Fried Or Grilled Fish Recipe

Prepare fish

Pat fish fillets dry with paper towels. Check for and remove any bones with tweezers. Lightly score thicker fillets (two or three shallow diagonal cuts) so marinade penetrates and fish cooks evenly.

Make marinade

In a shallow dish combine 3 tbs olive oil, 2 tbs lemon juice, 2 tsp minced garlic, 1 tsp smoked paprika, 1 tsp salt, 1 tsp ground black pepper and 2 tbs chopped parsley or cilantro. Whisk until combined.

Place fillets in the dish and spoon marinade over both sides. Marinate for 15–30 minutes at room temperature or up to 1 hour in the refrigerator. Remove from refrigerator 15 minutes before cooking to come closer to room temperature.

Prepare batter

In a medium bowl whisk together 1 cup all-purpose flour, 0.25 cup cornstarch, 0.5 tsp baking powder, 0.5 tsp salt, 0.5 tsp black pepper and optional 0.25 tsp cayenne. Gradually whisk in 1 cup very cold sparkling water or beer until smooth and slightly thick but still pourable. Keep batter cold by setting the bowl over another bowl filled with ice if available.

Heat oil

Pour about 3 cups neutral oil into a heavy-bottomed skillet or saucepan to reach 1–1.5 inches depth. Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a teaspoon of batter into oil — it should sizzle and rise to the surface steadily.

Batter and fry fillets

Working in batches (don't overcrowd), pat marinated fillets dry lightly and dip each fillet into the batter, letting excess drip off. Carefully lower into hot oil using tongs or a slotted spoon. Fry 3–5 minutes per side for medium-thick fillets (thinner fillets 2–3 minutes) until golden brown and internal temperature reaches 145°F (63°C). Turn once halfway through if necessary. Remove to a wire rack or paper towel–lined tray to drain. Keep finished pieces in a warm oven (200°F / 95°C) while frying remaining fish.

Season lightly with a pinch of salt immediately after frying.

Preheat grill

Preheat grill to medium-high (about 400–450°F / 200–230°C). Clean and oil the grates to prevent sticking.

Grill fish

Brush both sides of marinated fillets with 1 tbs olive oil. Place fillets on the grill, skin-side down if present. Close lid and cook without moving for 3–5 minutes depending on thickness. Using a wide spatula, flip carefully and cook 2–4 minutes more until grill marks appear and fish flakes easily with a fork and internal temperature reaches 145°F (63°C). Avoid overcooking; fish should be opaque and moist.

Remove fish to a plate, squeeze lemon wedges over the top and let rest 2 minutes before serving.

Serve the fried or grilled fish over mixed greens or with steamed vegetables. Spoon tartar sauce or aioli on the side and sprinkle with additional chopped fresh herbs. Provide lemon wedges for extra brightness.

Suggested plating: place a fillet on a bed of greens, add a lemon wedge, drizzle a little olive oil or sauce, and sprinkle herbs. Serve immediately while hot and crispy (fried) or warm and flaky (grilled).