fried fish recipe
The Best fried fish recipe
What I love most about this recipe is how it’s versatile. You can serve it with a simple side of coleslaw, a fresh salad, or even just a squeeze of lemon and a sprinkle of herbs. It’s light enough to feel fresh but hearty enough to fill you up, which makes it great for meal prep too—cook a batch on Sunday and have it ready for lunch or dinner all week. My kids have always been big fans of fried fish because it’s something they can eat with their hands, and it’s always a hit at parties or family gatherings. Plus, it’s a great way to introduce fish to picky eaters since the crispy coating makes the flavor more appealing. Health-wise, fish is packed with omega-3s, which are great for brain and heart health, and it’s usually lower in calories than heavier fried foods if you keep the oil in check. It’s a recipe that’s as simple as it is satisfying, and that’s why I keep it in my rotation—whether it’s a lazy Sunday or a special occasion, it never disappoints.
Crispy Oven-Baked Fish with Lemon-Dill Sauce
A delightful baked fish recipe featuring flaky white fish coated in a light, crispy batter and served with a tangy lemon-dill sauce. Perfect for a quick and healthy meal.
🥘Ingredients
- 8 oz (225g) cod or tilapia fillets
- 1 tbsp olive oil
- 1 tsp lemon zest
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup cold milk
- 1 egg
- 1 tbsp chopped fresh parsley
- ½ cup mayonnaise
- 1 tbsp fresh lemon juice
- 1 tsp fresh dill, chopped
- ½ tsp garlic powder
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. -
2
In a small bowl, mix olive oil, lemon zest, salt, and pepper. Set aside. -
3
In a separate bowl, whisk flour, baking powder, and salt. Add milk, egg, and parsley. Stir until smooth. -
4
Dip each fish fillet in the lemon oil mixture, then coat thoroughly with the batter. Place on the prepared baking sheet. -
5
Bake for 15-18 minutes or until fish flakes easily with a fork and the batter is golden. -
6
While fish is baking, mix mayonnaise, lemon juice, dill, garlic powder, salt, and pepper for the sauce. -
7
Serve hot fish with the lemon-dill sauce on the side.
🔧Equipment
- Mixing bowls
- Baking sheet
- Oven
- Knife
- Cutting board
- Measuring cups
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra crispiness, let the batter rest for 5 minutes before coating the fish.
- Use fish fillets that are fresh or frozen and thawed properly.
- Substitute milk with almond milk for a lighter option.
- Garnish with fresh herbs like parsley or chives before serving.
Variations
- Add diced bell peppers or zucchini to the batter for extra crunch.
- Serve with a side of steamed vegetables or a fresh salad.
Watch Video Of How Crispy Oven-Baked Fish with Lemon-Dill Sauce Works
❓ Frequently Asked Questions About Crispy Oven-Baked Fish with Lemon-Dill Sauce
1. What is the best type of fish to use for fried fish?
The best fish for frying are those with a firm texture and a mild flavor, such as cod, haddock, tilapia, snapper, or mahi-mahi. These fish hold up well to frying and have a good balance of moisture and fat, preventing them from becoming too greasy or dry.
2. How do I prepare the fish before frying for the best results?
First, pat the fish dry with paper towels to remove excess moisture, which can cause the batter to steam instead of crisp. Season the fish lightly with salt and pepper or your choice of herbs/spices (like paprika or garlic powder). For extra crispiness, you can also lightly coat the fish with cornstarch before dipping in the batter.
3. What’s the ideal oil temperature for frying fish?
The ideal oil temperature for frying fish is around 350–375°F (175–190°C). If the oil is too hot, the fish will cook quickly and lose its crispiness. If it’s too cool, the batter won’t crisp up properly. Use a deep-fry thermometer to monitor the temperature.
4. How long should I fry the fish for, and how do I know it’s done?
Fry the fish for 3–4 minutes per side for medium thickness, or until the batter is golden brown and the fish flakes easily when tested with a fork. The internal temperature should reach 145°F (63°C) for safe consumption. Remove immediately after frying to prevent overcooking.
5. Can I use a batter mix instead of making it from scratch?
Yes! Many store-bought batter mixes (like cornmeal, flour, and egg-based) work well for fried fish. Just follow the package instructions for consistency. For extra crispiness, add 1–2 tbsp cornstarch to the batter. Avoid heavy, creamy batters that can make the fish soggy.
