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Pomfret Tawa Fry

Akum Raj Jamir
Pomfret tawa fry is a whole white pomfret fry recipe in which whole pomfret fish is marinated with blend of spices. The marinated fish is then shallow fried on tawa aka griddle. This Indian style fish fry is an easy fried fish recipe and can be served as an appetizer or a side dish with your main course. 
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Side Dish, starter
Cuisine Indian
Servings 2

Equipment

  • 240 ml measuring cup set
  • Mixing bowl
  • iron cast

Ingredients
  

  • 2 whole white pompret
  • 3 tablespoon  coconut 
  • 1 sprig  curry leaves
  • few  coriander leaves chopped (for garnish)

For First Marination:

  • ¼ teaspoon  salt
  • ½ teaspoon  red chilli powder
  • ½ teaspoon  turmeric powder
  • 1 teaspoon  lemon juice (juice of half lemon)

For Second Marination:

  • 1 teaspoon red chilli powder
  • 1 teaspoon  ginger garlic paste
  • ¼ teaspoon  turmeric powder
  • ½ teaspoon  cumin powder
  • ½ teaspoon  garam masala powder
  • 1 teaspoon  coriander powder
  • ½ teaspoon  black pepper crushed
  • 1 teaspoon  salt  or as per taste
  • 2 tablespoon  thick curd (yogurt)
  • 2 tablespoon  rice 

Instructions
 

  • Wash and clean the pomfret fish well and make slashes on both sides using a knife.
  • Marinate the fish with the ingredients mentioned in the first marination list. Rub the fish all over well with the spices. Keep aside for 10-15 minutes. 
  • Make a masala paste for the second marination. In a bowl or plate mix all the ingredients mentioned in the second marination list. Mix well to combine and make a smooth thick paste.
  • Apply the masala paste all over the fish including the slashes and gashes. This will allow the masala to penetrate well and the final outcome of the fish is well spiced.
  • Allow the fish to marinate for 30 minutes or atleast 10-15 minutes. 
  • In a tawa (griddle) add the oil and allow to heat up. 
  • First fry the curry leaves for few seconds until crisp. Remove and keep aside.
  • Now gently place the fish and fry on medium flame for 3 minutes. Flip over and cook 3 minutes on the other side too. 
  • Again flip over and fry for 2-3 minutes each on both sides. Garnish with few chopped coriander leaves and take off the flame.
  • Your tawa fry pomfret with crisp outer and succulent inside is ready to be served.  
  • Serve with fried curry leaves, onion rings and lemon slices. 

Video

Notes

  1. Make sure that you always use fresh fish for frying. Avoid using stale fish which gives an unpleasant and bad smell.
  2. Make nice slashes on both sides of the fish with a sharp knife.
  3. Always pat dry the cleaned fish with a clean kitchen towel to remove all the extra water and moisture. This will help the spice mix to stick to coat the fish well.
  4. Apply the masala marinade nicely over the fish covering the whole fish. Do not forget to apply inside the gashes.
  5. To make sure that the fish is fried well and cooked evenly flip them over atleast 2-3 times at regular intervals.
  6. To get an extra crispy coating, coat the fish in semolina just before you fry the fish.
  7. You can also marinate the fish overnight to have a more intense flavor. 
  8. You can use other cooking oil for frying if coconut oil is not available to you. 
Keyword fish fry, pomfret, pomfret fry, pompret fry, tawa fish fry, whole fish fry