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Onion Crusted Fish


Onion Crusted Fish

Onion Crusted Fish



Recipe Servings


Recipe Cook Time


Pomfret fillets coated with a cornmeal and mustard paste, fried in a spiced oil. Crusted with fried onions and served with aubergines, tomatoes and a little lemon juice.


  • 4 fillets pomfret

    1 Tbsp cornmeal

    2 Tbsp prepared mustard

    1/2 kg onions - sliced and fried till golden

    For Spiced oil:

    2 Tbsp black peppercorns

    2-3 bay leaves

    4-5 sprigs fresh herbs

    4 red chillies

    2 tsp fennel seeds

    2 tsp coriander seeds

    Oil to cover

    To Finish:

    2 Tbsp lemon juice

    1 diced tomato

    2 Tbsp aubergines, diced and fried

    1 Tbsp chopped parsley


To make the spiced oil, combine all the ingredients and leave for 2 weeks to steep.

Combine cornmeal and mustard.

Spread thinly over one side of the fillets.

Fry in the spiced oil.

Coat the topside of the fillets with fried onions.

Fry both sides of the fish.

Lightly fry chopped aubergines and tomatoes.

Add lemon juice and chopped parsley.

Serve with the fish.

Key Ingredients: pomfret, cornmeal, mustard powder, onion, black pepper, bay leaf, herbs, red chilli, fennel, coriander seeds, lemon juice, tomato, eggplant, parsley, vegetable oil

Tags: Fish, Pomfret, Seafood