Focused recipe
Fried Pompano
This fried pompano recipe is a simple and easy to follow recipe that anyone can do -- especially those who fear splattering oil when frying. Before cooking any fish, make sure that it is cleaned. This means that the gills, innards, and scales are removed.
Cuisine not specified Updated 8/7/2013
Ingredients
Measured from the catalog payload.
- 1 2 lbs pompano fish cleaned and innards and gills removed
- 1 tablespoon sea salt
- 1 1/2 cups cooking oil
- 1/2 cup all-purpose flour
- 1/4 teaspoon ground black pepper
- 1 piece lemon wedged
Instructions
9 cooking steps
- Make diagonal incisions on both sides of the fish using a sharp knife. This will open the fish to absorb the seasonings.
- Rub the salt all over the fish and then sprinkle both sides with ground black pepper. Let it stay for 10 to 15 minutes.
- Heat the cooking oil in a pan.
- Spread the flour in a plate and then dredge both sides of the fish. This helps avoid the oil to splatter because the flour will absorb the liquid.
- When the oil becomes hot, fry one side of the fish in medium to high heat for about 8 to minutes or until the color turns golden brown and the texture becomes crisp.
- Flip the fish gently to cook the other side. Fry it for about 7 to 8 minutes.
- Remove the place from the pan while letting excess oil drip. Place it in a plate lined with paper towels so that the oil will be absorbed.
- Serve with lemon wedges along with your favorite vegetable dish as a side.
- Share and enjoy!
Catalog details
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Fish No tags Public recipe Revision 1