Pomfret Fry is a delicious fish fry recipe where the fish is marinated with a spicy paste made with a set of simple spices.
Make sure you make cuts in the fish before applying the paste, as the masala penetrates better inside the fish, so it’s highly recommended. Kashmiri Red Chillies are utilised because they add a gorgeous red colour to the paste without making it overly hot. Black pepper powder and garam masala powder add a mild spice to the mix.
The paste is then applied to the fish, which is subsequently fried in hot oil until the exterior layer turns brown. This crispy on the outside and tender on the inside fish can also be served as an appetiser with your weekend meals.
You can try pomfret fry in a variety of ways, including Tandoori, Marathi, Bengali, Goan, Malvani, Konkani, Mangalorean, Maharashtrian, and South Indian. I've listed a few of them below that I cook frequently at home.