Fried Fish
Description
This Vietnamese-inspired fried fish recipe delivers a perfect balance of crispy texture and bright, zesty flavors. The marinade combines flaky sea salt, caster sugar, and aromatic spices like coriander and juniper, creating a savory-sweet crust that clings beautifully to the fish. Fresh dill and citrus juices from lemons, limes, and oranges add a refreshing acidity that cuts through the richness of the fry. Ideal for weeknight dinners or casual gatherings, this dish is quick to prepare and deeply satisfying. The combination of traditional frying techniques with vibrant herbs and citrus makes it a standout main course that feels both comforting and sophisticated. Serve immediately for the best crunch and flavor impact.Ingredients
Directions
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Toast coriander seeds and black peppercorns in a dry pan over medium heat until fragrant, then lightly crush them.
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Combine the crushed spices, flaky sea salt, caster sugar, lemon zest, lime zest, and orange zest in a small bowl to create the rub.
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Pat fish fillets dry with paper towels and season generously with the spice rub, ensuring an even coating on all sides.
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Heat oil in a large skillet over medium-high heat until shimmering but not smoking.
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Carefully place fish fillets in the hot skillet and cook for 3-4 minutes per side until golden brown and crispy.
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Remove fish from the pan and drain briefly on paper towels.
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Garnish with chopped fresh dill and a squeeze of fresh lemon and lime juice before serving.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 165.9kcal
- % Daily Value *
- Total Fat 1.0g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 15.6mg1%
- Total Carbohydrate 42.2g15%
- Dietary Fiber 6.6g27%
- Sugars 25.8g
- Protein 4.0g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Toasting the coriander seeds and peppercorns enhances their aromatic oils, providing a deeper flavor profile than raw spices.
For best results, ensure the fish fillets are completely dry before applying the rub to help the crust adhere properly during frying.
You can substitute white fish varieties like cod, tilapia, or snapper depending on availability and preference.
If you prefer a lighter finish, serve with a side of fresh cucumber slices or a light herb salad to balance the richness of the fried fish.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to maintain crispiness.
