Description
Ready to make an amazing fried pompano? This simple recipe gives you a perfectly crispy exterior and keeps the fish wonderfully moist inside. Let’s explore this impressive dish that serves 2-3 people.
The recipe uses a light flour coating that creates a delightfully crispy skin. The fish’s natural flavors shine through thanks to strategic scoring and minimal preparation.
Ingredients
Scale
- 1 pompano fish (approximately 1.5 pounds), cleaned and gutted
- 1–2 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup all-purpose flour
- Cooking oil for frying
- 1 lemon, cut into wedges
Instructions
- Prepare the Fish
- Pat the fish dry with paper towels, including the belly cavity
- Make three diagonal cuts on each side, spacing them evenly
- Season with salt and pepper right into the cuts and cavity
- Season and Coat
- Let the seasoned fish rest at room temperature for 10-15 minutes
- Place flour on a plate and dredge both sides
- Pat the flour gently for even coating
- Heat the Oil
- Fill a large pan with about 3/4-inch of oil
- Heat over medium-high heat until it reaches 350-375°F
- The oil is ready when a pinch of flour sizzles gently
- Frying Process
- Lower the fish into the hot oil head-first
- Cook for 6-7 minutes on the first side
- Flip the fish gently and cook another 6-7 minutes
- Look for a golden brown and crispy exterior on both sides
Notes
– A hair dryer on high heat over each side for 2-3 minutes before flouring makes extra crispy skin
– The flour coating prevents oil splatter and creates a crispy exterior
– Fresh pompano should have clear eyes and bright red gills
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Frying