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Wash all the fishes thoroughly and clean from inside by giving a cut near the neck portion. My fish vendor helped me with the process of cleaning the fish from inside.

Marinade the fish before frying with the mixture of the spices and leave for at least 1 hour.

Take each fish and make horizontal slit by giving a gap of 1” as shown in the picture using a sharp knife.

Take Onion Paste, Ginger paste, Garlic Paste, Lemon Juice, Tamarind Paste, Turmeric Powder, Red Chili Powder, Black Pepper Powder, Salt, All Purpose Flour and chopped Curry leaves and make a thick paste.

Rub this paste to the fishes and fill the slits with this mixture as well.

Take marinated fishes in a plate and cover with a cling film and then refrigerate for around 8 hours. This step is optional but more time is equal to more added flavor to fishes.

Take fishes out of the refrigerator just before frying.

Now take a non-stick pan or Tawa and heat Oil on it and start shallow frying Pomfret fishes in medium flame.

Fry from one side for around 8-10 minutes or till that side is done completely and turned golden brown in color. You can cover the pan with a lid after 5 minutes.

Flip the fish and they fry from the other side for 8-10 more minutes.

Take fried fishes out of the pan and serve hot with your choice of Salad.