Black Pomfret pieces – 8-9 pieces (preferably thin slices)For Marination – Lemon juice – ½ lemon or thick kokum juice – 1tbsp or thick Tamarind paste – 1 ½ tspTurmeric powder – 1 ½ tspSalt – 1 tsp or to tasteRed chilli powder – 1 1/2 tbsp.Garam masala – 1 1/2 tspCoating – Rice flour/gram flour– 2 tbsp.Semolina or sooji – ¼ -1/2 cupSalt a pinchOil – 3-4 tbsp. for shallow frying
Wash and drain out water completely. Pat dry fish pieces with kitchen towel.In a plate mix together turmeric powder, garam masala, red chilli powder, salt, lemon juice. Mix it.Rub and coat fish pieces from all the sides with this mixture. Keep aside for 30-45 minutes.In another plate mix together sooji, rice flour and a small pinch of salt.Dip and coat all fish pieces with sooji rice flour mixture. Coat well from all the sides.Heat oil in a nonstick pan until hot.Gently place the pomfret pieces in hot oil. Reduce the heat to medium-low flame. Cover with plate for 8-10 seconds. Remove the plate. Let it cook for 3-4 minutes.Flip it and fry from another side for 3-4 minutes or until crisp. Drain off oil and remove on plate.Garnish it with sliced onion, lemon wedges.Serve hot with rice curry or as an appetizer.
