Crisp Fried Pomfret

Plain and simple and with the use of corn flour for the coating, the crisp fried pomfret is a perfect accompaniment to your fish curry rice. The outside turns crisp and yet the flesh is left juicy when cooked as suggested.

Serves: 2 Persons

Prep. Time: 10 Mins. + 10 Mins. (marination)

Cooking Time: 4 to 5 Mins.

Ingredients:

• Silver Pomfret – 1 medium (300 to 350 gms)
• Red Chilly Powder – 1 tsp. (or less)
• Turmeric Powder – ½ tsp.
• Lime – ½ small
• Corn / Rice Flour – for the coating
• Oil – for shallow frying
• Salt – ½ tsp. or to taste

Step 1:     Clean the fish, slice and wash. Drain well.

Step 2:     Mix the red chilly and turmeric powder with the salt and the juice of the lime and coat the fish slices well. Leave aside for 10 to 15 minutes.

Step 3:     Place a pan on low heat and add enough oil to shallow fry the fish slices. Meanwhile spread the cornflour on a flat dish. Coat the slices of fish with the corn flour.

Step 4:     When the oil in the pan has heated, dust off extra flour off the fish and fry all sides on medium heat till crisp and light golden.

Serving Suggestion:

Hot Rice with Pomfret Caldinho (see here) and Crisp Fried Pomfret.