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Pomfret Fish Fry with Almond

Servings: 2
Preparation time: 10-12 minutes.
Frying time: 10-12 minutes.
Total time: 24 minutes.

Last weekend, I tried a unique twist on a classic dish by cooking fish coated with almonds “(Pomfret Fish Fry with Almond)”

It was hit! It was wonderful feelings to me that my husband enjoyed the taste so much that he’s looking forward to sharing it with the kids next time. What a lovely plan!

Such a special dish when everyone is together will surely make for a memorable family meal, filled with delicious flavours and happy moments.

This preparation adds a delightful crunch and nutty flavour to the fish, enhancing its natural taste and texture.

Almond coating not only brings a rich aroma but also boosts the nutritional value of the dish, providing a good source of protein and healthy fats. It’s a simple yet luxurious dish that can make any meal feel special.

Pomfret fish fry is a delightful dish cherished across various regions, especially in coastal areas where fresh fish is abundantly available. Pomfret is delicate, white flesh and minimal bones, is ideal for frying.

This method not only seals in the flavours but also gives the fish a crispy exterior while keeping it moist and tender inside. Such a dish is perfect for a sophisticated dinner or a nutritious family meal, showcasing a wonderful blend of texture and flavour.

Ingredients:

Silver/White Pomfret: 2 medium size, 400-500 gm.
Garlic: 1 teaspoon (paste)
Salt: 1 teaspoon (as per taste)
Turmeric powder: 1 teaspoon
Chilli powder: 1 teaspoon
Coriander powder: 1 teaspoon
Garam masala powder: 1 teaspoon
Mustard oil/cooking oil: 3 tablespoon (for marination)
Mustard oil/ Cooking oil: for shallow frying.
Almond: 1/4 cup
Lemon juice: 2 teaspoon
Onion(Medium): 2 no. (optional)
Green Chilli: 3-4 no. (optional)

Preparation:

Clean the fish properly with running water. Add lemon juice. Leave it for 10-12 minutes. Again wash the fish drain out all the water.
To marinate the fish; take a broad mixing bowl, add salt, garlic paste, chilli powder, coriander powder, garam masala powder and turmeric powder along with mustard oil. Rub on the fish. Keep aside for minimum 20 minutes.
Corse grind to almond, keep aside, to be used later for coating fish.
Make onion ring and slit green chilli, keep aside.

Method:

Heat oil in nonstick tawa/fry pan on medium low flame, when smoke starts coming; roll the marinated fish in crushed almonds, and then fry to golden colour.
Fry both sides till golden brown colour appears (about 2-4 minutes each side).
Fry onion ring and green chilli on high flame, put off the flame, keep aside.
Garnish with onion ring and lemon.

Note: