Recipe of Homemade Fried Whole Pompano (Pomfret)

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, How to Make Ultimate Fried Whole Pompano (Pomfret). One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Fried Whole Pompano (Pomfret), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fried Whole Pompano (Pomfret) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few components. You can have Fried Whole Pompano (Pomfret) using 4 ingredients and 7 steps. Here is how you can achieve that.

I LOVE fried whole fish, and I think Pompano (aka Pomfret) might be my favorite fish for frying whole. The flesh is mild and delicious, it's got a good ratio of fat so you get those extra tasty morsels of unctuous belly and fin meat, and the skin doesn't need scaling and fries up deliciously crisp if you make sure to dry it well before frying. This is a super simple preparation with just a little bit of salt for seasoning and flour for a light coating to help the skin crisp up. I made some of my Spicy Soy Dipping sauce and Crunchy Soy Slaw to go with, which is the default menu whenever I make this. Spicy Korean Style Soy Dipping Sauce: https://cookpad.com/us/recipes/3499129-super-easy-spicy-korean-style-soy-dipping-sauce Crunchy Soy Slaw: https://cookpad.com/us/recipes/1775722-firstborns-favorite-crunchy-soy-slaw Each roughly 1.5 pound fish feeds 2 to 3 people, depending on appetite. I can usually find pompano in various Asian markets around here. When you buy fresh fish, make sure to look for bright, clear eyes, and bright red gills. If they're previously frozen, this doesn't apply, but you can still give it a smell test to make sure it's not starting to go bad. As with just about any protein, it cooks better at room temp, so you can take them out of the fridge 30 to 45 minutes before frying to bring their temp up a bit.

Ingredients and spices that need to be Take to make Fried Whole Pompano (Pomfret):

1. 1 (1.5 pound) pompano, gutted and cleaned
2. 1-2 teapoons kosher salt
3. 1/4 cup flour
4. frying oil

Instructions to make to make Fried Whole Pompano (Pomfret)

1. Pat the fish dry on both sides (and in the belly cavity) with a sheet or two of paper towel then score in three places, roughly equidistantly spaced, down to the bone, top to bottom. If you like your skin extra crispy and want to go the extra step: Run a hair dryer on high over each side of the fish for 2 to 3 minutes.
2. Season each fish with 1 to 2 teaspoons kosher salt, depending on the size of the fish and how salty you like things. Don't forget the belly cavity. Take some of the salt and rub it into the scores as well.
3. Sprinkle each side with 2 Tablespoons of flour, and pat it in.
4. Fill a pan large and deep enough to fit the whole fish with 3/4-inch of oil and preheat over medium high-ish heat. It should take 5 to 7 minutes to heat up to somewhere between 350 to 375F. If you, like I, can't be arsed with thermometers, I throw in a pinch of flour and if it starts gently sizzling right away, I know it's ready.
5. Holding the whole fish tightly by where the body meets the tail, gently lower it into the oil, head side to tail side. Cover with a splatter screen and fry for 6 to 7 minutes per side. At around the 4 minute mark, lift the tail side up carefully with tongs to see how the underside is browning. If it already looks pretty golden brown, you may wish to turn the heat down *just* a tad.
6. After 6 to 7 minutes, VERY carefully, with a tight grip on your tongs around where the tail meets the body, lift the fish and slowly flip the fish over, again gently lowering the uncooked side down into the oil, head first, then gently lowering toward the tail. Cover again with splatter screen and let it fry for 6 to 7 minutes. If you're going to fry another fish, you might wish to put another 1/8-inch or so of oil in the pan and let it come back up to frying temp before frying again.
7. That's it. Enjoy!

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So that is going to wrap it up for this special food How to Make Any-night-of-the-week Fried Whole Pompano (Pomfret). Thanks so much for your time. I am confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!