Pomfret Fry

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This is directly plated from the oil pan to the plate. Read on for tips to get drip free frying.

Per fish slice:

  • A small marble sized ball of ginger garlic paste.
  • A quarter teaspoon of chilly powder.
  • A pinch of turmeric.
  • A pinch of salt.
  • A teaspoon of semolina or rava.

Rub the ingredients except the rava, all over the fish. Then using a spoon lightly sprinkle the rava on both sides of the fish. It much cover it fully but should not be heaped. Lightly shake of the excess rava. Check again. All the exposed flesh must be covered.

Leave the fish alone. Don’t even look at it for the next 10-20 minutes.

The rava will slowly change color as it picks up a mild yellowish-reddish hue. It should at least look a little damp. This means the bonding has happened.

Enough oil in a pan to cover half the fish slice. It should be hot but not smoking. Place fish in the oil and cook on low heat. Baste the top with the oil using a spoon. When the skin on the sides has two very distinct contrasting colors, flip over the fish. Do not fight it.

Cook till both sides are the same color. Hold the fish vertically with the skin in the hot oil. Turn it around so all the skin get some oil time. Put fish back in the oil. High heat. Less than a minute for both sides.

Reduce heat. Using either two spoon or a pair of tongs hold the fish above the oil. When all the dripping has stopped, plate it.

Enjoy with a little lemon and fried curry leaves.

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