Clean fish fillets and sprinkle with salt and juice of one lemon. Mix together maida, salt, egg and juice of one lemon. Add sufficient water to make a thick batter.
Coat fish fillets with this batter and allow to marinate for half an hour. Mix together makai ka atta and crushed peppercorns and place on a plate.
Heat sufficient oil in a shallow frying pan. Coat pomfret fillets with flour mixture on both sides and shake off excess flour. Shallow fry till one side is done and then turn to cook on the other side till golden brown. Use more oil if required.
Alternatively, deep-fry the fish fillets. Remove and drain onto an absorbent kitchen towel.