Ultra Crispy Fried Pomfret on lettuce on white plate with chilli sauce at the side

Crispy Fried Pomfret Recipe

Ever wondered how to make Crispy fried Pomfret that is so crispy that even the fins and tail can be eaten? Come and find out the secret to the 'magic powder' used and make it for yourself! 

Course Side Dish
Cuisine Chinese
Keyword crispy fried pomfret, fried fish
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 87 kcal
Author Bee Leng


  • 400 gm Black Pomfret
  • 1/4 tsp Salt
  • 2 - 2 1/2 tbsp Corn Flour a.k.a. Bee Leng's magic powder)
  • 8 tbsp Oil for frying



  1. Wash the pomfret and use a sharp knife to make diagonal criss-cross cuts across the body 1-inch apart to form a diamond shape. Then use a kitchen towel to pat the fish fry, both outside and inside

  2. Rub 1/4 tsp salt on the fish skin as well as the inside of the fish. Then coat the whole fish generously with corn flour on both sides.

  3. Make sure you coat the fish with corn flour inside the diagonal grooves too.


  1. In a wok, add in the oil and heat over high fire.
  2. When the oil is boiling, shake off the extra flour from the fish and place it in the oil to fry for about 3-4 mins.
  3. Turn the fish over and fry for another 3-4 mins.
  4. Remove and place the fish on a kitchen towel to absorb the excess oil.
  5. Transfer the fish on a serving dish and serve hot with balachan chilli (optional) and lime (optional).

Top Tips


  1. Buy Black Pomfret for this dish. There are many types of pomfrets (white, golden, black, silver, Chinese), but the best pomfret for this dish is the Black Pomfret because the meat tends to be firmer, so its great for frying but I would not steam the Black pomfret for that same reason.