If you can get it, this Indian fish fry is delicious with silver pomfret.
Whenever I go to London, which isn’t often, I bring a car fridge and stock up on fresh silver pomfret. That is the fish I used in Goa when I first made this Indian fish fry and I love it.
You could use other fish too for this fish fry such as sea bass and bream but the delicate flavour and texture of silver pomfret is my all time favourite.
This easy recipe could be made with any fish. I like pomfret the best though.
About this recipe.
Indian fish fry refers to a popular dish across various regions in India where fish fillets or whole fish are marinated with a blend of spices and then shallow-fried or deep-fried. The specific spices and method of cooking vary by region, but a typical Indian fish fry includes marination with ingredients like:
- Red chili powder – This is usually Kashmiri chilli powder but you can use others too.
- Turmeric
- Ginger-garlic paste
- Lemon juice or tamarind paste
- Salt
- Optional additions like coriander powder, cumin, or garam masala
After marination, the fish is often coated with a light layer of rice flour, semolina, or even gram flour for a crisp texture, then fried until golden and crispy. I prefer to use semolina or rice flour for my fish fry recipes.
What is pomfret fish?
There are a few different varieties of pomfret and silver pomfret is by far the most popular for fish fry. The silver pomfret (Pampus argenteus) is a saltwater fish found in the Indo-Pacific region, particularly along the coasts of India, Southeast Asia, and the Middle East. It is prized for its mild, delicate flavour, soft texture, and versatility in cooking. Silver pomfret is recognizable by its:
- Flat, diamond-shaped body with a silvery sheen
- Smooth skin without prominent scales
- Small head and short, rounded fins
This fish is highly sought after in many cuisines, particularly Indian, Chinese, and Southeast Asian. It can be prepared in a variety of ways, such as frying, grilling, steaming, or baking, and it easily absorbs the flavours of marinades or sauces due to its tender, almost buttery flesh.
Silver pomfret is often regarded as a premium fish because of its texture and taste.
Where can you purchase pomfret?
Remember, using fresh fish that are caught local to you might be the best way forward. That said, I do love silver pomfret and they usually can be found in the freezer section at Asian grocers.
Some larger fishmongers do import the fish fresh which is great if you you can find them. Either way, use this fish fry recipe with a fish you like and you are certain not to be disappointed.
Working ahead…
There really isn’t much to do.
If you would like to cut the fins and head off and make those shallow slits, you can do that a day or so ahead of time.
You could also gather up your spices but as there are so few, there really isn’t much need.
Make this Indian fish fry recipe your own…
To be honest, I calmed this one down a bit for the blog. I prefer the fish to be much spicier and use more Kashmiri chilli powder.
You could also use more lime juice. It adds a lot. Of course the amount of salt you use in any Indian fish fry is completely up to you.
This recipe gets, in my opinion, the perfect combination of sweet, savoury, sour and spicy but you can and should taste the marinade and adjust these flavours to your own taste preferences.
Can you store leftovers in the fridge?
This recipe is best served right from the hot pan. Like most seafood recipes, freshness is key to perfection so try to make just as much as you need.
If you do decide to store leftovers, they will keep in your fridge for up to 3 days, covered tightly. To reheat, simply place in the microwave of better… pan fry or air fry until crispy and hot.
Can you freeze this fish fry?
Yes and if you have leftovers you would like to freeze, you can do this for up to 3 months. Freeze the fish fry in an air–tight container or freezer bag. If using a freezer bag be sure to get as much air out of the bag before sealing it.
You will want to label and date the fish before freezing.
Step by step photographs
Slice off the fins and make shallow slits in the body on both sides.
Rub the spices, garlic and ginger paste, lime juice and salt all over the fish.
Dredge the fish in the semolina and shake off any excess.
Carefully place the fish in the hot oil and fry for about 4 minutes per side.
Ensure the oil isn’t too hot. You just want to brown the exterior and make it crispy.
Place on paper towels before serving to soak up any excess oil.
Dig in!
If you like this fish fry recipe, you might like to try some of these seafood recipes too.
- Mediterranean Grilled Fish
- Tandoori Fish on the Barbecue
- Salmon Mean Molee – A delicious fish curry!
- Spicy Stuffed Crab
- Spicy Seafood Curry with Coconut
- Indian Pan Seared Halibut
- Kedgeree Recipe
- Cod Curry With Coconut
- Tandoori Baked Salmon
- Easy Monkfish Curry
- Malabar Fish Curry
- Sri Lankan Fried Calamari
- Sri Lankan Prawn Curry
- Crab Curry Sri Lankan Style
- Vietnamese Grilled Scallops
- Vietnamese Cha Ca
- Ikan Bakar – Indonesian and Malaysian Grilled Fish
- Sambal Lala – Spicy Malaysian Clams
- Indonesian Blackened Grilled Fish
- Seafood Laksa
- Korean Blackened Salmon
- Indian Fish Pie
- Butter Egg Floss Prawns
- Prawn Puri
Have you tried this recipe for tandoori whole fish recipe?
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Indian Fish Fry
Ingredients
- 2 x 600g (21oz) silver pomfret or other fish of your choice
- 1 generous tbsp Kashmiri chilli powder
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp salt plus more to taste
- Juice of one lime
- 1 tbsp garlic and ginger paste
- 200g (1 cup) semolina
- 5 tbsp coconut or rapeseed oil
Instructions
- Clean the pomfret or ask your fish monger to do this for you. Be sure to cut off all the fins, tail and head and remove the gills.
- Make shallow slices on each side of the fish. This will both speed up cooking and ensure the spices get right into the meat of the fish.
- Rub the fish all over with the ground spices, garlic and ginger paste and lime juice and allow to marinate for about 20 minutes.
- When ready to cook, heat up the oil in a large non-stick pan. I only had a small pan so I fried them separately.
- Dredge the fish in the semolina and be sure to shake off any excess. Then place the fish in the pan and cook for about 4 minutes per side or until crispy and golden brown.
- Transfer to paper towels to soak up any excess oil and serve immediately. These are good served simply with additional lime wedges.
Calogero Mira
Saturday 15th of December 2012
The lemon trees in my garden are giving their fruits for this sauce. Nice sea bass recipe with a shallot and tandoori masala.