for at least an hour before coating and frying.
- Don't overcrowd the pan when frying. Work in batches to ensure even cooking and browning.
- Adjust the amount of red chili powder to suit your spice preference.
- If using lemon juice instead of tamarind, add it just before frying to maintain its freshness and acidity.
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Recipe Nutrition
Calories: 88kcalCarbohydrates: 5gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 760mg
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Absolutely delicious! Thanks for sharing.
Absolutely fantastic! Thanks for the recipe.
Such an enticing dish! Thanks for the recipe.
This looks so tasty! Thank you.
This looks so tasty! Thank you.