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Fried Fish

Fried Fish recipe image
This recipe transforms simple white fish into crispy, golden bites coated in a savory batter infused with ground coriander. The light, airy coating provides a satisfying crunch that contrasts beautifully with the tender, flaky interior of the fish. It is an excellent choice for a quick weeknight dinner, a casual party snack, or a light lunch. The subtle warmth of the coriander adds depth without overpowering the natural sweetness of the seafood. Serve immediately while hot and crisp for the best texture, pairing it with a tangy chutney or a refreshing salad to balance the richness of the fried batter.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 224.0
Description
This recipe transforms simple white fish into crispy, golden bites coated in a savory batter infused with ground coriander. The light, airy coating provides a satisfying crunch that contrasts beautifully with the tender, flaky interior of the fish. It is an excellent choice for a quick weeknight dinner, a casual party snack, or a light lunch. The subtle warmth of the coriander adds depth without overpowering the natural sweetness of the seafood. Serve immediately while hot and crisp for the best texture, pairing it with a tangy chutney or a refreshing salad to balance the richness of the fried batter.
Ingredients
  • 4 Skinless, white fish fillets (about 1 1/2 lbs/750 g), such as tilapia or halibut
  • 1/2 tablespoon Ground coriander
  • 1 cup (120 g) all-purpose flour
  • 1 1/4 cups (300 ml) water
  • 1 piece fresh ginger (2 inches/5 cm), optional
  • Vegetable oil, for deep-frying
Directions
  1. 1
    Cut the fish fillets into thin strips, approximately 1/2 inch wide by 2 inches long.
  2. 2
    In a large bowl, whisk together the flour, ground coriander, and a pinch of salt until well combined.
  3. 3
    Gradually add the water to the dry ingredients, whisking constantly until you achieve a smooth, pancake-batter consistency.
  4. 4
    Heat vegetable oil in a deep pot or fryer to 350&# 194;°F (175ðC).
  5. 5
    Dip each fish strip into the batter, ensuring it is fully coated.
  6. 6
    Carefully lower the battered fish strips into the hot oil, working in batches to avoid overcrowding.
  7. 7
    Fry for 2-3 minutes, or until golden brown and crispy, turning occasionally for even cooking.
  8. 8
    Remove fish with a slotted spoon and drain on paper towels.
  9. 9
    Serve immediately while hot and crisp.

Nutrition Facts

Servings 1 pie

Amount Per Serving
Calories 224.0kcal
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 1.8mg1%
Total Carbohydrate 46.6g16%
Dietary Fiber 2.4g10%
Sugars 0.2g
Protein 6.2g13%

* 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

For best results, use the freshest fish available. Cod, tilapia, snapper, halibut, sea bass, whiting, and sea bream are all suitable choices.

Ensure your oil is clean and at the correct temperature (350ðF/175ðC) to prevent the fish from absorbing too much oil.

Serve with Plum Tomato Chutney with Mustard Seeds and a glass of chilled ale for a delicious cocktail snack.

If using fresh ginger, grate a small piece into the batter for an extra layer of aromatic flavor.

Keywords: fried fish, indian style, crispy fish, white fish, coriander batter, fish fingers, deep fried, seafood recipe, easy dinner, pub food, tilapia, cod, halibut, snapper, battered fish, spicy fish, quick meal, appetizer, snack, golden brown
Read it online: https://www.chefs-mate.com/recipe/fried-fish-18/