Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, fried whole pompano (pomfret). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Fried Whole Pompano (Pomfret) is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Fried Whole Pompano (Pomfret) is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook fried whole pompano (pomfret) using 4 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Fried Whole Pompano (Pomfret):

1. Prepare pompano, gutted and cleaned
2. Prepare teapoons kosher salt
3. Take flour
4. Make ready frying oil

Steps 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!

So that’s going to wrap it up with this exceptional food fried whole pompano (pomfret) recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food in 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!