This spicy Andhra-style pan-fried pomfret is crispy outside, juicy inside, and full of bold spices with a tangy lime flavour. It is simple to cook and goes perfectly with rice or chapati.
Ingredients
2 medium **Pomfret fish (cleaned and sliced)
1½ tsp red chilli powder
½ tsp turmeric powder
1 tsp ginger-garlic paste
1 tsp coriander powder
½ tsp cumin powder
1 tsp black pepper powder
1 tbsp lemon or lime juice
1 tbsp rice flour (for crispiness)
1 tbsp semolina (optional)
Salt to taste
3–4 tbsp oil for frying
Few curry leaves (optional)
Preparation
1. Clean the Fish
Wash the pomfret pieces well and make small cuts on both sides of the fish. This helps the spices go inside.
2. Prepare the Masala
In a bowl mix:
Red chilli powder
Turmeric powder
Ginger-garlic paste
Coriander powder
Cumin powder
Black pepper powder
Salt
Lemon juice
Rice flour and semolina
Add a little water and make a thick paste.
3. Marinate
Apply the spice paste all over the fish pieces and inside the cuts.
Let the fish marinate for 20–30 minutes so the flavours absorb well.
4. Fry the Fish
Heat oil in a flat pan on medium flame.
Place the marinated fish pieces in the pan carefully.
Add some curry leaves for extra flavour.
Cook for 4–5 minutes on each side until:
The outside becomes crispy
The fish turns golden brown.
5. Serve
Remove the fish and place it on a plate.
Serve hot with:
Onion slices
Lemon wedges
Steamed rice or rasam rice
Tips for Best Taste
Do not flip the fish too often while frying.
Use medium heat so the fish cooks evenly.
Adding a little rice flour gives a crispy crust.
Result: Spicy, crispy Andhra-style pan fried pomfret with a juicy inside and rich flavour.