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Fried Fish

Fried Fish

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You get a nice crispy, golden exterior with a good dose of spice from the coating and the fish within is tender and flaky when you make this recipe. We start by marinating the fillets in a mix of lemon juice, salt, black pepper, turmeric, chili powder and some ginger-garlic paste. After that it is rolled in seasoned flour and given a quick dip in a straightforward wet batter for frying. A very satisfying way to put a homemade fried fish on the table for dinner. You can have it with rice or fries and coleslaw, and don’t forget the condiments like tartar, ranch or hot sauce, perhaps with a wedge of lemon on the side.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour
Servings: 4
Course: Appetizers, Main Dishes
Cuisine: American, Asian, Fusion, Indian
Calories: 242
Ingredients Equipment Method Nutrition

Ingredients
  

For the Fish Marinade
  • fish fillets or fish pieces
  • 1 tbsp lemon juice
  • 1 tsp ginger-garlic paste
  • 1/2 tsp red chili powder or cayenne pepper
  • 1/2 tsp ground black pepper
  • 1 pinch ground turmeric
  • salt to taste
For the Dry Coating
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp red chili powder or cayenne pepper
  • 1/2 tsp ground black pepper
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp Italian seasoning or dried oregano
  • salt to taste
For the Wet Batter
  • 1/2 cup all-purpose flour
  • 1/2 tsp red chili powder or cayenne pepper
  • 1 pinch salt
  • water as needed
For Frying
  • sunflower oil vegetable oil, or canola oil, for deep frying

Equipment

  • 1 large mixing bowl
  • 1 wide shallow bowl or plate
  • 1 medium mixing bowl
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 spoon or whisk
  • 1 deep skillet or Dutch oven
  • 1 pair of tongs
  • 1 slotted spoon
  • 1 paper towel-lined plate
  • 1 cooling rack optional
  • 1 kitchen thermometer optional

Method
 

  1. In a bowl, mix the lemon juice, ginger-garlic paste, red chili powder, black pepper, turmeric, and salt.
  2. Rub the marinade over the fish pieces until evenly coated.
  3. Let the fish rest for 30 minutes at room temperature, or refrigerate for 1 hour for deeper flavor.
  4. In a wide bowl or plate, mix the all-purpose flour, cornstarch, red chili powder, black pepper, garlic powder, onion powder, Italian seasoning, and salt. Set aside.
  5. In another bowl, mix the all-purpose flour, red chili powder, and salt. Add water a little at a time until you get a smooth, medium-thick batter, similar to pancake batter.
  6. Lightly coat each marinated fish piece in the dry flour mixture.
  7. Dip it into the wet batter, then coat it again in the dry flour mixture. Press gently so the coating sticks well.
  8. Heat the oil in a deep skillet, Dutch oven, or frying pan over medium heat.
  9. Carefully add the coated fish pieces to the hot oil. Fry in batches until golden brown, crispy, and cooked through.
  10. Do not overcrowd the pan, or the fish may turn soggy.
  11. Remove the fried fish with a slotted spoon and drain on a paper towel-lined plate.
  12. Serve hot with lemon wedges, tartar sauce, ranch, hot sauce, or your favorite dipping sauce.

Nutrition

Serving: 115gCalories: 242kcalCarbohydrates: 53gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 30mgPotassium: 99mgFiber: 2gSugar: 0.4gVitamin A: 308IUVitamin C: 2mgCalcium: 23mgIron: 3mg

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