{"id":7310,"date":"2017-01-09T13:00:55","date_gmt":"2017-01-09T05:00:55","guid":{"rendered":"http:\/\/theburningkitchen.sg\/?p=4810"},"modified":"2018-10-22T15:38:06","modified_gmt":"2018-10-22T07:38:06","slug":"crispy-fried-pomfret-recipe","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/crispy-fried-pomfret-recipe\/","title":{"rendered":"How to Make Ultra Crispy Fried Pomfret"},"content":{"rendered":"<h4><strong><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-full wp-image-7288\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/01\/crispy-fried-black-pomfret-recipe.jpg\" alt=\"Ultra Crispy Fried Pomfret on lettuce on white plate with chilli sauce at the side\" width=\"760\" height=\"760\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/crispy-fried-black-pomfret-recipe.jpg?v=1592144711 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/crispy-fried-black-pomfret-recipe-300x300.jpg?v=1592144711 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/crispy-fried-black-pomfret-recipe-100x100.jpg?v=1592144711 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/crispy-fried-black-pomfret-recipe-600x600.jpg?v=1592144711 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/crispy-fried-black-pomfret-recipe-150x150.jpg?v=1592144711 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/crispy-fried-black-pomfret-recipe-320x320.jpg?v=1592144711 320w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/crispy-fried-black-pomfret-recipe-640x640.jpg?v=1592144711 640w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/crispy-fried-black-pomfret-recipe-120x120.jpg?v=1592144711 120w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/><\/strong><\/h4>\n<h1><span style=\"color: #ad0922;\">STORY BEHIND THE RECIPE<\/span><\/h1>\n<p>Crispy fried pomfret is one of my family&#8217;s highly sought-after dishes. I once invited my former pastor and his wife to have a simple meal at my house, and one of the dishes I prepared was this crispy fried pomfret dish.<\/p>\n<p>After that day, he could not forget the crispy fried pomfret that he had, so he asked what ingredient I used for the dish to be so crispy on the outside yet moist and tender on the inside. I told him that I simply used a secret magic powder for the fish!<\/p>\n<p>Today I will unveil this well-kept secret to all TBK readers, so if you want to find out what my magic powder is, read on!<\/p>\n<h1><span style=\"color: #ad0922;\">WHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n<ul>\n<li><strong>It&#8217;s simple and easy to make!<\/strong> Only requiring 30 mins and 4 ingredients, whip up this dish if you&#8217;re short on time to cook!<\/li>\n<li><strong>The texture of the fish is out of this world!<\/strong> Super crispy on the outside, such that you can even eat the tail and fins, yet the white meat is succulent and tender on the inside.<\/li>\n<\/ul>\n<h1><span style=\"color: #ad0922;\">HOW TO MAKE CRISPY FRIED POMFRET?<\/span><\/h1>\n<p>Wash the pomfret and\u00a0use a sharp knife to make diagonal\u00a0criss-cross cuts across\u00a0the body\u00a01-inch apart to form a diamond shape. Then use a kitchen towel to pat the fish fry, both outside and inside<\/p>\n<p>Rub 1\/4 tsp salt on the fish skin as well as the inside of the fish. Then coat the whole fish generously with corn flour (secret magic powder!) on both sides.<img decoding=\"async\" class=\"alignnone size-full wp-image-5015\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/11\/deep-fried_black_pomfret-1.jpg\" alt=\"Pomfret covered in cornflour with diagonal cuts in the skin \" width=\"760\" height=\"570\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/11\/deep-fried_black_pomfret-1.jpg?v=1592144745 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/11\/deep-fried_black_pomfret-1-600x450.jpg?v=1592144745 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/11\/deep-fried_black_pomfret-1-300x225.jpg?v=1592144745 300w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/><\/p>\n<p>Make sure you coat the fish with corn flour inside the diagonal grooves too.<\/p>\n<div class=\"wprm-recipe-instruction-group\">\n<div class=\"wprm-recipe-instruction-text\">\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-5016\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/11\/deep-fried_black_pomfret-2.jpg\" alt=\"Pomfret covered in cornflour with diagonal cuts in the skin \" width=\"760\" height=\"570\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/11\/deep-fried_black_pomfret-2.jpg?v=1592144745 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/11\/deep-fried_black_pomfret-2-600x450.jpg?v=1592144745 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/11\/deep-fried_black_pomfret-2-300x225.jpg?v=1592144745 300w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/><\/p>\n<p>In a wok, add in the oil and heat over high fire.<\/p>\n<\/div>\n<div class=\"wprm-recipe-instruction-text\">When the oil is boiling, shake off the extra flour from the fish and place it in the oil to fry for about 3-4 mins.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5014\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/11\/deep-fried_black_pomfret-4.jpg\" alt=\"Frying cornflour covered Pomfret in wok \" width=\"760\" height=\"570\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/11\/deep-fried_black_pomfret-4.jpg?v=1592144746 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/11\/deep-fried_black_pomfret-4-600x450.jpg?v=1592144746 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/11\/deep-fried_black_pomfret-4-300x225.jpg?v=1592144746 300w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/><\/div>\n<div><\/div>\n<div class=\"wprm-recipe-instruction-text\">Turn the fish over and fry for another 3-4 mins.<\/div>\n<div class=\"wprm-recipe-instruction-text\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5012\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/11\/deep-fried_black_pomfret-7.jpg\" alt=\"Turning cornflour covered pomfret over in wok\" width=\"760\" height=\"570\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/11\/deep-fried_black_pomfret-7.jpg?v=1592144746 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/11\/deep-fried_black_pomfret-7-600x450.jpg?v=1592144746 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/11\/deep-fried_black_pomfret-7-300x225.jpg?v=1592144746 300w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/><\/div>\n<div><\/div>\n<div class=\"wprm-recipe-instruction-text\">Remove and place the fish on a kitchen towel to absorb the excess oil.<\/div>\n<div class=\"wprm-recipe-instruction-text\">\n<p>Transfer the fish on a serving dish\u00a0and serve hot with <a href=\"https:\/\/www.theburningkitchen.com\/indonesian-sambal-terasi\/\">balachan chilli<\/a> (optional) and lime (optional).<img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-full wp-image-7288\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/01\/crispy-fried-black-pomfret-recipe.jpg\" alt=\"Ultra Crispy Fried Pomfret on lettuce on white plate with chilli sauce at the side\" width=\"760\" height=\"760\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/crispy-fried-black-pomfret-recipe.jpg?v=1592144711 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/crispy-fried-black-pomfret-recipe-300x300.jpg?v=1592144711 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/crispy-fried-black-pomfret-recipe-100x100.jpg?v=1592144711 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/crispy-fried-black-pomfret-recipe-600x600.jpg?v=1592144711 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/crispy-fried-black-pomfret-recipe-150x150.jpg?v=1592144711 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/crispy-fried-black-pomfret-recipe-320x320.jpg?v=1592144711 320w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/crispy-fried-black-pomfret-recipe-640x640.jpg?v=1592144711 640w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/crispy-fried-black-pomfret-recipe-120x120.jpg?v=1592144711 120w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/><\/p>\n<\/div>\n<\/div>\n<div class=\"wprm-recipe-instruction-group\"><\/div>\n<h1><span style=\"color: #ad0922;\"><strong>MARKETING TIPS<\/strong><\/span><\/h1>\n<ol>\n<li><strong>Buy Black Pomfret for this dish.<\/strong> There are many types of pomfrets (white, golden, black, silver, Chinese), but the best\u00a0pomfret\u00a0for this dish is the Black Pomfret because the meat tends to be\u00a0firmer, so its great for frying but I would not steam the Black pomfret for that same reason.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\"><strong>PREP TIPS<\/strong><\/span><\/h1>\n<ul>\n<li><strong>Clean the fish properly,<\/strong> otherwise it will have an unpleasant smell of stale blood. See my\u00a0post on\u00a0<a href=\"https:\/\/theburningkitchen.com\/6-simple-steps-to-scale-and-clean-your-fish-like-a-pro\/\">6 Simple Steps to Scale and Clean Your Fish Like A Pro<\/a>\u00a0for more details.<\/li>\n<li><strong>Pat the fish dry before frying<\/strong>, otherwise it will not be crispy.<\/li>\n<\/ul>\n<h1><span style=\"color: #ad0922;\"><strong>COOKING TIPS<\/strong><\/span><\/h1>\n<ul>\n<li><strong>Tilt the wok around<\/strong> if you are using less oil to deep fry the pomfret like I do in the photos above so that the whole fish can cook evenly. To make the fin and tail crispy, be sure to tilt the wok in such a way\u00a0that the\u00a0tail and the fin of the pomfret are\u00a0fully immersed in the oil while frying.<\/li>\n<li><strong>You need to use high heat to deep-fry the fish<\/strong> so the outside is crispy while\u00a0the inside remains tender and moist. But make sure the fish doesn&#8217;t get burnt during frying. Watch the fire and lower the heat if necessary.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\"><strong>DIETARY MODIFICATIONS<\/strong><\/span><\/h1>\n<ul>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/egg-free-recipes\/\">Egg-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/gluten-free-recipes\/\">Gluten-Free<\/a>: No modifications needed, but check the label of the Sambal Belachan sauce to ensure it is gluten free.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/nut-free-recipes\/\">Nut-Free<\/a>:\u00a0No modifications needed.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/shellfish-free-recipes\/\">Shellfish-Free<\/a>:\u00a0Skip the Sambal Belachan which contains shrimp.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h1 class=\"p1\"><span style=\"color: #ad0922;\"><b>TRIED THIS RECIPE?<\/b><\/span><\/h1>\n<p><strong>Please\u00a0<a href=\"#respond\">rate<\/a>\u00a0our recipe or leave us a\u00a0<a href=\"#respond\">comment<\/a>! You can even upload a snap of your creation!<\/strong><\/p>\n<p class=\"p1\">Don&#8217;t forget to\u00a0<a href=\"https:\/\/youtube.com\/c\/theburningkitchen?sub_confirmation=1\"><span class=\"s1\">subscribe<\/span><\/a> to our Youtube channel for more yummy videos! Do also\u00a0join us at\u00a0<a href=\"https:\/\/www.facebook.com\/groups\/209778759782578\/\"><span class=\"s1\">TBK Home Cooks Facebook Group<\/span><\/a> where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group!<\/p>\n<p>&nbsp;<\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-11057\" class=\"wprm-recipe-container\" data-recipe-id=\"11057\" data-servings=\"4\"><div class=\"wprm-recipe wprm-recipe-template-columns\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-normal\"><a href=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/crispy-fried-black-pomfret-recipe.jpg?v=1592144711\" aria-label=\"Open larger version of the recipe image\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/crispy-fried-black-pomfret-recipe-150x150.jpg?v=1592144711\" class=\"attachment-150x150 size-150x150\" alt=\"Ultra Crispy Fried Pomfret on lettuce on white plate with chilli sauce at the side\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/crispy-fried-black-pomfret-recipe-150x150.jpg?v=1592144711 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/crispy-fried-black-pomfret-recipe-300x300.jpg?v=1592144711 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/crispy-fried-black-pomfret-recipe-100x100.jpg?v=1592144711 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/crispy-fried-black-pomfret-recipe-600x600.jpg?v=1592144711 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/crispy-fried-black-pomfret-recipe-320x320.jpg?v=1592144711 320w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/crispy-fried-black-pomfret-recipe-640x640.jpg?v=1592144711 640w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/crispy-fried-black-pomfret-recipe-120x120.jpg?v=1592144711 120w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/crispy-fried-black-pomfret-recipe.jpg?v=1592144711 760w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a><\/div>\n<\/div>\n<div class=\"wprm-recipe-template-columns-name-stars-container\">\n\t<h2 class=\"wprm-recipe-name wprm-block-text-uppercase\">Crispy Fried\u00a0Pomfret Recipe<\/h2>\n\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 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onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><\/div>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-uppercase\">Side Dish<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-uppercase\">Chinese<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-uppercase\">crispy fried pomfret, fried fish<\/span><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">10<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-11057 wprm-recipe-servings-adjustable-tooltip wprm-block-text-uppercase\" data-initial-servings=\"\" data-recipe=\"11057\" aria-label=\"Adjust recipe servings\">4<\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories: <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-uppercase\">87<\/span><span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-uppercase\">kcal<\/span><\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-uppercase\">Bee Leng<\/span><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Ever wondered how to make Crispy fried Pomfret that is so crispy that even the fins and tail can be eaten? Come and find out the secret to the 'magic powder' used and make it for yourself!&nbsp;<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<a href=\"https:\/\/theburningkitchen.com\/wprm_print\/11057\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 12px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"11057\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print Recipe<\/a>\n\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n\n<div class=\"wprm-recipe-template-columns-main\">\n    <div class=\"wprm-recipe-template-columns-left\">\n    \n    <div class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-11057-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"11057\" data-servings=\"4\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">400<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">gm<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Black Pomfret<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Salt<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2 - 2 1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Corn Flour<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">a.k.a. Bee Leng's magic powder)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">8<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Oil for frying<\/span><\/li><\/ul><\/div><\/div>\n    <\/div>\n    <div class=\"wprm-recipe-template-columns-right\">\n        <div class=\"wprm-recipe-instructions-container wprm-recipe-11057-instructions-container wprm-block-text-normal\" data-recipe=\"11057\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">PREPARATION METHOD<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-11057-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash the pomfret and&nbsp;use a sharp knife to make diagonal&nbsp;criss-cross cuts across&nbsp;the body&nbsp;1-inch apart to form a diamond shape. Then use a kitchen towel to pat the fish fry, both outside and inside<\/span><\/div><\/li><li id=\"wprm-recipe-11057-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Rub 1\/4 tsp salt on the fish skin as well as the inside of the fish. Then coat the whole fish generously with corn flour on both sides.<\/span><\/div><\/li><li id=\"wprm-recipe-11057-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Make sure you coat the fish with corn flour inside the diagonal grooves too.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">COOKING METHOD<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-11057-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">In a wok, add in the oil and heat over high fire.<\/div><\/li><li id=\"wprm-recipe-11057-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">When the oil is boiling, shake off the extra flour from the fish and place it in the oil to fry for about 3-4 mins.<\/div><\/li><li id=\"wprm-recipe-11057-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Turn the fish over and fry for another 3-4 mins.<\/div><\/li><li id=\"wprm-recipe-11057-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Remove and place the fish on a kitchen towel to absorb the excess oil.<\/div><\/li><li id=\"wprm-recipe-11057-step-1-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Transfer the fish on a serving dish\u00a0and serve hot with balachan chilli (optional) and lime (optional).<\/div><\/li><\/ul><\/div><\/div>\n    <\/div>\n<\/div>\n\n<div class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><h4><span style=\"color: #ad0922\"><strong>MARKETING TIPS<\/strong><\/span><\/h4>\n<ol>\n<li><strong>Buy Black Pomfret for this dish.<\/strong> There are many types of pomfrets (white, golden, black, silver, Chinese), but the best\u00a0pomfret\u00a0for this dish is the Black Pomfret because the meat tends to be\u00a0firmer, so its great for frying but I would not steam the Black pomfret for that same reason.<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922\"><strong>PREP TIPS<\/strong><\/span><\/h4>\n<ul>\n<li><strong>Clean the fish properly,<\/strong> otherwise it will have an unpleasant smell of stale blood. See my\u00a0post on\u00a0<a href=\"https:\/\/theburningkitchen.com\/6-simple-steps-to-scale-and-clean-your-fish-like-a-pro\/\">6 Simple Steps to Scale and Clean Your Fish Like A Pro<\/a>\u00a0for more details.<\/li>\n<li><strong>Pat the fish dry before frying<\/strong>, otherwise it will not be crispy.<\/li>\n<\/ul>\n<h4><span style=\"color: #ad0922\"><strong>COOKING TIPS<\/strong><\/span><\/h4>\n<ul>\n<li><strong>Tilt the wok around<\/strong> if you are using less oil to deep fry the pomfret like I do in the photos above so that the whole fish can cook evenly. To make the fin and tail crispy, be sure to tilt the wok in such a way\u00a0that the\u00a0tail and the fin of the pomfret are\u00a0fully immersed in the oil while frying.<\/li>\n<li><strong>You need to use high heat to deep-fry the fish<\/strong> so the outside is crispy while\u00a0the inside remains tender and moist. But make sure the fish doesn't get burnt during frying. Watch the fire and lower the heat if necessary.<\/li>\n<\/ul><\/div><\/div>\n<h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Nutrition<\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-simple wprm-block-text-normal\" style=\"text-align: left;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">87<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">17<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">145<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">200<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">0.9<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ever wondered how to make Crispy fried Pomfret that is so crispy that even the fins and tail can be eaten? Come and find out the secret to the &#8216;magic powder&#8217; used and make it for yourself! <\/p>\n","protected":false},"author":4,"featured_media":7288,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[12,34,63,1349,26,31,995,20,1500,40,295,1493,1495,1497,1512,484,1496,1511,991,29,46,47,460],"tags":[151],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How to Make Ultra Crispy Fried Pomfret - The Burning Kitchen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theburningkitchen.com\/crispy-fried-pomfret-recipe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to Make Ultra Crispy Fried Pomfret - The Burning Kitchen\" \/>\n<meta property=\"og:description\" content=\"Ever wondered how to make Crispy fried Pomfret that is so crispy that even the fins and tail can be eaten? 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