Fried Fish With Whole Garlic

This simple yet elegant dish features tender white fish fillets, likely snapper or halibut, coated lightly in cornstarch for a delicate crunch. The star of the show, however, is the whole garlic cloves which turn soft, sweet, and jammy when fried alongside the fish. Aromatic ginger adds a subtle warmth, while peanut oil provides a nutty depth to the fried coating. This recipe is perfect for a quick weeknight dinner or as an impressive side dish. The combination of crispy fish and mellow, roasted garlic creates a satisfying texture contrast. Serve with steamed rice or fresh vegetables to balance the richness. It is a reliable, home-style classic that highlights fresh ingredients with minimal fuss.

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 158.9

Dietary: Gluten-free

Description

This simple yet elegant dish features tender white fish fillets, likely snapper or halibut, coated lightly in cornstarch for a delicate crunch. The star of the show, however, is the whole garlic cloves which turn soft, sweet, and jammy when fried alongside the fish. Aromatic ginger adds a subtle warmth, while peanut oil provides a nutty depth to the fried coating. This recipe is perfect for a quick weeknight dinner or as an impressive side dish. The combination of crispy fish and mellow, roasted garlic creates a satisfying texture contrast. Serve with steamed rice or fresh vegetables to balance the richness. It is a reliable, home-style classic that highlights fresh ingredients with minimal fuss.

Ingredients

1 pound Fresh fish fillets (preferably snapper or halibut)
1 teaspoon Salt
3 tablespoons Cornstarch
8 cloves Garlic, peeled
2 tablespoons Fresh ginger, coarsely chopped
4 tablespoons Oil, preferably peanut

Directions

1
Pat the fish fillets dry with paper towels and cut into bite-sized pieces if desired.
2
Season the fish lightly with salt.
3
Place the cornstarch in a shallow dish and toss the fish pieces in it until evenly coated, shaking off any excess.
4
Heat the oil in a large skillet over medium-high heat until shimmering but not smoking.
5
Add the peeled whole garlic cloves to the hot oil and fry for about 1-2 minutes until they begin to turn golden and fragrant.
6
Add the chopped ginger to the pan and stir for 10 seconds to release its aroma.
7
Place the coated fish fillets in the pan in a single layer, ensuring they do not crowd each other.
8
Fry the fish for 3-4 minutes per side, or until golden brown and cooked through.
9
Remove the fish and garlic from the pan and drain on paper towels.
10
Serve immediately while hot and crispy.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 158.9kcal

% Daily Value *
Total Fat 4.5g7%
Saturated Fat 1.1g6%
Cholesterol 56.8mg19%
Sodium 62.4mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 26.1g53%

* 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

Use firm white fish like snapper, halibut, or cod for best results. Avoid delicate fish that may fall apart.

Peel the garlic cloves carefully to keep them whole; this allows them to roast in the oil rather than burn.

If peanut oil is unavailable, vegetable or canola oil can be used, though peanut oil adds a distinct nutty flavor.

Do not overcrowd the pan when frying, as this will lower the oil temperature and result in soggy fish instead of crispy.

The whole garlic cloves become very soft and sweet during cooking; they can be eaten as a side or mashed into the fish.

For extra flavor, add a splash of soy sauce or a squeeze of lemon juice to the finished dish.

Best served immediately after frying to maintain the crispiness of the cornstarch coating.

Keywords: fried fish, whole garlic, crispy fish, ginger fish, pan-fried, seafood recipe, snapper, halibut, cornstarch coating, peanut oil, garlic cloves, quick dinner, asian fusion, fish fillets, crunchy fish

Read it online: https://www.chefs-mate.com/recipe/fried-fish-with-whole-garlic/