This Mangalorean Style Rava Pomfret Fish Fry is coastal India's claim to fame. Its a crunchy fried fish recipe but there is so much more to it than what meets the eye! The flavor beneath the crunchy rava layer is delicious because of the magical spice that hits you with the first bite!
I'm surprised I haven't shared more seafood recipes on the blog, because I'm a big fan. But I'll be correcting that soon, starting with this Mangalorean style Rava Pomfret Fish Fry.
Left to Denver, we would end up having Seer (Surmai / Anjal) every time we eat fish. I manage to get my way once in awhile. Don't roll your eyes. Which fish to eat is a major decision in our lives.
This rava pomfret fry is quite deceptive. You see all that crust and think - Meh. Another crunchy fried fish recipe. I'll just take my fish and chips please, thank you. But wait for that spicy flavor bomb to hit you. It's all hidden under that layer of rava aka semolina. I like to call it the Indian queen fish of Fish and Chips fame. Because that's what it is - Coastal India's answer to the fried, oily fish and chips that we all love so much!
This is a lazy girl's recipe. Because it has 4 ingredients, if you already have some Meet Mirsang handy. Now I won't blame you if you don't know what that funny name means. These are the perks of being married in a Mangalorean family. Meet mirsang is a mangalorean masala or marinade that can be made ahead and stored in the refrigerator for months. I recommend always keeping a jar of Meet Mirsang in the fridge. It's the BEST marinade you will ever make. And THE ONLY one. Trust me guys. If you love crazy spicy food that can be made with one killer marinade and tastes great EVERY TIME - this is it.
Plus all that crust. It doesn't go wimpy on you after a while. Stays crunchy. Because rava/semolina is awesome like that - naturally crunchy.
That's one last picture before you go. So that you can get a close, hard look at this crunchy rava pomfret fish fry and get tempted. Oh so so tempted.
Make this a fantastic Sunday meal with:
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Rava Pomfret Fish Fry (Mangalorean Style)
- 4 Pomfret Whole Fish, cleaned
- 3 tablespoons Meet Mirsang
- ½ cup Rava or Semolina
- 3 to 4 tablespoons Coconut Oil for Frying See Note 1
To make Meet Mirsang
- 3 tablespoons Chili Powder Red (I recommend Kashmiri Red )
- ¾ tablespoon Cumin Roasted Powder
- ¼ teaspoon Turmeric Powder
- ¾ teaspoon Salt
- 5 tablespoons Vinegar
- If you don't have meet mirsang, mix together all the ingredients listed above for it.
- Rub meet mirsang marinade and salt all over the fish and set aside for 10 minutes. Making slits in the fish before marinating helps the masala penetrate inside so it's highly recommended.
- Take rava or semolina in a flat dish and dip each fish in it. Use your hands to sprinkle it on the fish, till it's crusted well on each side.
- Heat oil in a pan and shallow fry the fish for eight to ten minutes on both sides.
- Serve hot.
- If you aren't fond of coconut oil, feel free to use any other vegetable oil or ghee.
- Meet mirsang is a mangalorean masala or marinade that can be made ahead and stored in the refrigerator for months. I recommend always keeping a jar of Meet Mirsang in the fridge.
- When shallow frying, ensure the pan is really hot. The initial few seconds determine how crispy the fry turns out to be. If the pan isn't hot enough, the rava will cook and become soggy instead of frying.