To begin making the Crispy Pan Fried Pomfret Recipe, wash Pomfret with water. Drain all the water and sprinkle some salt and keep it aside for 5 minutes.
In a mixer grinder, add coriander leaves, fennel seeds, whole black peppercorns, cloves, turmeric powder, dry red chillies, garlic, ginger and tamarind.
Grind all the masala with about 1/3 Cup water to smooth batter for fish. Add a teaspoon of salt into the paste and mix well.
Apply this batter or paste to pomfret pieces and keep aside for marination for about 10 minutes.
Heat a skillet, add oil. Coat the marinated pomfret pieces well with semolina on both the sides.
Place them over oil on the skillet. Let them fry on medium heat for about 3 to 4 minutes.
Flip to fry on the other side. Once they are all brown and crispy, switch off the heat and remove them out on a serving plate. Enjoy this tasty, crispy pomfret masala fry as an appetizer.
Serve Crispy Pan Fried Pomfret along with Prawns Coconut Curry and Steamed Rice for a weekday meal.
