Venture into the crispy, golden world of fish fry with our roundup of 18 irresistible recipes that promise to turn your ordinary dinners into a seafood feast! Whether you’re craving something quick for a weeknight or a special dish to wow your guests, these recipes are your ticket to deliciousness. Dive in and discover your next favorite way to enjoy fish—crispy on the outside, tender on the inside!
Classic Beer Battered Fish Fry
Mastering the art of the perfect beer-battered fish fry starts with understanding the basics. This method ensures a crispy, golden exterior with tender, flaky fish inside, every time.
Ingredients
- For the batter:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cold beer
- For the fish:
- 4 fillets of white fish (such as cod or haddock), about 6 ounces each
- 1/2 cup all-purpose flour for dredging
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
Instructions
- In a large bowl, whisk together 1 cup flour, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Gradually pour in the cold beer, whisking until the batter is smooth. Let it rest for 10 minutes to allow the bubbles to settle, which helps create a lighter batter.
- Pat the fish fillets dry with paper towels. This ensures the batter adheres better.
- In a shallow dish, mix 1/2 cup flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Dredge each fillet in this mixture, shaking off any excess.
- Heat vegetable oil in a deep fryer or large pot to 375°F. Use a thermometer to maintain the correct temperature for even cooking.
- Dip each dredged fillet into the batter, letting excess drip off, then carefully lower into the hot oil. Fry in batches to avoid overcrowding, which can lower the oil’s temperature.
- Fry each fillet for about 4-5 minutes, turning once, until golden brown and crispy. Drain on a wire rack over a baking sheet to keep them crispy.
- Serve immediately with tartar sauce or lemon wedges. The contrast between the crispy batter and tender fish is sublime, especially when paired with a cold beer.
You’ll love the crunch of the batter against the soft, flaky fish. For a twist, try serving it in a paper cone with fries for a classic fish and chips experience.
Southern Style Cornmeal Crusted Fish Fry
Begin by gathering your ingredients and prepping your workspace for a delicious Southern Style Cornmeal Crusted Fish Fry. This dish combines crispy, golden crust with tender, flaky fish, perfect for a comforting meal.
Ingredients
- For the fish:
- 4 fillets of white fish (such as cod or catfish), about 6 oz each
- 1 cup buttermilk
- 1 tsp salt
- 1/2 tsp black pepper
- For the crust:
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- For frying:
- Vegetable oil, for frying
Instructions
- In a shallow dish, whisk together buttermilk, 1 tsp salt, and 1/2 tsp black pepper. Add fish fillets, turning to coat. Let marinate for 15 minutes at room temperature.
- In another shallow dish, combine cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well.
- Heat vegetable oil in a deep skillet over medium-high heat to 375°F. Use a thermometer to ensure accuracy.
- Remove fish from buttermilk, allowing excess to drip off. Dredge each fillet in the cornmeal mixture, pressing lightly to adhere.
- Carefully place coated fish in hot oil. Fry for 3-4 minutes per side, or until golden brown and crispy. Avoid overcrowding the skillet.
- Transfer fried fish to a wire rack set over a baking sheet to drain. This keeps the crust crispy.
Here’s how this dish turns out: the cornmeal crust offers a satisfying crunch, while the fish remains moist and flavorful inside. Serve it with a side of coleslaw and tartar sauce for a classic Southern meal.
Spicy Cajun Fish Fry
Begin by gathering your ingredients and prepping your workspace for a delicious Spicy Cajun Fish Fry that’s sure to impress. This recipe is perfect for those who love a bit of heat and crave the crispy, golden texture of perfectly fried fish.
Ingredients
- For the marinade:
- 1 lb white fish fillets (such as cod or catfish)
- 1 tbsp Cajun seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 cup buttermilk
- For the coating:
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tbsp Cajun seasoning
- 1/2 tsp salt
- Vegetable oil for frying
Instructions
- In a large bowl, combine the fish fillets with Cajun seasoning, garlic powder, onion powder, salt, and buttermilk. Ensure each fillet is evenly coated. Let marinate for at least 30 minutes in the refrigerator.
- In a separate bowl, mix together flour, cornmeal, Cajun seasoning, and salt for the coating.
- Heat vegetable oil in a deep fryer or large skillet to 375°F. Use a thermometer to ensure accuracy.
- Remove each fillet from the marinade, allowing excess to drip off, then dredge in the flour mixture, pressing lightly to adhere.
- Carefully place the coated fillets into the hot oil. Fry in batches to avoid overcrowding, about 3-4 minutes per side, or until golden brown and crispy.
- Transfer the fried fillets to a wire rack or paper towel-lined plate to drain any excess oil.
Now, your Spicy Cajun Fish Fry is ready to serve. The exterior is irresistibly crispy, while the inside remains tender and flaky, bursting with bold Cajun flavors. Try serving it with a side of creamy coleslaw or atop a bed of greens for a lighter option.
Garlic Parmesan Fish Fry
Yield a crispy, golden delight with this Garlic Parmesan Fish Fry, perfect for those who love a flavorful crunch with every bite. You’ll find this recipe straightforward, with each step designed to guide you through creating a dish that’s as enjoyable to make as it is to eat.
Ingredients
For the Fish:
- 4 white fish fillets (like cod or tilapia), 6 oz each
- 1 cup all-purpose flour
- 2 eggs
- 1/4 cup milk
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil, for frying
For the Garnish:
- 2 tbsp chopped parsley
- Lemon wedges
Instructions
- Pat the fish fillets dry with paper towels to ensure the coating sticks well.
- In a shallow dish, mix flour, salt, and pepper. In another dish, whisk eggs and milk together.
- In a third dish, combine breadcrumbs, Parmesan cheese, and garlic powder.
- Dredge each fillet in the flour mixture, then dip into the egg mixture, and finally coat with the breadcrumb mixture. Press gently to adhere.
- Heat vegetable oil in a large skillet over medium heat to 375°F. Use enough oil to cover the fillets halfway.
- Fry the fillets for 3-4 minutes on each side, or until golden brown and crispy. Avoid overcrowding the skillet to ensure even cooking.
- Transfer the fried fillets to a paper towel-lined plate to drain excess oil.
- Sprinkle with chopped parsley and serve with lemon wedges on the side for a fresh, zesty flavor.
The Garlic Parmesan Fish Fry boasts a crispy exterior with a tender, flaky inside, infused with the rich flavors of garlic and Parmesan. Serve it atop a bed of greens or with a side of creamy coleslaw for a complete meal that’s sure to impress.
Lemon Herb Fish Fry
Just when you thought fish couldn’t get any more refreshing, this Lemon Herb Fish Fry comes along to prove you wrong. Perfect for summer evenings, this dish combines the zest of lemon with the earthiness of herbs for a meal that’s both light and satisfying.
Ingredients
- For the marinade:
- 1 lb white fish fillets (like cod or tilapia)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- For the coating:
- 1/2 cup all-purpose flour
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 2 tbsp olive oil (for frying)
Instructions
- In a bowl, combine 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp garlic powder, 1 tsp dried thyme, 1 tsp dried rosemary, and 1/2 tsp salt to make the marinade.
- Place the fish fillets in the marinade, ensuring they’re fully coated. Let them marinate in the refrigerator for at least 30 minutes for the flavors to meld.
- In a separate bowl, mix 1/2 cup all-purpose flour, 1/2 tsp paprika, and 1/4 tsp black pepper for the coating.
- Heat 2 tbsp olive oil in a frying pan over medium heat (350°F) until shimmering.
- Dredge each marinated fish fillet in the flour mixture, shaking off any excess.
- Carefully place the coated fillets in the hot oil. Fry for 3-4 minutes on each side, or until golden brown and crispy.
- Transfer the fried fish to a plate lined with paper towels to drain any excess oil.
Vibrant and crispy on the outside, tender and flaky on the inside, this Lemon Herb Fish Fry is a delight. Serve it with a side of tartar sauce or atop a bed of greens for a complete meal.
Coconut Crusted Fish Fry
Kickstart your culinary adventure with this Coconut Crusted Fish Fry, a delightful dish that combines the crispiness of coconut with the tender juiciness of fish. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.
Ingredients
- For the fish:
- 4 white fish fillets (6 oz each)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
- For the crust:
- 1 cup shredded coconut
- 1/2 cup panko breadcrumbs
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- For coating:
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- For frying:
- 1/2 cup vegetable oil
Instructions
- Pat the fish fillets dry with paper towels to ensure the coating sticks better.
- Season the fillets with salt, pepper, and lemon juice, rubbing the seasonings in gently.
- In a shallow dish, mix the shredded coconut, panko breadcrumbs, garlic powder, and paprika for the crust.
- Place the flour in another shallow dish and the beaten eggs in a third dish.
- Dredge each fillet in flour, shaking off the excess, then dip in the beaten eggs, and finally coat with the coconut mixture, pressing lightly to adhere.
- Heat the vegetable oil in a large skillet over medium heat (350°F) until shimmering.
- Fry the coated fillets for 3-4 minutes on each side or until golden brown and crispy. Tip: Avoid overcrowding the skillet to ensure even cooking.
- Transfer the fried fillets to a paper towel-lined plate to drain any excess oil. Tip: Let them rest for a minute to retain their crispiness.
Yield a plate of Coconut Crusted Fish Fry that boasts a crunchy exterior with a moist, flaky interior. Serve it with a side of mango salsa or a drizzle of spicy mayo for an extra flavor kick.
Panko Breaded Fish Fry
Very few dishes can match the simplicity and satisfaction of a perfectly breaded fish fry, and this Panko Breaded Fish Fry is no exception. Let’s dive into creating this crispy, golden delight with a method that ensures success every time.
Ingredients
- For the fish:
- 4 white fish fillets (about 6 oz each), such as cod or haddock
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the breading station:
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups Panko breadcrumbs
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- For frying:
- 1/2 cup vegetable oil
Instructions
- Pat the fish fillets dry with paper towels to ensure the breading sticks well.
- Season both sides of the fillets with salt and black pepper.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with Panko breadcrumbs mixed with garlic powder and paprika.
- Dredge each fillet in flour, shaking off any excess.
- Dip the floured fillet into the beaten eggs, allowing any excess to drip off.
- Coat the fillet in the Panko mixture, pressing gently to adhere the breadcrumbs.
- Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
- Carefully place the breaded fillets in the hot oil, cooking for about 3-4 minutes per side or until golden brown and crispy.
- Transfer the cooked fillets to a wire rack set over a baking sheet to drain any excess oil.
Fresh out of the fryer, the fish boasts a crunchy Panko crust that gives way to tender, flaky meat inside. Serve it with a squeeze of lemon or alongside a creamy tartar sauce for a meal that’s sure to impress.
Blackened Fish Fry
Ready to dive into the world of bold flavors with a dish that’s as exciting to make as it is to eat? Today, we’re tackling the Blackened Fish Fry, a recipe that combines the perfect blend of spices with the simplicity of pan-frying to deliver a meal that’s bursting with flavor.
Ingredients
- For the fish:
- 4 (6-ounce) white fish fillets (like tilapia or cod)
- 1 tbsp olive oil
- For the blackening spice mix:
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Pat the fish fillets dry with paper towels to ensure the spice mix adheres well.
- In a small bowl, combine all the blackening spice mix ingredients thoroughly.
- Generously coat both sides of each fish fillet with the spice mix, pressing gently to adhere.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Carefully place the fish fillets in the skillet, cooking for 3 minutes on the first side without moving them to get a good sear.
- Flip the fillets and cook for another 3 minutes, or until the fish flakes easily with a fork.
- Remove the fish from the skillet and let it rest for 2 minutes before serving to allow the juices to redistribute.
Mastering this Blackened Fish Fry will give you a dish with a crispy, flavorful crust and tender, juicy interior. Serve it alongside a crisp salad or over a bed of creamy mashed potatoes for a meal that’s sure to impress.
Tempura Style Fish Fry
Begin your culinary adventure with this Tempura Style Fish Fry, a dish that combines the lightness of tempura batter with the hearty satisfaction of fried fish. Perfect for beginners, this recipe guides you through each step to ensure a crispy, golden result every time.
Ingredients
- For the batter:
- 1 cup all-purpose flour
- 1 tbsp cornstarch
- 1 cup ice-cold water
- 1 large egg
- For the fish:
- 1 lb white fish fillets (such as cod or haddock), cut into strips
- 1 tsp salt
- For frying:
- 2 cups vegetable oil
Instructions
- In a large bowl, whisk together 1 cup all-purpose flour and 1 tbsp cornstarch.
- Add 1 cup ice-cold water and 1 large egg to the flour mixture, stirring until just combined. The batter should be lumpy; overmixing will make it heavy.
- Season 1 lb white fish fillets with 1 tsp salt, ensuring each piece is evenly coated.
- Heat 2 cups vegetable oil in a deep fryer or large pot to 350°F. Use a thermometer to check the temperature for accuracy.
- Dip each fish strip into the batter, letting excess drip off, then carefully lower into the hot oil. Fry in batches to avoid overcrowding.
- Fry for 2-3 minutes, or until the batter is golden and crispy. Flip once halfway through for even cooking.
- Remove the fish with a slotted spoon and drain on paper towels to absorb excess oil.
Now, your Tempura Style Fish Fry is ready to enjoy. The batter is incredibly light and crispy, while the fish remains tender and flaky. Serve with a side of soy sauce or a squeeze of lemon for an extra zing.
Indian Spiced Fish Fry
Always looking for a way to spice up your seafood game? This Indian Spiced Fish Fry is a vibrant, flavor-packed dish that’s surprisingly simple to make, perfect for beginners ready to explore the rich tapestry of Indian spices.
Ingredients
- For the marinade:
- 1 lb white fish fillets (like cod or tilapia), cut into 2-inch pieces
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp turmeric powder
- For the spice mix:
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp red chili powder
- 1/4 tsp garam masala
- For frying:
- 1/2 cup vegetable oil
- 1/2 cup rice flour
Instructions
- In a large bowl, combine the fish pieces with lemon juice, salt, and turmeric powder. Let it marinate for 15 minutes at room temperature.
- While the fish marinates, mix together coriander powder, cumin powder, red chili powder, and garam masala in a small bowl to create the spice mix.
- After marination, gently coat each fish piece with the spice mix, ensuring even coverage.
- Heat vegetable oil in a deep skillet over medium heat until it reaches 350°F. Use a cooking thermometer for accuracy.
- Dredge each spiced fish piece in rice flour, shaking off any excess before carefully placing it in the hot oil.
- Fry the fish in batches for about 3-4 minutes per side, or until golden brown and crispy. Avoid overcrowding the skillet to ensure even cooking.
- Transfer the fried fish to a paper towel-lined plate to drain any excess oil.
Serve this Indian Spiced Fish Fry hot, with its crispy exterior giving way to tender, flaky fish inside, bursting with warm spices. Pair it with a cooling mint yogurt sauce or a side of lemon wedges for an extra zing.
Thai Sweet Chili Fish Fry
Preparing a Thai Sweet Chili Fish Fry is simpler than you might think, and it’s a fantastic way to bring a burst of flavor to your dinner table. Let’s break down the process into manageable steps to ensure your dish turns out perfectly.
Ingredients
- For the fish:
- 1 lb white fish fillets (like cod or tilapia), cut into strips
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 egg, beaten
- 1/2 cup water
- For the sauce:
- 1/2 cup Thai sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp minced garlic
- For frying:
- 2 cups vegetable oil
Instructions
- In a shallow bowl, mix the flour, salt, and pepper.
- In another bowl, whisk together the egg and water to create an egg wash.
- Dip each fish strip into the egg wash, then coat it thoroughly in the flour mixture. Tip: For extra crispiness, let the coated fish sit for 5 minutes before frying.
- Heat the vegetable oil in a deep fryer or large skillet to 375°F. Tip: Use a candy thermometer to monitor the oil temperature for perfect frying.
- Fry the fish strips in batches for 3-4 minutes, or until golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.
- Remove the fish from the oil and drain on paper towels. Tip: Keep the cooked fish warm in a 200°F oven while you finish frying the rest.
- In a small saucepan over medium heat, combine the Thai sweet chili sauce, soy sauce, lime juice, and minced garlic. Stir until the mixture is warm and well blended.
- Drizzle the sauce over the fried fish or serve it on the side for dipping.
Kick back and enjoy the crispy texture and the perfect balance of sweet and spicy flavors in this Thai Sweet Chili Fish Fry. Serve it over a bed of steamed rice or with a side of fresh vegetables for a complete meal.
Mexican Lime and Cilantro Fish Fry
Mexican Lime and Cilantro Fish Fry brings a zesty and herby twist to your seafood nights, perfect for those who love a burst of freshness in every bite. Mastering this dish is easier than you think, with each step designed to guide you through creating a crispy, flavorful crust that hugs tender fish fillets.
Ingredients
- For the marinade:
- 1/4 cup fresh lime juice
- 2 tbsp chopped cilantro
- 1 tsp salt
- 1/2 tsp black pepper
- For the crust:
- 1 cup all-purpose flour
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp paprika
- For frying:
- 4 fish fillets (tilapia or cod), about 6 oz each
- 1 cup vegetable oil
Instructions
- In a shallow dish, whisk together lime juice, cilantro, salt, and black pepper to create the marinade.
- Place fish fillets in the marinade, ensuring each piece is well-coated. Let them sit for 15 minutes at room temperature.
- While the fish marinates, mix flour, garlic powder, onion powder, and paprika in another shallow dish for the crust.
- Heat vegetable oil in a large skillet over medium-high heat until it reaches 375°F.
- Remove each fillet from the marinade, allowing excess to drip off, then dredge in the flour mixture until fully coated.
- Carefully place coated fillets in the hot oil. Fry for 3-4 minutes per side or until golden brown and crispy.
- Transfer fried fillets to a paper towel-lined plate to drain any excess oil.
Just out of the fryer, the fish boasts a golden, crispy exterior that gives way to moist, flaky meat inside. Serve it atop a bed of cilantro-lime rice or with a side of avocado salsa for an extra layer of flavor and texture.
Greek Style Fish Fry with Tzatziki
Just imagine the crispiness of perfectly fried fish paired with the cool, tangy embrace of homemade tzatziki. This Greek Style Fish Fry is a delightful twist on a classic, bringing the flavors of the Mediterranean right to your kitchen.
Ingredients
- For the fish:
- 1 lb white fish fillets (such as cod or haddock)
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1 cup vegetable oil, for frying
- For the tzatziki:
- 1 cup Greek yogurt
- 1/2 cucumber, grated and drained
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 1 tbsp fresh dill, chopped
- 1/2 tsp salt
Instructions
- Pat the fish fillets dry with paper towels to ensure the coating sticks well.
- In a shallow dish, mix together the flour, salt, black pepper, garlic powder, and oregano.
- Dredge each fish fillet in the flour mixture, shaking off any excess.
- Heat the vegetable oil in a large skillet over medium-high heat until it reaches 375°F.
- Carefully place the coated fish fillets in the hot oil, frying for 3-4 minutes per side or until golden brown and crispy.
- Remove the fish from the oil and drain on a paper towel-lined plate.
- While the fish is frying, prepare the tzatziki by combining the Greek yogurt, grated cucumber, lemon juice, minced garlic, chopped dill, and salt in a bowl.
- Mix well until all ingredients are fully incorporated.
- Serve the crispy fish hot with a generous dollop of tzatziki on the side.
Relish the contrast between the crunchy exterior and the tender, flaky fish inside, with the tzatziki adding a refreshing zing. For an authentic touch, serve with a side of lemon wedges and a simple Greek salad.
Japanese Teriyaki Fish Fry
Always looking for a way to bring a touch of international flair to your weeknight dinners? This Japanese Teriyaki Fish Fry combines the sweet and savory flavors of teriyaki with the crispy texture of a perfectly fried fish, making it a delightful dish that’s easier to make than you might think.
Ingredients
- For the fish:
- 1 lb white fish fillets (such as cod or halibut), cut into 2-inch pieces
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup vegetable oil, for frying
- For the teriyaki sauce:
- 1/2 cup soy sauce
- 1/4 cup water
- 2 tbsp brown sugar
- 1 tbsp honey
- 1 clove garlic, minced
- 1 tsp ginger, grated
- 1 tbsp cornstarch
- 2 tbsp cold water
Instructions
- In a small saucepan over medium heat, combine soy sauce, 1/4 cup water, brown sugar, honey, garlic, and ginger to make the teriyaki sauce. Stir until the sugar dissolves, about 2 minutes.
- In a separate bowl, mix cornstarch with 2 tbsp cold water until smooth. Gradually whisk into the saucepan. Cook, stirring constantly, until the sauce thickens, about 3 minutes. Remove from heat and set aside.
- Season the fish pieces with salt and pepper. Dredge each piece in flour, shaking off any excess.
- Heat vegetable oil in a large skillet over medium-high heat to 375°F. Carefully add the fish pieces in batches, frying until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- Brush the fried fish with the prepared teriyaki sauce or serve the sauce on the side for dipping.
Enjoy the crispy exterior and tender, flaky interior of this Japanese Teriyaki Fish Fry, a dish that’s sure to impress. For an extra touch, serve it over a bed of steamed rice with a side of pickled vegetables to balance the sweetness of the sauce.
Mediterranean Herb Fish Fry
Zesty and full of flavor, this Mediterranean Herb Fish Fry is a simple yet elegant dish that brings the freshness of the sea to your table. Perfect for beginners, this recipe guides you through each step to ensure a crispy, herb-infused crust with tender, flaky fish inside.
Ingredients
- For the fish:
- 4 white fish fillets (like cod or tilapia), 6 oz each
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- For the herb crust:
- 1 cup panko breadcrumbs
- 2 tbsp dried oregano
- 2 tbsp dried thyme
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
- For frying:
- 1/2 cup olive oil
Instructions
- Pat the fish fillets dry with paper towels to ensure the coating sticks well.
- In a shallow dish, mix the flour, salt, and pepper. Dredge each fillet in the flour mixture, shaking off excess.
- In another dish, combine panko, oregano, thyme, and Parmesan for the herb crust.
- Dip each floured fillet into the beaten eggs, then coat thoroughly with the herb crust mixture.
- Heat olive oil in a large skillet over medium heat (350°F) until shimmering but not smoking.
- Fry the fillets for 3-4 minutes per side, or until the crust is golden brown and the fish flakes easily with a fork.
- Transfer to a paper towel-lined plate to drain any excess oil.
Marvel at the crispy golden exterior that gives way to moist, flavorful fish beneath. Serve this Mediterranean Herb Fish Fry with a side of lemon wedges and a crisp salad for a light, refreshing meal that’s sure to impress.
Caribbean Jerk Fish Fry
First, let’s dive into the vibrant flavors of the Caribbean with this jerk fish fry, a dish that’s as exhilarating to make as it is to eat. Perfect for beginners, this recipe breaks down the process into manageable steps, ensuring a delicious outcome every time.
Ingredients
- For the marinade:
- 2 lbs white fish fillets
- 1/4 cup olive oil
- 2 tbsp jerk seasoning
- 1 tbsp soy sauce
- 1 tbsp lime juice
- For the fry:
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup vegetable oil
Instructions
- In a large bowl, combine the olive oil, jerk seasoning, soy sauce, and lime juice to create the marinade.
- Add the fish fillets to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 30 minutes, turning once halfway through.
- While the fish marinates, mix the flour, salt, and pepper in a shallow dish for the coating.
- Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F, using a thermometer for accuracy.
- Remove each fillet from the marinade, allowing excess to drip off, then dredge in the flour mixture until evenly coated.
- Carefully place the coated fillets in the hot oil, frying for 3-4 minutes per side or until golden brown and crispy.
- Transfer the fried fish to a paper towel-lined plate to drain any excess oil.
Last, savor the crispy exterior and tender, flavorful interior of your Caribbean jerk fish fry. Serve it alongside a fresh mango salsa or atop a bed of coconut rice for an unforgettable meal that transports you straight to the islands.
Korean Gochujang Fish Fry
Today’s culinary adventure brings us to the vibrant flavors of Korea with a dish that’s sure to spice up your dinner routine. This Korean Gochujang Fish Fry combines the deep, umami-rich taste of gochujang with the crispiness of perfectly fried fish, creating a harmonious blend of textures and flavors that’s irresistibly delicious.
Ingredients
- For the marinade:
- 1 lb white fish fillets (such as cod or haddock)
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp minced garlic
- 1 tsp minced ginger
- For the crust:
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 egg, beaten
- 1 cup panko breadcrumbs
- For frying:
- Vegetable oil, for deep frying
Instructions
- In a bowl, mix together gochujang, soy sauce, rice vinegar, garlic, and ginger to create the marinade.
- Add the fish fillets to the marinade, ensuring each piece is well coated. Let it marinate in the refrigerator for at least 30 minutes to absorb the flavors.
- While the fish is marinating, prepare three separate dishes for the crust: one with flour mixed with salt and pepper, one with beaten egg, and one with panko breadcrumbs.
- Heat vegetable oil in a deep fryer or large pot to 350°F, ensuring there’s enough oil to fully submerge the fish fillets.
- Remove the fish from the marinade, letting excess drip off. Dredge each fillet first in the flour mixture, then dip into the beaten egg, and finally coat with panko breadcrumbs.
- Carefully place the breaded fish fillets into the hot oil. Fry for 3-4 minutes on each side or until golden brown and crispy.
- Use a slotted spoon to remove the fish from the oil and transfer to a paper towel-lined plate to drain any excess oil.
Offering a delightful crunch with every bite, this Korean Gochujang Fish Fry is a testament to the magic of combining simple ingredients with bold flavors. Serve it alongside a crisp salad or steamed rice to balance the heat and savor the contrast of textures.
Healthy Baked Fish Fry
Here’s a simple yet delicious way to enjoy a healthier version of your favorite fish fry, baked to perfection with a crispy crust and tender inside.
Ingredients
- For the fish:
- 1 lb white fish fillets (such as cod or tilapia)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
- For the crust:
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 2 tbsp olive oil
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Pat the fish fillets dry with paper towels to ensure the crust adheres well, then season both sides with salt, pepper, and lemon juice.
- In a small bowl, mix together the panko breadcrumbs, Parmesan cheese, garlic powder, and paprika. Drizzle with olive oil and stir until the mixture is evenly moistened.
- Press the breadcrumb mixture onto the top of each fish fillet, coating evenly for a uniform crust.
- Bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork and the crust is golden brown.
- Let the fish rest for 2 minutes before serving to allow the juices to redistribute.
Mmm, the result is a beautifully crispy top with a moist and flaky interior. Serve with a side of steamed vegetables or a fresh salad for a complete meal.
Conclusion
Just imagine the crispy, golden perfection waiting for you in these 18 fish fry recipes! Whether you’re craving classic or adventurous flavors, this roundup has something to delight every palate. Don’t forget to try your favorites, leave a comment sharing which recipe you loved most, and pin this article on Pinterest to keep these delicious ideas handy for your next meal. Happy frying!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.