Crispy Pomfret Fish Fry- Authentic Indian Recipe with Byadagi Chillies

Last Updated on 2 months by Neha Deshmukh

Crispy Pomfret Fish Fry – Authentic Indian Recipe with Byadagi Chillies

Introduction

Oh, Pomfret Fish Fry! This one holds a special place in my heart. I remember my grandmother making this for special occasions, and the aroma would fill the entire house. It’s a dish that instantly transports me back to my childhood. Today, I’m so excited to share her (and my slightly tweaked!) version with you. It’s unbelievably crispy, packed with flavour, and surprisingly easy to make. Get ready for a taste of authentic Indian goodness!

Why You’ll Love This Recipe

This isn’t just any fish fry. The magic lies in the Byadagi chillies – they give this dish a beautiful colour and a mild, fruity heat. Plus, the fried gram adds an incredible crunch. It’s perfect as a starter, a side dish, or even a light meal with some rice and a squeeze of lemon. You’ll love how quickly it comes together, too – ready in under 30 minutes!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 500 grams White Pomfret Fish
• ½ cup Vegetable Oil
• 6 Byadagi Chillies
• 1 teaspoon black pepper corn
• 10 cloves garlic
• 1 tablespoon fried gram (pottu kadalai)
• 1 teaspoon turmeric
• 1 teaspoon rock salt
• 1 sprig curry leaves
• 1 lemon
• Onion Slices (for serving)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Byadagi Chillies: A Deep Dive into Flavor and Color

These chillies are a game-changer. They’re known for their vibrant red colour and mild heat. If you can’t find them, you can substitute with Kashmiri chillies, but the colour won’t be quite as striking.

Pomfret Fish: Selecting the Best Quality

Freshness is key! Look for fish with firm flesh and clear, bright eyes. A slightly salty smell is good – a fishy odour means it’s not so fresh.

Fried Gram (Pottu Kadalai): The Secret to Crispy Texture

Don’t skip this! Fried gram (also known as roasted chickpeas) adds an amazing crunch. You can find it at most Indian grocery stores.

Rock Salt vs. Table Salt: Understanding the Difference

I prefer rock salt (sendha namak) for this recipe. It has a slightly different flavour profile and is traditionally used in Indian cooking. But table salt will work in a pinch!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the masala. Grind the Byadagi chillies, black pepper, garlic, fried gram, turmeric, rock salt, and curry leaves into a smooth paste using about half a cup of water. You want a nice, thick consistency.
2. Now, clean the pomfret fish. Make diagonal gashes on both sides – this helps the marinade get right in there!
3. Generously apply the masala paste all over the fish, making sure to really work it into those gashes. Marinate for at least 20 minutes. Longer is fine, too – even up to an hour!
4. Heat the vegetable oil in a non-stick pan over medium-high heat. You want it nice and hot, almost smoking.
5. Carefully place the marinated fish in the hot oil. Fry undisturbed for about 1.5-2 minutes per side, until it’s crispy and golden brown.
6. Transfer the fried fish to a paper towel to drain any excess oil.
7. Finally, squeeze fresh lemon juice over the fish and serve immediately with those lovely onion slices.

Expert Tips

• Don’t overcrowd the pan! Fry the fish in batches to ensure it gets crispy.
• For extra flavour, add a pinch of ginger paste to the marinade.
• A non-stick pan is your best friend here – it prevents the fish from sticking and ensures even cooking.

Variations

Let’s get creative!

Vegan Adaptation (Using Plant-Based Fish Alternatives)

You can absolutely make this with plant-based fish alternatives! Banana blossom or firm tofu work really well. Adjust the marinating time as needed.

Gluten-Free Confirmation

This recipe is naturally gluten-free! Just double-check that your fried gram is processed in a gluten-free facility if you have severe allergies.

Spice Level Adjustment (Mild to Extra Spicy)

Adjust the number of Byadagi chillies to control the heat. For a milder flavour, use fewer chillies or remove the seeds. For extra spice, add a pinch of cayenne pepper.

Regional Variations (Goan, Kerala Styles)

My friend from Goa adds a touch of vinegar to the marinade for a tangy twist. In Kerala, they often use coconut oil for frying and add a sprinkle of red chilli powder for extra heat.

Festival Adaptations (Serving During Special Occasions)

During festivals, my family loves to serve this with a side of mango chutney and a colourful salad. It’s a real crowd-pleaser!

Serving Suggestions

This Pomfret Fish Fry is amazing on its own, but here are a few ideas:

• Serve with a side of rice and dal.
• Enjoy it as a starter with a cooling raita.
• Pair it with a crisp salad for a light and healthy meal.

Storage Instructions

Leftovers? (If there are any!) Store in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or air fryer to restore some of the crispiness.

FAQs

What is the best way to clean Pomfret fish for frying?

Rinse the fish under cold water and gently scrape off any scales with the back of a knife. Make those diagonal cuts to help the marinade penetrate.

Can I use a different type of oil for frying?

You can, but vegetable oil or sunflower oil are best for their neutral flavour and high smoke point.

What can I substitute for fried gram if I don’t have it?

Crushed roasted chana dal (split chickpeas) can work as a substitute, though the texture won’t be exactly the same.

How do I know when the oil is hot enough for frying the fish?

A small piece of the masala paste should sizzle immediately when dropped into the oil.

Can this fish fry be made in an air fryer?

Yes! Preheat your air fryer to 200°C (390°F) and cook for about 10-12 minutes, flipping halfway through. It won’t be quite as crispy as pan-frying, but it’s a healthier option.

How can I adjust the marinade for a stronger flavour?

Add a teaspoon of ginger-garlic paste or a squeeze of lime juice to the marinade. Let it marinate for a longer period, too!