Crispy Pomfret Fry

Introduction

There’s something unbeatable about a perfectly fried pomfret — crispy on the outside, juicy and tender inside. A staple across coastal Karnataka and Kerala, this dish is simple but all about the right marinade and fresh fish.

With Mastyamart’s fresh, cleaned Pomfret, you skip all the prep and go straight to cooking a restaurant-style fry at home.

Perfect as a side dish, starter, or even the main star of your meal.

Best Fish Options from Mastyamart

You can use:

• Pomfret (White Pomfret – best for this recipe)
• Black Pomfret
• Seer Fish slices (alternative option)

Ingredients

• 2 whole pomfret (cleaned with slits)
• 2 tbsp coconut oil (for frying)

For Marinade:

• 1½ tbsp chilli powder
• 1 tbsp ginger-garlic paste
• ½ tsp turmeric
• 1 tbsp lemon juice
• 1 tsp black pepper powder
• 1 tbsp rice flour (for crispiness)
• Salt (to taste)

Preparation Steps

1. Wash and clean the pomfret. Make 2–3 slits on both sides for better marination.
2. In a bowl, mix chilli powder, turmeric, ginger-garlic paste, pepper, lemon juice, rice flour, and salt into a thick paste.
3. Apply the marinade evenly on the fish, including inside the slits.
4. Let it rest for at least 30 minutes (longer = better flavour).
5. Heat coconut oil in a pan on medium flame.
6. Place the fish gently and fry for 4–5 minutes on each side until golden and crispy.
7. Remove and drain excess oil.

Pro Tips

• Add a little semolina (rava) for extra crisp texture
• Don’t overcrowd the pan — fry one fish at a time
• Medium flame is key (high flame burns outside, raw inside)
• Fresh pomfret = naturally sweet, clean taste

Serving Suggestions

• Onion rings + lemon wedges
• Steamed rice + fish curry combo
• As a starter with mint chutney
• With Kerala meals (sadhya-style side)