Pomfret Fry
This Pomfret Fry coats cleaned pomfret with our Fiery Fish Masala: Aagri Masala and a light rice-flour layer before pan-frying. The result is crisp at the edges with moist fish inside and a bold masala crust that stays firmly on the surface.
Ingredients:
- 2 medium cleaned whole pomfret, about 700g total
- 20g Aazol’s Fiery Fish Masala: Aagri Masala
- 25g rice flour
- 20g lemon juice
- 25g neutral vegetable oil for pan-frying
- Optional: onion rings, lemon wedges, coriander and green chutney for serving
Instructions:
1. Rinse the cleaned pomfret briefly and pat completely dry. Make 2–3 shallow diagonal slits on each side so the masala seasons the thicker parts evenly.
2. Rub the fish with the lemon juice and Aazol’s Fiery Fish Masala: Aagri Masala, working the mixture into the slits. Rest for 20 minutes in the refrigerator.
3. Sprinkle the rice flour lightly over both sides of each fish and press gently so it adheres to the masala rather than forming a thick coating.
4. Heat half the oil in a wide heavy pan over medium heat. Add one pomfret and cook for 4–5 minutes on the first side without moving it unnecessarily.
5. Turn carefully, add a little more oil around the edges and cook for another 4–5 minutes until the surface is crisp and the flesh flakes easily. Repeat with the second fish using the remaining oil.
6. Rest the fried fish for 2 minutes before serving. Divide into four portions and add the optional accompaniments only if desired.
Serve this Pomfret Fry hot while the masala crust is still crisp.
