Fried Fish Recipe
Make Fried Fish Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish & Seasoning
Breading / Batter
Coating (Alternative: dredge only)
Frying
To Serve
Method
Fish & Seasoning
Pat dry and season
Pat the fillets dry with paper towels to remove surface moisture. Cut into serving pieces if large. Sprinkle both sides with 1 tsp salt and 1 tsp black pepper. Squeeze half the lemon over the fillets and set aside to sit for 5 minutes while you prepare the coating.
Breading / Batter
Make batter
In a medium bowl whisk together 3 tbs flour, 2 tbs cornstarch, 0.5 tsp baking powder, and a pinch of salt. In a separate small bowl lightly beat 1 egg and mix with 1 tbs melted butter (or neutral oil). Pour the egg mixture into the dry ingredients and slowly whisk in 1/2 cup cold sparkling water (or cold beer) until a smooth, moderately thick batter forms. Do not overmix — a few small lumps are okay. If using panko for extra crunch, place it in a shallow dish now.
Prepare dredge (if using)
In a shallow bowl combine 1/2 cup all-purpose flour, 1 tsp paprika, 0.5 tsp garlic powder and 0.5 tsp onion powder. This dry dredge adds flavor and helps the batter adhere. If you prefer a fully battered fish, you can skip the dredge and dip fillets directly into the batter.
Frying
Heat oil
Pour about 2 cups of oil into a wide, heavy skillet or deep frying pan (oil depth ~1/2 inch to 1 inch depending on pan). Heat over medium-high heat until the oil reaches 350°F (175°C) or a small pinch of batter sizzles and rises immediately. Maintain heat so the oil stays between 330–360°F for even cooking.
Coat fish
If using the dredge: lightly coat each seasoned fillet in the seasoned flour, shaking off excess. Dip the fillet into the batter, allowing excess to drip back to the bowl. For extra texture, press the battered fillet into panko breadcrumbs on both sides. If not using panko, proceed with battered fillets only.
Fry in batches
Carefully place fillets into the hot oil, leaving space between pieces. Fry 2–4 minutes per side (depending on fillet thickness) until batter is golden brown and an instant-read thermometer in the thickest part of the fish reads 135–140°F (57–60°C) or the fish flakes easily. Turn once using tongs or a slotted spatula. Avoid overcrowding — fry in batches so oil temperature recovers quickly.
Drain
Remove cooked fish to a wire rack set over a sheet pan or a plate lined with paper towels to drain. Lightly season again with a pinch of salt while hot if desired. Keep finished pieces warm in a 200°F (95°C) oven while you fry remaining batches.