Fillet of Pomfret Colbert

Fillet of Pomfret Colbert No. of Portions 4

Ingredients QTY Unit
White / black pomfret fillets 400 Gm
Salt 4 Gm
White pepper powder 2 Gm
Lemon (juice) 1 No.
Lemon (slices / wedges) 1 No.
Seasoned flour 20 Gm
Egg wash 1 No.
Dry bread crumbs 50 Gm
Oil For deep frying
Parsley A few sprigs


Pre-preps:
1. Rinse the fillets and apply salt, pepper & lemon juice and keep aside.
2. Dry each fillet separately and dust with seasoned flour. Then dip in egg wash and finally coat with dry bread crumbs (this is known as ‘BREADING’).

Method:
1. Heat oil and then deep fry the fish until golden brown.
2. Drain on absorbent paper.

To serve:
Place fillets of fried fish on a plate and decorate with a wedge of lemon and a sprig of parsley. Serve with Tartare sauce.

Standard:
Golden brown in colour and neatly cut fillets. Crisp coating. Delicately flavoured & seasoned flesh. Cooked till done. Served hot with a garnish of lemon.