Pomfret Fish Fry Recipe – Spicy Indian Style Fried Fish

Last Updated on 4 months by Neha Deshmukh

Pomfret Fish Fry Recipe – Spicy Indian Style Fried Fish

Hey everyone! If you’re anything like me, a perfectly crispy, flavourful fish fry is pure comfort food. I remember the first time I made this – it was a rainy evening, and I was craving something warm and spicy. This Pomfret Fish Fry recipe has become a family favourite ever since, and I’m so excited to share it with you! It’s surprisingly easy to make, and the results are so worth it.

Why You’ll Love This Recipe

This isn’t just any fish fry. It’s a vibrant, flavour-packed experience that brings the taste of Indian spices to a simple dish. Pomfret, with its delicate, flaky texture, takes on the marinade beautifully. Plus, it cooks up super fast, making it perfect for a weeknight dinner or a weekend treat. Honestly, once you try this, you’ll be hooked!

Ingredients

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

• 250 grams fish (pomfret), steaks or fillets
• 1 teaspoon red chilli powder
• 1 teaspoon Kashmiri chilli powder
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon garam masala powder
• Salt to taste
• Oil for frying

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Pomfret: This is my go-to fish for frying. It’s not too oily and holds its shape really well. You can use other firm white fish like basa or snapper if you can’t find pomfret, but pomfret really is special.
• Red Chilli Powder vs. Kashmiri Chilli Powder: Don’t skip this distinction! Red chilli powder gives you the heat, while Kashmiri chilli powder adds a beautiful vibrant red colour and a mild, fruity flavour. Using both gives you the best of both worlds.
• Garam Masala: This is a blend of warming spices that’s essential in Indian cooking. Every brand is a little different, so feel free to use your favourite! It really ties all the flavours together.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your pomfret a good clean. Pat it dry with a kitchen towel – this helps the marinade stick.
2. In a bowl, combine the red chilli powder, Kashmiri chilli powder, turmeric powder, garam masala powder, and salt. Add a few drops of water, just enough to form a thick paste. You want it to coat the fish nicely.
3. Now, generously coat each piece of fish with the spice paste. Make sure every nook and cranny is covered! Let it marinate for about 10 minutes. This allows the flavours to really penetrate the fish.
4. Heat oil in a frying pan over medium heat. You want enough oil to shallow fry the fish – about 1cm deep is good.
5. Carefully place the marinated fish into the hot oil. Don’t overcrowd the pan!
6. Fry each side for 4-5 minutes, until golden brown and cooked through. The fish should flake easily with a fork.
7. Remove the fish from the pan and place it on a paper towel-lined plate to drain any excess oil.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t over-marinate: 10 minutes is perfect. Too long, and the fish can become mushy.
• Medium heat is key: Too high, and the outside will burn before the inside cooks. Too low, and the fish will absorb too much oil.
• Check for doneness: The fish should be opaque and flake easily with a fork.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level:
  • Mild: Reduce the red chilli powder to ½ teaspoon.
  • Medium: Stick to the recipe as is.
  • Hot: Add a pinch of cayenne pepper or increase the red chilli powder to 1.5 teaspoons.
• Regional Variations:
  • Goan: Add a tablespoon of vinegar to the marinade for a tangy twist.
  • Coastal Maharashtra: Include a pinch of dried mango powder (amchur) in the spice mix.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any hidden gluten ingredients.

Serving Suggestions

This Pomfret Fish Fry is amazing on its own, but it’s even better with some sides! I love serving it with:

• Steamed rice – it soaks up all those delicious juices.
• A simple lemon wedge – a squeeze of fresh lemon brightens up the flavours.
• Kachumber salad (Indian cucumber, tomato, and onion salad) – for a refreshing contrast.
• A side of dal (lentils) – a classic Indian pairing.

Storage Instructions

If you happen to have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven to maintain crispiness.

FAQs

Let’s answer some common questions:

• Is Pomfret Fish Fry healthy? It’s a good source of protein and omega-3 fatty acids! However, it is fried, so enjoy it in moderation.
• What is the best oil to use for frying fish? I prefer using vegetable oil or sunflower oil because of their neutral flavour and high smoke point.
• How do I know if the fish is cooked through? The fish should be opaque and flake easily with a fork.
• Can I marinate the fish for longer than 10 minutes? It’s best not to. The acid in the marinade can start to break down the fish if left for too long.
• What side dishes go well with Pomfret Fish Fry? So many! Rice, dal, salad, and a squeeze of lemon are all fantastic choices.

Enjoy making this recipe! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!