Crispy Pomfret Tawa Fry Recipe
Whole pomfret marinated in black pepper, fennel, red chili, kokum. Coated with semolina and pan fried, served with a side of corn and cranberry
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish Preparation
Coating and Frying
Side Dish
Method
Preparation
- 1
Marinate the Pomfret
Clean and gut the pomfret. In a bowl, mix black pepper, fennel seeds, red chili powder, kokum, and salt. Rub this marinade all over the fish, including inside the cavity. Let it marinate for at least 30 minutes.
Cooking
- 2
Coat the Pomfret
After marinating, coat the pomfret generously with semolina on both sides.
- 3
Fry the Pomfret
Heat oil in a tawa or frying pan over medium heat. Once hot, gently place the semolina-coated pomfret onto the pan. Fry for about 4-5 minutes on each side or until golden brown and crispy.
Serving
- 4
Plate the Dish
Once cooked, remove the pomfret from the pan and drain on paper towels. Serve hot with boiled corn and dried cranberries on the side.
