Fillet of pomfret Orly

Fillet of pomfret Orly 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 (wedges) 1 No.
Flour 120 Gm
Egg 1 No.
Baking powder / soda ¼ tsp
Milk 150 ml
Oil For deep frying


Pre-preps:
1. Rinse the fillets and apply salt, pepper & lemon juice and keep aside.
2. Make a batter of coating consistency using flour (100 gm), milk, egg and water if necessary.

Method:
1. Dry the fillets in a clean duster and coat evenly with flour (20 gm).
2. Add baking powder / soda to the batter.
3. Dip the fish in the batter and deep fry till golden brown and crisp.
4. Drain on absorbent paper.

To serve:
Arrange fillets on a plate and serve with wedges of lemon.

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.