Recipe: Perfect Fried Whole Pompano (Pomfret)

Recipe: Perfect Fried Whole Pompano (Pomfret) Delicious, fresh and tasty.

Fried Whole Pompano (Pomfret). Pat the fish dry on both sides (and in the belly cavity) with a sheet or two of paper towel then score in three places, roughly equidistantly spaced, down to the bone, top to bottom. It's one of my most favorite sea fish. I like it for its tastes and soft bones.

This fish is often deep fried whole, but must be handled carefully to avoid breaking up.

This fried pompano recipe is a simple and easy to follow recipe that anyone can do – especially those who fear splattering oil when frying.

Before cooking any fish, make sure that it is cleaned.

You can cook Fried Whole Pompano (Pomfret) using 4 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Fried Whole Pompano (Pomfret)

1. It’s 1 (1.5 pound) of pompano, gutted and cleaned.

2. You need 1-2 of teapoons kosher salt.

3. Prepare 1/4 cup of flour.

4. You need of frying oil.

This means that the gills, innards, and scales are removed.

Masala fried Pompano are buttery mild fish spiced with turmeric, red chili, ginger, garlic, coated with rice flour & pan fried to crispy-golden perfection.

These spiced, shallow fried Pomfret are a delicacy back home in Maharashtra.

Pomfret, also known as pompano or butterfish is very popular in South.

Fried Whole Pompano (Pomfret) instructions

1. Pat the fish dry on both sides (and in the belly cavity) with a sheet or two of paper towel then score in three places, roughly equidistantly spaced, down to the bone, top to bottom.

If you like your skin extra crispy and want to go the extra step: Run a hair dryer on high over each side of the fish for 2 to 3 minutes..

1. Season each fish with 1 to 2 teaspoons kosher salt, depending on the size of the fish and how salty you like things. Dont forget the belly cavity. Take some of the salt and rub it into the scores as well..

2. Sprinkle each side with 2 Tablespoons of flour, and pat it in..

3. Fill a pan large and deep enough to fit the whole fish with 3/4-inch of oil and preheat over medium high-ish heat. It should take 5 to 7 minutes to heat up to somewhere between 350 to 375F.

If you, like I, cant be arsed with thermometers, I throw in a pinch of flour and if it starts gently sizzling right away, I know it's ready..

1. Holding the whole fish tightly by where the body meets the tail, gently lower it into the oil, head side to tail side. Cover with a splatter screen and fry for 6 to 7 minutes per side.

At around the 4 minute mark, lift the tail side up carefully with tongs to see how the underside is browning. If it already looks pretty golden brown, you may wish to turn the heat down just a tad..

1. After 6 to 7 minutes, VERY carefully, with a tight grip on your tongs around where the tail meets the body, lift the fish and slowly flip the fish over, again gently lowering the uncooked side down into the oil, head first, then gently lowering toward the tail.

Cover again with splatter screen and let it fry for 6 to 7 minutes.

If youre going to fry another fish, you might wish to put another 1/8-inch or so of oil in the pan and let it come back up to frying temp before frying again..

1. Thats it. Enjoy!.

Frying Pomfret this way remains crunchy even after the fish cools.

Another tip for preparing a whole Pomfret for frying is to make cuts into the fish A whole fried Pomfret makes for a primal, deeply satisfying meal and an impressive display on the table.

Fried pompano with Thai chili sauce for dinner tonight - My Halal Kitchen by Yvonne Maffei-Global Manny Howard Finds, Grills a Whole Pompano (and So Much More).

On a hunt for seafood in Fried Black Pomfret With Taucho With Pomfret, Ginger, Minced Garlic, Soybean Paste, Red Chili Peppers.

What I like about this fish is that it is good on it's own with simple preparation and cooking.