Fried Pomfret with Pepper and Semolina

Crunchy fried Pomfret fishNow, this is something which my husband loves more than my kids. It's an ideal serving for cocktail parties. Fried fish is very popular in several parts of Indian subcontinent. There are several variants with different marinades or coating used to make such kind of recipes. I've taken fresh Pomfret fish as it tastes great as well as cooks very quickly. The following recipe is very spicy and if you're not fond of this much peppers, you can definitely cut it down to suit your taste. For best results, you can keep the marinated fish overnight in the refrigerator. Make sure you fry this fish on a high flame as it can break if you're going for low flame simmering. Do not keep it for a long duration after it is ready.

Crunchy fried Pomfret fishCrispy Pomfret Fillets
Fried Pomfret with Pepper and Semolina

Crisp Pomfret fingers

You can use these crisp fried Pomfret fillets both as a starter as well as the main course entry which is coated with tasty semolina and spicy and pungent herbs.

Preparation Time: 20 minutes
Cooking time: 15 minutes
Servings: 5

  • 800 gm Pomfret
  • 1/2 cup semolina
  • 1/2 tsp paprika powder
  • 1/4 tsp ground black pepper powder
  • 2 tsp ginger garlic paste
  • 1 tsp fresh lime juice
  • 1/2 cup fresh curd
  • 1/4 tsp roasted cumin seeds (coarsely ground)
  • 1 tsp mint leaves paste
  • oil for deep frying
  • salt to taste


  1. Wash fish thoroughly under running water and cut it into long pieces.
  2. Take a bowl and add curd to it. Whip it till it forms a smooth paste.
  3. Add paprika, black pepper, ginger garlic paste, lime juice, cumin seeds, mint leaves paste and salt to the whipped curd.
  4. Mix it well to create a spicy and colorful marinade.
  5. Add fish to the marinade and refrigerate overnight in a refrigerator.
  6. Heat oil in a deep frying pan.
  7. Spread semolina in a flat plate.
  8. Roll marinated fish prices on semolina and fry till light golden brown.
  9. Serve with a tangy or spicy sauce.