Fish Fry Recipe
Fish, spices, pepper, and ginger
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Ingredients
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Fish & Marinade
Coating & Frying
Garnish (optional)
Method
Fish & Marinade
- 1
Prepare Fish
Pat the fish fillets dry with paper towels. If the fillets are thick, cut into 3–4 pieces so they cook evenly. Place the fish in a shallow bowl or zip-top bag.
- 2
Make Marinade
Grate the fresh ginger and mince the garlic. In a small bowl combine grated ginger, minced garlic, 1 tsp ground black pepper, 1 tsp chili or cayenne, 1 tsp turmeric, 1 tsp ground coriander, 1 tsp salt, 1 tablespoon lemon juice, and 2 tablespoons yogurt or buttermilk (if using). Mix into a smooth paste.
- 3
Marinate
Coat the fish thoroughly with the spice-ginger marinade. Cover and refrigerate for 20–30 minutes (or up to 2 hours for stronger flavor). If short on time, let stand at room temperature for 10–15 minutes before frying.
Coating & Frying
- 4
Prepare Coating
In a shallow dish combine 1 cup all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon paprika, 1/2 teaspoon extra ground black pepper and 1/2 teaspoon salt. Whisk to distribute spices evenly.
- 5
Coat Fish
Remove marinated fish from the refrigerator. Shake off excess wet marinade, then dredge each fillet in the flour mixture, pressing lightly so the coating adheres. Shake off excess flour and set the fillets on a rack or plate while you heat the oil.
- 6
Heat Oil
Add about 1/2 cup vegetable oil to a large skillet (enough to cover the bottom with about 1/8–1/4 inch depth). Heat over medium-high until shimmering and a pinch of flour sizzles on contact (about 350°F / 175°C equivalent).
- 7
- 8
Drain
Transfer cooked fillets to a wire rack set over a baking sheet or onto paper towels to drain briefly. Season immediately with a light pinch of salt, if desired.
- 9