Pomfret Fish Recipe
A delicious fried Pomfret fish coated with a crispy rice flour batter, seasoned with spices like chili powder and turmeric, making this an irresistible dish.
Ingredients:
- 4 Pomfret fish
- 1 tsp garlic paste
- 2 tsp lemon juice
- 2 tsp red chili powder
- 1 tsp turmeric powder
- Salt to taste
- 2-3 tbsp rice flour (for coating the fish)
- Vegetable oil (for frying)
Instructions:
- Prepare and Score the Fish: Clean the Pomfret fish and score it by making deep cuts on both sides. This step is essential to ensure the fish absorbs the marinade and cooks evenly.
For precise and effortless scoring, use the Executive Chef II Boning Knife. Its narrow, sharp blade is ideal for clean, deep cuts that penetrate the fish evenly without damaging the flesh. Marinate the Fish: In a bowl, mix the garlic paste, lemon juice, turmeric powder, red chili powder, and salt. Stir well. Coat the Pomfret fish thoroughly with the marinade, making sure the spices penetrate the cuts made earlier. Let the fish marinate for 15-20 minutes.
- Coat with Rice Flour: After marinating, lightly dust each fish with rice flour on both sides. The rice flour helps create a crispy outer layer when fried.
- Fry the Fish: Heat vegetable oil in a frying pan over medium heat. Once hot, carefully add the coated fish to the oil. Fry the Pomfret fish for 3-4 minutes on each side until golden brown and crispy.
- Serve: Plate the fried Pomfret fish with lemon wedges and fresh cilantro on the side for garnish. This dish is best served hot with your favorite dipping sauce or chutney.
Suggested Knife for this recipe:
The Gunter Wilhelm Executive Chef II Boning Knife is perfect for scoring fish, allowing you to make precise, deep cuts. Its sharp, narrow blade offers excellent control, ensuring you achieve clean scores without tearing the flesh, making it an essential tool when preparing seafood like Pomfret.
