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Crispy Pan Fried Pomfret (or Pompano)

Crispy Pan Fried Pomfret (or Pompano)

If you are a fan of seafood, you should try this Pan Fried Pomfret (or Pompano)! The pomfret is pan fried so that the skin is perfectly crispy! It's actually not hard to make either - let me show you how!

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By the way, this recipe is for a lightly pan fried Pomfret. Another popular way to make it is to make it super fried and crispy, and that's not the style of this dish. In my opinion both are delicious, but my mom likes it lightly fried and this is why she makes it this way usually.

Pomfret vs Pompano

There is a lot of confusion between these two fishes so I wanted to call out these two fishes.

First of all, I was super confused, because my mom would cook this fish, and she called it Chang Yu (鯧魚). If you literally go to google translate this Chinese name of the fish, it will say it is a Pomfret.

And if you google translate the English word Pomfret to Chinese, it will say Chang Yu (鯧魚). That's all good... BUT if you google translate the English word Pompano, it will ALSO say Chang Yu (鯧魚).

So Basically, both pomfret and pompano are the 'same fish' in Chinese!

Just so you know in terms of this recipe, you can use either fish.

Anyway, so basically they are just different types of 'Chang Yu' in Chinese. And in English a lot of folks will use the terms "pomfret" and "pompano" interchangeably.

But here are some differences:

Scientific Family

Scientifically speaking, they are not the same species. Pomfret is considered part of the Bramidae family, and Pompano is part of the Carangidae family.

Body Shape

Their appearances are similar, but there are slight differences. Pompano is deep bodied, and have a slightly more elongated shape compared to some pomfrets. Pomfrets are usually even more deeper bodied and more laterally compressed - so they look even more flattened than pompanos.

Pomfrets also have longer dorsal fins that slope backwards towards the tail, while pompano have shorter fins that are more pointy.

Region

Pomfrets are primarily found in tropical and subtropical waters while Pompanos are found in both salt water and brackish waters depending on the exact species.

Flavor

Let's get to the important part! Pomfrets have a mild delicate flavor, and Pompanos are actually more rich and have a buttery flavor!

Pomfret vs Pompano?

Pan Fried Pomfret or Pompano Recipe

First, gather your ingredients:

  • 1 pomfret or pompano fish (about 1 lb)
  • 4 tablespoon vegetable oil
  • 2 tablespoon cornstarch, separated in half (1 tbsp)
  • Salt, as desired

Rinse pomfret under water, and pat dry with paper towels. With a sharp knife, cut diagonal crisscross cuts on both sides of the fish.

Over the pomfret, add 1 tablespoon cornstarch to a fine mesh strainer and tap the side with one hand. Also, add salt as desired.

In a shallow non stick cooking pan, add 4 tablespoon of vegetable oil, and allow it to heat up on medium high heat. Add pomfret, with cornstarch side facing down, to pan and allow it to pan fry for 10 minutes. During this time, we are going to add cornstarch.

Over the pomfret, add the remaining cornstarch to a fine mesh strainer and tap the side with one hand. Add salt as desired.

After the 10 minutes, with a spatula, flip the pomfret over and allow it to cook for another 10 minutes.

At this point, start checking both sides to see if fish is ready - the skin should be crispy and the meat is cooked thoroughly. If it is not, flip to cook as needed and check every 1 minute or so.

Remove from heat when cooked thoroughly on both sides.

For Chinese New Year we made the pan fried pomfret, and served with bok choy stir fry and sliced beef shank!

Yield: 4 servings

Pan Fried Pomfret (or Pompano)

Pan Fried Pomfret (or Pompano)

If you are a fan of seafood, you should try this Pan Fried Pomfret! The pomfret is pan fried so that the skin is perfectly crispy!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1 pomfret fish (about 1 lb)
  • 2 tablespoon cornstarch, separated in half (1 tbsp)
  • 4 tablespoon vegetable oil
  • Salt, as desired

Instructions

  1. Prepare the Fish: Rinse the pomfret thoroughly under cold running water. Pat the fish completely dry with paper towels, inside and out.
  2. Score the Fish: Using a sharp knife, make diagonal crisscross cuts on both sides of the pomfret. These cuts help the fish cook evenly and the skin to crisp up beautifully.
  3. First Cornstarch and Seasoning: Place 1 tablespoon of cornstarch in a fine mesh strainer. Hold the strainer over the pomfret and gently tap the side with your hand, allowing a thin, even layer of cornstarch to coat both sides of the fish. Sprinkle salt generously over both sides of the pomfret according to your taste.
  4. Heat the Oil: In a shallow non-stick cooking pan, pour in 4 tablespoons of vegetable oil. Place the pan over medium-high heat and allow the oil to heat up until it shimmers slightly.
  5. First Fry (Cornstarch Down): Carefully place the pomfret in the hot pan, ensuring that the side coated with the first layer of cornstarch is facing down. Let the fish pan-fry undisturbed for 10 minutes. This initial frying is crucial for developing a crispy skin.
  6. Second Cornstarch and Seasoning: While the first side of the fish is frying, prepare the other side. Place the remaining cornstarch in the fine mesh strainer. Hold the strainer over the top (uncooked) side of the pomfret and gently tap the side, coating it evenly with cornstarch. Sprinkle salt as desired over this side as well.
  7. Flip and Second Fry: After the initial 10 minutes of frying, use a spatula to carefully flip the pomfret over. Allow the other side to pan-fry for another 10 minutes.
  8. Check for Doneness: At this point, begin checking both sides of the fish for readiness. The skin should be golden brown and crispy, and the meat should be cooked through (opaque and flaky). If the fish is not yet cooked to your liking, continue to flip it as needed, cooking for an additional minute or so on each side, checking for doneness each time.
  9. Serve: Once the pomfret is thoroughly cooked on both sides with crispy skin, carefully remove it from the pan and transfer it to a serving plate. Serve immediately and enjoy!

Notes

  • Drying is Key: Ensure the fish is completely dry before adding the cornstarch. This helps the cornstarch adhere better and results in a crispier crust.
  • Don't Overcrowd: If you are cooking multiple pomfret, do so in batches to ensure even cooking and proper crisping.
  • Adjust Cooking Time: The cooking time may vary slightly depending on the size and thickness of your pomfret and the heat of your stove. Keep a close eye on the fish, especially during the final stages of cooking.
  • Gentle Handling: Be gentle when flipping the fish to avoid breaking the delicate flesh. Use a wide, sturdy spatula.
  • Nutrition Information:

    Yield:

    4

    Serving Size:

    1

    Amount Per Serving: Calories: 190Total Fat: 15gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 24mgSodium: 170mgCarbohydrates: 4gFiber: 0gSugar: 0gProtein: 11g

    The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.

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    More easy tasty fish recipes

    • If you love easy and tasty fish, try this Pan Seared Fish With Ginger Scallions Soy Sauce! The ginger, scallions and soy sauce mix is a common combination in Chinese cuisine - and it's not hard to see why, it's so tasty!
    • Or for a kick of spice in the sauce - check out Red Braised Fish Filet or Red Braised Whole fish! The star ingredient is Chili bean paste (doubanjiang)
    • Looking for ultimate comfort food? Try fish congee - featuring tender fish simmered in a creamy rice porridge, along with veggies, and seasoned with ginger and a touch of spice!
    • Don't forget you can always make a whole meal with fried rice! For example this salmon fried rice - it's easy and delicious!

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    Shifaa

    Thursday 7th of March 2024

    Could you please reupload the video somewhere reliable? The video is "not found" on my end.

    TinaTsai

    Thursday 7th of March 2024

    I'll try to find the video again and repost it!

    Ryne Muller

    Thursday 27th of January 2022

    What about that baby bok choy dish on the left side??

    TinaTsai

    Thursday 27th of January 2022

    Good question! That's bok choy stir fry with dried shrimp! I make it like this: https://ohsnapletseat.com/2014/01/20/easy-stir-fried-shanghai-bok-choy-with-garlic/ This recipe was originally written for shanghai bok choy but the cooking is very similar. The only thing is with the baby/smaller bok choy you don't have to cut as much. I'll add a link to it in the post too - thanks for asking!

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