Print Options:


Yields2 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

The Dosas and Potato Sabji and Chutney were barely digested and I was already onto lunch. Got my hands on some really fresh Pomfret fish the previous day and I couldn’t wait to cook them. I make fish curry a lot but I absolutely love to fry fish when it is fresh and new and firm. I wanted to try something different for my little girl… that she would also enjoy.

 2 medium White Pomfret fish – Clean well. Remove scales. Leave the tail.
 1 ½ tsp Chili powder
 ½ tsp Turmeric powder
 ½ tsp Pepper powder
 1 tbsp Lime juice
 Salt to taste
For Frying
 3 tbsp Cornflour mixed with
 5 tbsp of water (should be of medium consistency)
 Breadcrumbs – can be bought ready-made or grind two toasted bread into crumbs
 Vegetable oil for shallow frying
Directions in a nutshell
 Marinate the fish with the marinade ingredients. Keep aside for 1 hour.
 Dip the fish in the cornflour and coat with breadcrumbs.
 Shallow fry on medium flame till golden brown and crisp on both sides.
 Garnish with onion ringlets and a slice of lemon. Serve hot.

So I stood in the kitchen thinking… I picked out some things and decided to do a batter fried fish but not with a heavy batter…. just a light coating to make it crispy. Marinated the fish in some basic spices and let it sit for an hour. I use lime juice in the marinade to cut out the strong smell of the fish. Vinegar is also a good option.


Before frying dip it in cornflour and coat it with bread crumbs.


Shallow fry on medium flame till golden brown on both sides.



I was really happy with the result. It is simple, quick and beautiful. The best part was when I saw my daughter gobble it down. Definitely going to make more of this soon.

Nutrition Facts

Servings 2