I still remember the sparkle in my husband’s eye when he spotted this fish in the corner at our local Chinese grocery store. A staple in India, this elusive fish was on our wish list for many years. Finally, we had it in our grocery bag and ready to cook.
The Pomfret, or Golden Pompano as it is called here, is a saltwater fish. The salt gives the fish its distinct taste, and with seasoning it tastes wonderful.
We use this recipe all the time to fry fish. The results are truly delicious!
Cooking time: 20 mins
4 pieces golden pomfret, large size
2 tsp red chili powder, or adjust as per spice tolerance
1 tsp turmeric powder
Salt to taste
1/8 cup coarse semolina (cream of wheat / rava)
1 tbsp wheat flour
Coconut oil, for frying
Combine rava and wheat flour in a plate. Mix together and keep aside.
1. Take fish pieces in a vessel, add red chili powder, turmeric powder, salt and mix everything well.
2. Heat flat pan / tawa on medium heat, drizzle coconut oil, coat fish with the rava and wheat flour mixture on both sides and place the fish on hot tava.
3. Once fried from one side, flip the fish and fry the other side until fish is crispy and golden brown in color.
4. Once crispy, using a slotted spatula, lift the fish, drain excess oil and remove them on a paper towel lined plate to absorb excess oil.
spoonful O’ tips
Usually right after cutting the fish, I add little salt to the pieces. Then mix it and let it rest or keep it in the freezer to use later. Then right before frying the fish, spices are added. This way the fish soaks in the salt and the fish tastes better on frying.