Pomfret fish fry

The local Pompano Beach restaurant has been holding a pomfret fish fry every year since before I was born, and the tradition continues to this day. Pomfrets have been called the best tasting fish in the world, but it’s not too hard to find someone who disagrees. The best part of these fish frys is that the fisherman who sells or brings them to the restaurant works for the restaurant, so he gets to eat what he makes.

There’s a very interesting little fish called the Pomfret. It’s a bottom-feeder, preferring to eat worms and other small organisms in the mud. That makes it a very good fish for bait, especially for fishing. Since I’ve lived in the area, I’ve been lucky enough to be able to catch fish several times a week, and I’m always looking for new ones. So, I decided to make a Pomfret fish fry, and a very simple one at that, because I’m not much of a cook. I bought a slab of Pomfret from the market, split it into two portions using my filleting knife, and fried it up.

The Pomfret is a small fish that is found in many areas of the world, including the waters of the United States. Pomfrets are almost entirely carnivorous – their primary source of nutrition comes from the plankton and other small organisms that they consume. The pomfret has a number of adaptations that help it do its job as a predator. These include a prehensile tail, which allows it to grab and use other food sources. Pomfrets also have large nostrils, which can be used to breathe while under water. Their tail acts as a counterbalance to help prevent them from being pulled under when they are struggling in the water.

Fish fry is such a popular dish that it can be found all along the coast and in restaurants. If you go to the Marina Beach in Chennai, you will find dewellers offering fish fry with a variety of fish. They offer you bread to go with it, but it isn’t necessary; it may be eaten on its own. The fish will be nicely placed and marinated in red paste (color is added), and it will be appealing to look at. In Chennai, fish is referred to as meen in Tamil, and each deweller would scream meen to attract clients.

When ordering a fish fry at a restaurant, the bulk of the fish will be king fish (vangaram in Tamil) or pomfret fish. This time, I’ll show you another delectable fish fry. I’ve already showed you several fish fry variations, but this one is unique in that it’s spicy and sour due to the use of tamarind and lemon juice. There are just a few items that are readily accessible in the kitchen.

Time to prepare: 10 minutes (excluding marination)

Time to cook: 12–15 minutes

3–4 servings

Medium spiciness


    • 3 pomfret fish (whole) (medium)
    • Oil is used for frying.


  • 2 tbsp chili powder
  • 1 teaspoon tamarind paste (thick, double-concentrated)
  • 2 tbsp lemon juice
  • 1 tsp oil (optional)
  • if necessary, salt
  • 1 to 2 tbsp flour


  • Clean the fish and slit it to allow the marinade to enter easily.
  • Put the chili powder, tamarind paste, lemon juice, and salt on a plate and mix thoroughly. If more water is needed, add it now.
  • You can add biryani color if you like, but I didn’t add it for the reddish color we receive in restaurants.
  • The marinade should not be too thick or too thin; it should have a consistency that allows it to be easily applied on the fish.
  • You may add flour for a crispier texture, and the flour helps the marinade adhere to the fish.
  • Place a pan on the stovetop and heat it up. When it becomes heated, add a couple tsp of oil and reduce the temperature to medium. Place the fish carefully in the pan and flip after a few minutes, when one side is well cooked.
  • Fry the fish on the other side as well, then reduce the heat to low if it becomes too hot, otherwise the fish will burn.
  • Because of the tamarind and lemon juice, the fish will become a deeper color. Depending on the size of the fish, it will take 12 to 15 minutes to cook.
  • Serve immediately with a squeeze of lemon juice and a few coriander leaves as a garnish.


  • When the fish is gently roasted, flip it. If the fish marinade comes out or sticks to the pan, don’t turn it right away.
  • When the oil is heated, add the fish and cook until it sizzles.
  • You may also use tamarind and lemon juice to alter the flavor.
  • I used tamarind paste that was already prepared. By soaking dried tamarind in hot water and then squeezing the thick pulp, you may create a thick pulp.


If you love fish, you might want to check out the Pontefract Pomfret Fish Fritter festival, which is held in Pontefract every year on the second Saturday in September. The festival is an annual fixture which celebrates the town’s large fishing industry.. Read more about pomfret fry goan style and let us know what you think.

Frequently Asked Questions

Is Pomfret a good fish?

Pomfret is a fish that is often used in cooking. It has a white flesh and is usually served with butter, lemon juice, and parsley.

Which fish is tasty for fry?

A tilapia is a good fish for fry.

Is Pomfret good for health?

Pomfret is a type of fish that is known to be good for your health.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.