Air Fryer Pomfret Fry

Ingredients

• 450 g whole pomfret fish, cleaned and slit diagonally on both sides
• 1½ tsp red chilli powder
• ½ tsp turmeric (optional)
• 1 tsp ginger-garlic paste (optional)
• Juice of ½ lemon (optional)
• 1 tbsp besan or rice flour, for crunch (optional)
• A few curry leaves, torn (optional)
• Salt, 1½ tbsp oil

Steps

1. Pat the pomfret completely dry, then rub the chilli powder, turmeric, ginger-garlic paste, lemon juice and salt all over, working it into the diagonal slits so the flavour reaches the flesh, not just the skin.
2. Marinate for at least 20 minutes, longer if you have time - pomfret is a delicate fish and takes seasoning well.
3. Just before cooking, pat the besan or rice flour lightly over both sides - this is what gives the skin its crunch without deep frying.
4. Brush both sides with oil, including inside the slits.
5. Preheat the air fryer to 200°C, then lay the fish flat in the basket.
6. Air fry for 8 minutes, then flip carefully using two spatulas to keep it whole.
7. Air fry a further 7-8 minutes (about 16 minutes total) until the skin is crisp and golden and the flesh flakes easily near the slits.
8. Scatter with torn curry leaves and serve whole with lemon wedges.

Tip: Pomfret is thin and cooks faster than steaks or fillets - check at 14 minutes if yours is on the smaller side, since overcooking is what dries it out.

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Nutrition (per serving)

Estimated from standard ingredient data — actual values vary by brand and exact quantities used.