A quick and easy Indian Fish Fry recipe, that is simple, yet delicious, and is ready within minutes.
In-fact this fried pomfret recipe is a testament to the fact that it doesn’t take very many (or even fancy) ingredients and complicated cooking methods to get that burst of flavor that will delight your taste buds.
However, consider this fair warning, that this dish, as yummy and convenient as it is, can get really addictive.
I remember there was a time when we used to make this particular recipe every single weekend, and a big batch too, enough that we did not need anything else to go with it, outside of a chutney, and a drink. Fun times!
So today I’m sharing this recipe with you, in hopes that you will love it as much as we do.
How to Fry Fish Indian Style
The first step is to properly clean the fish. In our case, we buy already cleaned slices, so we only have to rinse them well before we use them. Either way, ensure to pat down the moisture before you start applying the spices.
Then in a small bowl, mix together salt, turmeric and hing powder.
Apply this mix to the fish pieces, ensuring to apply it evenly all over, and set the pieces aside for 15-20 minutes.
Next, in another bowl, mix together the spices – chilli powder, garam masala powder, coriander powder, cumin powder, garlic powder & dried coriander flakes (optional).
Apply this spice mix to the pieces of fish, ensuring to apply it evenly all over, and set the fish aside for 30 minutes, before you start to fry it.
Once the fish has got a chance to absorb the spice rub, it’s time to apply the crumb coating, which is basically a mix of rava and rice flour (I also add a pinch of salt).
Place the fish pieces in this crumb coating, ensuring to coat the pieces evenly and well.
Then heat up the gas, add a few tablespoons of oil, and pan fry the fish on medium heat.
I recommend frying the fish pieces in small batches (and not overcrowding the pan) for 3-4 minutes on each side. So in total it should take 6-8 minutes for both sides.
Then I personally like to fry the 2 sides with the skin for a minute each. So it takes me 10 minutes per batch.
Once the fish changes color and develops a slight crispy char on the surface, it’s done, and ready to serve.
Notes:
1. In case pomfret fish is not easily available where you live, which is the case in many parts of US, you can make this recipe with pompano fish too, which is more easily available in US.
2. I make 2 different spice rubs and apply it in 2 batches, because I feel the fish absorbs the salt better this way, and the antibacterial properties of turmeric work more effectively. But you can choose to mix all the spice powders together and apply at one go.
3. The fish is spiced to suit our taste buds, which means the spice level is above average. You can adjust spice rub to suit your palate, or add a dash of lemon to cut the spice.
4. Always adjust the spices / masalas based on weight and not the quantity of slices, because the sizes of the fish filets or fish steaks can vary considerably. For instance, here in US, we get larger versions of pomfret than back home in Mumbai.
5. I know I have listed dried coriander flakes as a part of the flavoring spices, but it’s completely optional if you don’t have it on hand. Because it doesn’t make much (or any) difference when it comes to the taste. It’s really just a quirk of mine, which makes me want to add something green to most things, lol.
Check out more easy recipes:
Coriander Mint Chutney
Homemade Garlic Bread
This recipe has been updated from the recipe archives, first published in 2018.
Indian Fish Fry | Fried Pomfret Recipe
Ingredients
- 3 mid size pomfret / pompano fish (total weight 3.6 pounds or 1.6 kg) cut into slices of ¾ - 1 inch thickness
First Marinade (15-20 minutes)
- 4 teaspoon salt
- 1 teaspoon haldi / turmeric powder
- ½ teaspoon hing / asafoetida powder
Second Marinade (30 minutes)
- 4 teaspoon chilli powder
- 4 teaspoon garam masala powder
- 4 teaspoon coriander powder
- 2 teaspoon cumin powder
- 2 teaspoon garlic powder
- 2 teaspoon dried coriander flakes optional
Outer Crust Coating
- ¼ cup sada rava / semolina
- ¼ cup rice flour
- ⅛ teaspoon salt optional, but I always add it
Instructions
- Clean the fish, and pat dry all the excess moisture. Set aside.
- In a small bowl, mix together the salt, haldi powder, and hing powder. The first marinade / rub is ready.
- Apply this rub to the pieces of fish, ensuring you apply it evenly all over. Set aside for 15-20 minutes.
- In another small bowl, mix together - chilli powder, garam masala powder, coriander powder, cumin powder, garlic powder, and dried coriander flakes (optional).
- Apply this second spice rub to the pieces of fish, ensuring you apply it evenly all over. Set aside for 30 minutes.
- Once you have let the fish marinate in the spices well, it’s time to apply the outer crust coating. This is also a good time to start heating up the pan you will be frying the fish in.
- For the crust coating - in a flat wide paraat dish or even a plate will do - mix together the rava, rice flour, and salt (optional). Place the pieces of fish in this crust coating, and coat the pieces well with it on all sides.
- Finally, it’s time to pan fry the fish, for which add a few tablespoons of oil in the heated pan, and place the fish pieces on the pan, a few pieces at a time.
- I recommend frying the fish in small batches (and not overcrowding the pan) on medium heat for about 3-4 minutes on each side. So in total it should take 6-8 minutes for both sides. Then I personally like to fry the 2 sides with the skin for a minute each. So it takes me 10 minutes per batch.
- Once the fish changes color and develops a slight crispy char on the surface, it’s done, and ready to serve.
Notes
- If you live in a place where you do not get pomfret fish easily, especially in the US, you can make this with pompano fish too, which is more easily available in US. Same awesome taste!
- I marinate fish in two steps, applying the salt & turmeric rub first, and then the other flavoring spices. Because I personally feel the fish absorbs the salt much better when applied first and then turmeric has antibacterial properties, which work better when applied directly to the fish. But in a rush, you can mix together all the spices & apply at one go.
- The fish is spiced to suit our taste buds, which means it’s spicier than average. Always adjust the spices to suit your palate. Or just add a splash of lemon to the marinade to cut the spice level.
- Always adjust the spices / masalas based on weight and not the quantity of slices, because the sizes of the fish filets or fish steaks can vary considerably.
- Like I mentioned above, dried coriander flakes are completely optional. I skip using them several times, and have also often replaced them with parsley flakes, or any dried green herb I’ve had on hand.
Please note: The nutrition values are best estimates provided as a courtesy. The exact values can vary depending on the exact ingredients or brands used. If you rely on them for your specific diet and/or health issues, please consult a registered dietician or nutritionist.
Nutrition
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Nancy
Yummy fish fry. i will try at home.
Shantala's Kitchen
Glad you like it. Enjoy!
Srinivas
How come lemon juice is not used
The Love of Spice
Hi Srinivas, I did not use for this particular recipe, but you can always add it in. I do fish fry many different ways, and do often add it when I am using a wet masala.
Reema D'souza
I love fish fry of all kinds. Pompret fry is one of my favourite dishes. I usually don’t use the crumbs for coating, I just use Rava. Will try this the next time.
Shantala's Kitchen
Same here. 🙂 And oh I use rava and rice flour too. That’s the crust coating here.
Damyanti
Looks perfectly done…
Shantala's Kitchen
Thank you so much, D.
CHETAN
Hi, this is an awesome recipe. I am no cook at all and I cook in dire circumstances only (since most of the time I cook disasters 😀). My 5 year old daughter loves fish and was insistent that she wants to eat fish fry one evening. I came across this recipe and tried with couple of Swai fillets. The final dish turned out to awesome and we both enjoyed it. I really like that the recipe is so simple to follow and reproduce.
Shantala's Kitchen
Hey, I am so glad to hear that, Chetan. Thank you for sharing feedback. It truly means a lot. 🙂
Shilpa Gupte
I never had fish before I got married. But, after marriage, I had to try eating fish as it used to be made often at home…hubby and family being hardcore fish lovers. So, I decided to try it out and the best way to introduce yourself to seafood is by eating fried pomphret. It is so easy to make and easier still to eat! And, yes, I LOVED it! I also love the curry that hubby makes. We add tamarind pulp to both, the curry as well as the fried fish. It tastes awesome!!!
LoveOfSpice
Yes, I agree! Pomfret is the best place to start. It’s delicious to begin with, and goes well with many different flavors. 🙂
Soumya
So yummy! It looks so damn delicious.
Now, if only I could cook fish at home.
LoveOfSpice
You don’t eat fish? Or is there any particular reason you don’t cook it at home?
Soumya
I eat everything that moves! My husband is a brahmin and I cannot cook meat at home for that very reason and nothing else. I eat plenty of meat outside home though 😛
Shantala's Kitchen
Yeah I know what you mean. Growing up, home cooked meals were mostly vegetarian, because my dad is a pure vegetarian.
But now fish and meat are regularly featured on the menu since I started cooking.
Anshu Bhojnagarwala
Shantala, going to share this recipe with my hubby who is a big fan of pomfrets. I am sure he will love it. Sometimes, when I see such visuals, it tempts me to quit my vegetarianism. 🙂
LoveOfSpice
Hehe, I understand. There are things I don’t eat, but sometimes look delicious enough to make me almost change my mind. Almost. 😛
I hope your hubby gets to try this one out!
Shalzmojo
I am not a fish fan so cant really comment on this recipe 😉
LoveOfSpice
Thank you for still being here. 🙂
Rachna Parmar
Looks tasty, Shantala. I make a version of this but with mackerel instead of pomfret. Easy recipe. i also add lemon juice along with salt and turmeric.
LoveOfSpice
Ah Mackerel, that’s my hubby’s favorite. And I add lemon too sometimes, just not all the time. Especially if we are expecting company and I want to cut down the spice level.
Vinitha
Yum! That picture is definitely mouthwatering, Shantala! I’m a diehard fish lover and this recipe looks so delicious. 😋
LoveOfSpice
Thank you, Vinitha. I am glad you like it. Hope you get to try it soon!