Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Fish
Frying
Equipment
Frying pan; bowl; wide spatula; rack; thermometer.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Marinate · About 20 min
- Pat fish dry. Mix 600 g firm fish fillets, cut into 4 portions, 20 ml lemon juice, 15 g ginger-garlic paste, 1 tsp chili powder, ½ tsp turmeric, ¾ tsp salt, 30 g rice flour gently; cover and refrigerate for 20 minutes.
Heat the pan · About 3 min
- Heat 80 ml neutral oil in a wide frying pan over medium heat for 2–3 minutes.
Fry · About 10 min
- Add the coated fish in one layer. Cook for 4–6 minutes per side, turning once with a wide spatula.
Check: The coating is golden and fish reaches 63°C / 145°F.
Drain · About 2 min
- Lift onto a rack for 1–2 minutes. Serve hot.
Tips
- Do not crowd the frying pan.
- Turn once the first side has a firm crust.
Substitutions
- Use semolina instead of rice flour for a coarser crust; this adds gluten.
- Use cod or haddock portions of similar thickness.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Mix the dry spices one day ahead.
- Marinate the fish shortly before frying for the best texture.
FAQ
Why does the coating fall off?
The fish may be too wet or turned too early. Pat it dry and let the crust set.
Can I use fish steaks?
Yes. Allow longer for thicker bone-in steaks and check close to the bone.
Can I fry without flour?
Yes, but the crust will be less crisp. Keep the spices and temperature check.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
