Crispy Fried Pomfret Recipe

Method8 steps · about 30 min

1. 1

   Step 1: Use a cleaned, gutted whole black pomfret (400 g) of the listed 400 g size. Make diagonal criss-cross cuts across both sides about 1 inch apart to form diamonds, without cutting through the fish. Pat the skin and cavity thoroughly dry with kitchen towel.

   Uses 400 g whole black pomfret, cleaned and gutted

2. 2

   Step 2: Rub the ¼ tsp salt over the fish skin and inside its cavity. Spread the 2–2½ tbsp cornflour on a plate and coat both sides of the fish.

   Uses Scored, thoroughly dried whole black pomfret · ¼ tsp salt · 2–2½ tbsp cornflour (cornstarch), for coating

3. 3

   Step 3: Work the same coating into the diagonal grooves. Shake off loose cornflour before frying. If serving with lime, wash it if needed and cut it now; keep the optional ready sambal belachan and lime aside for serving.

   Uses Salted fish and its cornflour coating allowance · Lime, optional, cut for serving · Clean water, only if needed to wash the optional serving lime

4. 4

   Step 4: Add all 8 tbsp frying oil to a wok large enough for the whole fish and heat over high heat until ready for frying. Prepare a clean kitchen-towel-lined plate for draining.

   Uses 8 tbsp oil, for the shared frying bath

5. 5

   Step 5: Carefully lower the coated fish into the hot oil. Fry the first side for about 3–4 minutes, checking at 3 minutes, until crisp and golden. Carefully tilt the wok as needed so the fin and tail contact the hot oil; reduce the heat if the coating darkens too quickly.

   Fry first fish side · 3 minUses Hot shared frying-oil bath · Only the coated whole fish, leaving loose cornflour and optional garnishes aside

6. 6

   Step 6: Carefully turn the fish over and fry the second side for another 3–4 minutes, checking at 3 minutes. Continue as needed until crisp and the thickest flesh reaches 63°C (145°F), is opaque and separates easily with a fork. Keep the fin and tail in contact with the oil as needed and reduce the heat if the coating browns too quickly.

   Fry second fish side · 3 minUses Whole fish after frying its first side, in the same frying oil

7. 7

   Step 7: Lift the fully cooked fish onto the clean kitchen-towel-lined plate to drain. Leave the frying oil in the wok.

   Uses Only the fully cooked whole fish lifted from the frying oil

8. 8

   Step 8: Transfer the drained fish to a serving dish and serve hot. Offer the optional ready sambal belachan chilli sauce and prepared lime alongside if using them.

   Uses Drained fried whole black pomfret, excluding oil left on the towel · Ready sambal belachan chilli sauce, optional, to serve · Only the optional cut serving lime, excluding the coated fish and loose cornflour