Fried Pomfret Fish

By on September 3, 2011

 Fried Pomfret Fish


  • 4 Pomfret Fish (with head removed)
  • ½ cup Vinegar (Sirka)
  • ½ tsp. Red Chilli Powder (Pisi Lal Mirch)
  • 2 Lemons (Nimbu)
  • Salt (to taste)
  • Garlic Paste (Pisa Lehsan)
  • 2 cups of Cooking Oil


  • Wash fish well inside and out with salt and garlic water.


  • Squeeze 1 lemon in a bowl, add vinegar and red chilli powder.


  • Cut the other lemon in half. Spread lemon and vinegar mixture over entire fish using the half lemon. Set fish aside for one hour.


  • Heat cooking oil in a deep frying pan or karhai and deep fry fish until well done. Place fried fish on paper towel to absorb extra oil.