From the staple of Cajun cuisine, this one is true to its roots. It is simple, spicy and well-seasoned

Pomfret lovers will surely enjoy this unconventional pomfret preparation with vanilla mayonnaise. The Cajun spice mix lends it unique aroma and flavour and renders the dish even more delectable.

Cajun style pomfret with vanilla mayonnaise


Fish pomfret - 2

For homemade cajun spice mix

Oregano - 1 tbsp

Thyme - 1 tbsp

Red chilli powder - 1 tbsp

Coriander powder - 1½ tbsp

Broiled powder - ½ tbsp

Crushed black pepper - 1 tbsp

Onion powder - 1 tbsp

Garlic powder - 1 tbsp

White bread crumbs - 3 tbsp

Aromat seasoning powder - ½ tbsp

Salt - ½ tbsp

For Batter

Egg – 1

Refined Flour – 40 gm

Salt + 1 Lemon Juice

For vanilla mayonnaise

Vanilla pods - 1 no.

Mayonnaise - 70 ml

Lemon juice - 1 lemon

Seasoning to taste

Scrape and remove the vanilla beans from the pod, mix with mayonnaise adjust seasoning, add lemon juice to taste.


Cut fish into fillets. Marinate in a batter of refined flour, egg, salt and lemon juice. Coat with blackened spice powder. Pan fry over medium heat. When crisp fried, drain on an absorbent paper. Serve hot with lemon wedge, fried parsley and vanilla mayonnaise.

Chef Tarun Dacha is a Corporate Chef at Sarovar Hotels and Resorts. Tarun comes with an experience of more than two decades in the hospitality industry. Before joining Sarovar Hotels, Tarun’s last assignment was with Viceroy Hotels LtdTarun’s expertise lies in planning and setting up of processes and procedures at new hotels as well as during re-launch of hotels and restaurants. He is a keen observer of local food trends, culinary excellence of the region and has an excellent understanding of regional tastes.

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