Pan Fried Pomfret (or Pompano)
If you are a fan of seafood, you should try this Pan Fried Pomfret! The pomfret is pan fried so that the skin is perfectly crispy!
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 pomfret fish (about 1 lb)
- 2 tbsp cornstarch, separated in half (1 tbsp)
- 4 tbsp vegetable oil
- Salt, as desired
Instructions
- 1
Prepare the Fish: Rinse the pomfret thoroughly under cold running water. Pat the fish completely dry with paper towels, inside and out.
- 2
Score the Fish: Using a sharp knife, make diagonal crisscross cuts on both sides of the pomfret. These cuts help the fish cook evenly and the skin to crisp up beautifully.
- 3
First Cornstarch and Seasoning: Place 1 tablespoon of cornstarch in a fine mesh strainer. Hold the strainer over the pomfret and gently tap the side with your hand, allowing a thin, even layer of cornstarch to coat both sides of the fish. Sprinkle salt generously over both sides of the pomfret according to your taste.
- 4
Heat the Oil: In a shallow non-stick cooking pan, pour in 4 tablespoons of vegetable oil. Place the pan over medium-high heat and allow the oil to heat up until it shimmers slightly.
- 5
First Fry (Cornstarch Down): Carefully place the pomfret in the hot pan, ensuring that the side coated with the first layer of cornstarch is facing down. Let the fish pan-fry undisturbed for 10 minutes. This initial frying is crucial for developing a crispy skin.
- 6
Second Cornstarch and Seasoning: While the first side of the fish is frying, prepare the other side. Place the remaining cornstarch in the fine mesh strainer. Hold the strainer over the top (uncooked) side of the pomfret and gently tap the side, coating it evenly with cornstarch. Sprinkle salt as desired over this side as well.
- 7
Flip and Second Fry: After the initial 10 minutes of frying, use a spatula to carefully flip the pomfret over. Allow the other side to pan-fry for another 10 minutes.
- 8
Check for Doneness: At this point, begin checking both sides of the fish for readiness. The skin should be golden brown and crispy, and the meat should be cooked through (opaque and flaky). If the fish is not yet cooked to your liking, continue to flip it as needed, cooking for an additional minute or so on each side, checking for doneness each time.
- 9
Serve: Once the pomfret is thoroughly cooked on both sides with crispy skin, carefully remove it from the pan and transfer it to a serving plate. Serve immediately and enjoy!