Fried Fish
This seafood builds thin white fish fillets, all-purpose flour and extra flour for dusting into an easy meal you can have ready in about 65 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's pescatarian β fish but no meat.
What you'll need
Shopping list (1)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Pat the fish fillets completely dry with paper towels, season both sides with the salt and pepper, and let them sit at room temperature for a few minutes while you set up your coating station.
- Whisk the egg whites in a shallow bowl until loose and frothy, and spread the 1/2 cup of flour for the batter in a second shallow bowl along with the dusting flour in a third.
- Pour the oil into a deep, heavy pan to a depth of about 3 cm and heat it to 180 C (350 F); a pinch of flour should sizzle on contact when it is ready.
- Working one piece at a time, dust each fillet lightly with the plain flour, dip it into the egg whites to coat, then press it into the batter flour so a thin even crust forms.
- Lower the fillets into the hot oil in batches without crowding the pan, and fry for about 2 to 3 minutes per side until the crust is golden and crisp.
- Confirm the fish is done when it flakes easily and the thickest part has reached an internal temperature of 63 C (145 F), then lift it out with a slotted spatula.
- Drain the fillets on a wire rack or paper towels, sprinkle with a little salt while hot, and serve at once with lemon wedges.
You'll use: Frying pan / skillet Β· Pan Β· Whisk
Ingredient substitutions
- Lemon
- lime Β· 1 tbsp white wine vinegar per lemon
Tips & common questions
How long does Fried Fish take to make?
About 65 minutes from start to finish β an estimate based on the 7 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lemon?
Try lime. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Fried Fish is an original recipe developed in-house by Consomee. Photo: Fried Fish 2.jpg by Gaurav Dhwaj Khadka, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.