Hey there, foodies! Ready to embark on a culinary adventure that will tantalize your taste buds and have you dreaming of coastal breezes? Today, we’re diving into the delightful world of fried pomfret, also known as paplet fry in some parts of India and avoli fish fry in others.
The Fish Dish Of Your Dreams
Pomfret is a beloved fish, celebrated for its mild flavour and tender flesh. Whether you call it fried pomfret fish, masala pomfret, or prefer it in a pomfret curry recipe, this versatile swimmer always hits the spot. Today, we’re sticking with a classic: fried pomfret that’s crispy on the outside and juicy on the inside. Let’s get cooking!
Ingredients For Fried Pomfret
Here’s what you’ll need to make your culinary dreams come true:
- 2 medium-sized pomfret fish from FreshToHome
- 1 tablespoon turmeric powder
- 1 tablespoon red chilli powder
- 1 teaspoon black pepper powder
- 1 tablespoon coriander powder
- 1 tablespoon ginger-garlic paste
- Juice of 1 lemon
- Salt to taste
- A handful of fresh curry leaves
- 2 tablespoons coconut oil (for authentic Kerala flavour)
- Lemon wedges and onion rings for garnish
Method
1.
Marinate the Fish
First things first, we need to prep our star. In a small bowl, combine the turmeric powder, red chili powder, black pepper powder, coriander powder, ginger-garlic paste, lemon juice, and salt. Mix well to form a thick paste. Imagine this as a spa treatment for your fish – we’re talking about a full-on flavor makeover!
Rub this spice paste all over the pomfret, making sure to get into the scored cuts. Think of those cuts as the fish’s way of saying, “Yes, please, more flavor!” Let it marinate for at least 30 minutes. Patience is key here, folks. Good things come to those who wait (and marinate).
2.
Heat the Oil
Next, heat the coconut oil in a large frying pan over medium heat. The moment that coconut oil hits the pan, you’ll be transported to the backwaters of Kerala. Seriously, it’s like a tropical vacation without the airfare. Add a handful of fresh curry leaves. They’ll sizzle and pop, releasing an aroma that’s pure magic.
3.
Fry the Fish
Now for the main event: Gently place the marinated pomfret fish into the hot oil. This is where things get exciting. Fry for about 4-5 minutes on each side, or until the fish is golden brown and crispy. The goal is that perfect crispy crust with tender, flavorful fish inside. Keep an eye on it – you want it just right, not burnt. We’re going for “Michelin-star crispy,” not “charcoal briquette.”
4.
Garnish and Serve
Once the fish is perfectly fried, remove it from the pan and drain on paper towels to remove any excess oil. Serve your fried pomfret hot, garnished with lemon wedges and onion rings. The lemon adds a zesty freshness that pairs perfectly with the rich, spicy fish. Trust me, your taste buds will be doing the happy dance.
Extra Tips and Tricks
- Grilled pomfret lovers, you can use the same marinade and throw your fish on the grill for a smoky twist.
- For those who can’t get enough of stuffed dishes, try a stuffed pomfret by adding a mixture of finely chopped onions, tomatoes, and green chilies into the belly before frying.
- If curry is more your style, check out our pamphlet fish curry or pomfret curry recipe for a flavorful alternative.
Why We Love Fried Pomfret
Pomfret is a fish that’s beloved worldwide for its versatility and flavor. Whether you’re frying it up as a crispy treat or simmering it in a savory curry, this fish never fails to impress. Plus, it’s packed with nutrients, making it a healthy choice that doesn’t compromise on taste.
So, there you have it – a simple yet delicious pomfret tawa fry that’s sure to become a favorite in your household.
SUBMITTED BY:
Deva Darshan
FreshToHome Customer, Since 2022
Fish Lover & Home Chef