Pan Fried Pompanopomfret Recipe

I absolutely love this recipe because it brings together irresistible flavors with the perfect balance of spices, creating a dish that’s both vibrant and comforting. Plus, the simple preparation lets me channel my inner chef without spending too much time in the kitchen, leaving me more moments to savor every crispy bite.

Pompano fried in oil. Pomfret is one of my favorite dishes.

It is rich in omega-3 fatty acids and packed with flavor. I love using turmeric, red chili powder, and ground cumin for a vibrant spice mix.

The lemon juice adds a tangy freshness, while fresh cilantro leaves offer a fragrant finish.

Ingredients

Pompano Pomfret Fish:
Abundant in omega-3 fatty acids, supplies a protein that is not fatty.

Turmeric Powder:
Curcumin, a potent anti-inflammatory, is found in turmeric.

Red Chili Powder:
Imparts warmth and zest, enhancing the body’s engine.

Ground Cumin:
Spicy, fragrant, earthy.

One of the virtues of this aromatic spice is aiding digestion.

Lemon Juice:
Provides vitamin C and a zesty taste.

Cilantro Leaves:
Flavor that is fresh and has properties that detoxify.

Vegetable Oil:
Delivers essential, healthful fats for culinary purposes.

Ingredient Quantities

• 2 lbs pompano pomfret fish, cleaned and gutted
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt to taste
• 2 tablespoons lemon juice
• 3 tablespoons vegetable oil or ghee
• Fresh cilantro leaves for garnish
• Lemon wedges for serving

Instructions

1. Wash the cleaned and eviscerated pompano pomfret fish in cold water and dry it well with paper towels.

2. In a tiny bowl, mix together turmeric powder, red chili powder, ground cumin, ground coriander, and salt.

3. The fish should be rubbed all over with lemon juice. It should then be coated evenly with the prepared spice mixture. It should be marinated for about 20 minutes.

4. In a large non-stick skillet, add vegetable oil or ghee and heat it over medium heat.

5. After the oil or ghee is heated, carefully set the marinated fish into the skillet. Keep the arrangement loose so that the fish can sizzle without being cramped; if necessary, work in two or three batches.

6. For about 4-5 minutes on one side, cook the fish until it forms a golden brown crust.

7. Flip the fish using a spatula and cook the other side for another 4-5 minutes, or until the fish is fully cooked through and golden brown on both sides.

8. Take the fish out of the skillet and put it on a plate that’s been lined with paper towels to soak up any extra oil.

9. Before serving, add fresh cilantro leaves as a garnish to the fish.

10. Enjoy your delicious pan-fried pompano pomfret! Serve it right away, with lemon wedges alongside for squeezing on the fish.

Equipment Needed

1. Medium-sized bowl
2. Measuring spoons
3. Small bowl
4. Non-stick skillet
5. Cooking spatula
6. Paper towels
7. Plate

FAQ

• What type of fish is best for this recipe?This recipe specifically calls for Pompano pomfret due to its firm texture and rich flavor, which makes it excellent for pan frying.
• Can I substitute other fish if I can’t find pompano pomfret?
  Yes, you can use other firm white fish like tilapia or mackerel, but the flavor may vary slightly.
• Is it necessary to marinate the fish?Definitely, marinating the fish for a minimum of 30 minutes allows for the spices and lemon juice to be infused, thereby enhancing the flavor.
• What oil is best for frying the fish?For frying, use vegetable oil or ghee; they have high smoke points and add a delicious flavor. But any neutral oil will do.
• How can I tell if the fish is fully cooked?The outside of the fish should be golden brown, and the inside should be opaque and flaky.
• How do I serve the pan fried pompano pomfret?Top with fresh cilantro leaves and lemon wedges. Serve alongside steamed rice or a fresh salad for a perfect meal.

Substitutions and Variations

1 teaspoon turmeric powder: Substitute with 1 teaspoon ground mustard for a flavor that’s similarly earthy.
1 teaspoon red chili powder: If you prefer a less intense spice, use 1 teaspoon paprika instead.
1 teaspoon ground cumin: For a slightly different aromatic flavor, substitute with 1 teaspoon ground caraway.
1 teaspoon ground coriander: If you don’t have coriander, you can substitute it with an equal measure of ground fennel seed, which gives a sweet, aromatic flavor that mimics coriander’s unique taste.
3 tablespoons vegetable oil or ghee: Substitute with 3 tablespoons olive oil for a lighter flavor.

Pro Tips

1. Use Fresh Fish Ensure the pompano pomfret is fresh for the best flavor and texture. Fresh fish will have clear eyes, bright red gills, and firm flesh.

2. Score the Fish Lightly score the fish on both sides before marinating. This helps the marinade penetrate deeper, ensuring the fish is flavorful throughout.

3. Oil Temperature Check Before adding the fish, test the oil temperature by placing a small piece of batter or a drop of water in the pan. It should sizzle immediately. This ensures a crispy exterior.

4. Use Ghee for Extra Flavor If you’re using ghee instead of vegetable oil, it will impart a rich, buttery flavor to the fish. Be cautious with the heat to prevent the ghee from burning.

5. Rest the Fish Let the cooked fish rest for a minute or two on the paper towels after frying. This will allow excess oil to drain and the outer crust to firm up, giving it an ideal texture when served.