Message #18245

[N. Truth Seeker]

 

  yes sister Ruhi.  Fried pomfret is also wonderful.  I wouldn't know too many details as my culinary skills aren't the best, but I've seen my mother in the kitchen cooking lot of stuff so do know a bit. 

Her first step is to prepare the pomfret.  Marinate it with lemon juice, table vinegar, and some garlic & ginger paste for 2 hours.  She keeps it in a large alu tray, and tilts the tray by placing it over the corner of some other crockery like a plate or a bowl.  This helps the water from the fish to drain away and with the help of the marinating spices too, the fishy smell gets completely eradicated.  Throw away the drained fish water.   My family just cannot eat fish if it smells even a bit  

Then, add some more spices of your choice to the marinated pomfret fillets .. not sure exactly what spices but can ask my mom and let you know.  In any case, I know for sure that she adds salt, pepper and HP sauce for basting.  Then fry them.  After they're are fried, mash with a fork. In case you find any little bones, remove them.  But pomfret should be bone-free.  Mix with equal quantity of salted mashed potatoes.  Mix well.   Shape into rounds, dip in beaten eggs, roll onto breadcrumbs and deep fry until golden brown.   Alhumdulilah, really nice.