Lemon’y Pomfret Fillets
I can still remember the good old days, when we used to have fishermen come to our doorstep in Thane (my hometown in India) to sell fresh fish. Pomfrets, bombay-ducks, tilapias, prawns, ….. wow! It was a sunday ritual for us. My mom would haggle and haggle with the fisherman and end up buying a dozen pomfrets! With her sharp chef knife, she would skillfully scale it, gut it, season and marinate it and make it ready for frying. When my dad got back from his sunday chores, she would set her best pan up and fry piece after piece and serve us hot fried fish!!! Hmmmmmmmmm, yummmmy scrumptious fish! Those were the most wonderful Sunday’s ever. Even now, when I go back home, we re-live those days and stuff ourselves 🙂 Ohhh, and let me not miss mentioning about the long afternoon siesta after that hearty meal 🙂 🙂
So when I read about fried fish in one of the “Barefoot Contessa” books, I knew what I was going to make this weekend rightaway! It was not very difficult to find pomfret in one of the local Asian stores. The good part is they do all the cleanup and gutting and stuff, so all I had to was a little bit of post-cleanup and cut out into fillets. I tried to de-bone as much as I could – of course, you need a real sharp knife for that. But I did not remove the skin. The skin helps to hold the fish together while we fry/roast it. The skin comes off very easily after the fish is cooked.
By the way, if you have multiple fillets to fry and serve to many people, you can fry few at a time and place them in a warm oven while you fry the rest. This will keep the fish nice and warm.
So here you go …..
3-4 fish fillets (Tilapia or pomfret or sole)
1.5 tbslp lemon zest
2 tblsp lemon juice (you can generate both of these from 1 large lemon)
3 tblsp Butter
1/2 cup all purpose flour
1 tblsp paprika
2 tblsp chopped coriander
1. In a large flat plate, mix the flour, salt and paprika.
2. In a pan, heat the butter and let it melt and brown slightly.
3. Place the cleaned, de-boned fillet of fish in the plate with flour. Dredge it and then transfer to the pan with hot butter.
4. Cook on one side for about 2-3 minutes. Turn and let the other side brown too.
5. Add the lemon zest and lemon juice. Cook a little bit more until the fish is completely cooked and browned.
6. Serve on a plate, pour remaining butter on top and garnish with chopped parsely/coriander