How to make Goan/Konkani-style pan-fried pomfret | easy shallow-fried fish recipe
This fried fish recipe can be had as main course or split as an appetizer. Very easy to make, it is a perfect recipe for a relaxed evening. You can pair it with a glass of Prosecco.
This Goan/Konkani recipe uses only 5 ingredients – turmeric powder, red chili powder, ginger and garlic and rice flour /semolina mix. Ginger and garlic are optional. Feel free to skip them. Also, you can use just rice flour or just semolina.
Make sure the fish is absolutely fresh. The way to identify this is the skin. The skin of fresh pomfret will shine. If you lift the gill of the fish, it should’t be dry. It should be red and sticky. In Goa, fish is not cut in steaks, it is cut thin so it can absorb the flavor of the curry. Once you cut and clean the fish, rub some salt on the fish (about a teaspoon) and let it marinate for at least an hour for the best flavor. If pomfret is unavailable, butter fish is your next best choice for this recipe. Many people also like pompano but we are not very fond of it.
Easy Pan-fried fish recipe
- 1 pomfret fish cut and cleaned
- ¼ tsp turmeric powder
- 1½ tsp red chili powder adjust to taste
- 1 tsp salt or as needed
- ½ inch ginger grated or ground
- 1 clove garlic grated or ground
- 1 tbsp rice flour please see note
- 1 tbsp rava (semolina or cream of wheat) please see note
- oil for shallow frying
- Cut and clean a large pomfret. See notes for picking fresh fish.
- Apply salt, turmeric powder, red chili powder, ginger and garlic paste to the fish. Marinate for an hour.
- Heat a cast iron pan and pour some oil.
- In a plate, mix rice flour and semolina.
- Coat the marinated fish pieces with the rice flour mix and lay them in hot oil to fry for a few minutes.
- Turn after a few minutes turn to fry on other sides.
- As fish cooks, it turns opaque and the outsides will be crisp.
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