Spiced Fried Pompano Fish

Ingredients

• 500 g Whole pompano fish (cleaned, scaled and gutted)
• 0.5 c. à soupe Maggi powder (cube broth)
• 1 c. à café Salt
• 1 c. à café Chili powder
• 1 c. à café Crayfish broth powder
• 0.5 c. à soupe Smoked paprika
• 0.5 c. à soupe Dayan powder (or similar spice granules) (can be replaced with cumin or fish spice blend)
• 30 ml Vegetable oil (for frying)
• 0.25 Onion (thinly sliced, about 30 g)
• 1 Lemon (cut into wedges for serving)

Instructions

1. Clean the fish

   Rinse the pompano under cold water, pat dry with paper towels and check that there are no remaining scales.

   Time: PT5M

2. Prepare the spice marinade

   In a bowl, combine the Maggi powder, salt, chili, crayfish broth, smoked paprika, Dayan powder and the half‑tablespoon of oil.

   Time: PT5M

3. Marinate the fish (optional)

   Coat the fish with the spice mixture, cover and let rest in the refrigerator for 30 minutes to intensify the flavors.

   Time: PT30M

4. Heat the oil

   Pour 30 ml of vegetable oil into the pan and heat over medium heat until about 180 °C (when the oil starts to shimmer).

   Time: PT3M

   Temperature: 180°C

5. Fry the onion

   Add the sliced onion to the hot oil and brown it for 3 to 4 minutes, stirring regularly.

   Time: PT4M

   Temperature: 180°C

6. Fry the fish

   Carefully place the fish pieces into the hot oil, making sure not to overcrowd the pan. Fry for 3 minutes on one side, flip once and continue for another 3 minutes until the flesh turns white and tender.

   Time: PT6M

   Temperature: 180°C

7. Drain the fish

   Remove the fish with a slotted spoon and place it on paper towels to remove excess oil.

   Time: PT2M

8. Serve

   Arrange the fish on a plate, add the lemon wedges and serve with rice, salad or your preferred side.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

30 g

Carbohydrates

5 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Whole pompano fish: Sea bass, Gilthead seabream
• Instead of Maggi powder (cube broth): Powdered broth
• Instead of Salt: Sea salt
• Instead of Chili powder: Spicy paprika
• Instead of Crayfish broth powder: Fish broth
• Instead of Smoked paprika: Sweet paprika
• Instead of Dayan powder (or similar spice granules): Ground cumin, Fish spice blend
• Instead of Vegetable oil: Peanut oil, Sunflower oil
• Instead of Onion: Shallot
• Instead of Lemon: Lime

Equipment Needed

• Frying pan (20‑25 cm)
• Chef's knife
• Cutting board
• Mixing bowl
• Measuring spoons
• Slotted spoon or kitchen tongs
• Paper towels
• Serving plate

Critical Steps — Do Not Skip

• Do not overcrowd the pan to keep the oil at the right temperature.
• Flip the fish only once to avoid it falling apart.
• Use a high smoke‑point oil (180‑190 °C) for optimal frying.

Chef Tips from the Video

• Sprinkle a little lemon zest over the fish just before serving for an extra aromatic note.
• Add a pinch of brown sugar to the marinade to promote caramelization.

Troubleshooting

Storage

Refrigerator: Store the fried fish in an airtight container for up to 2 days.

Freezer: Not recommended to freeze fried fish; the texture becomes soggy.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the spice marinade the day before and keep it refrigerated.
• The fish can be marinated up to 4 hours in advance for more flavor.