Description
A delicious and crispy spicy fried fish recipe featuring white fish fillets coated in a flavorful seasoned breadcrumb mixture and fried to golden perfection. Perfect for a quick and satisfying meal.
Ingredients
Fish and Coating
- White fish fillets (cod, tilapia, haddock, etc.) – 4 pieces (6 ounces each)
- Flour or cornmeal – 1 cup
- Garlic powder – 1 tsp
- Paprika – 1 tsp
- Chili powder – 1/2 tsp
- Salt – 1 tsp, divided
- Black pepper – 1/2 tsp, divided
- Beaten eggs – 2 large
- Breadcrumbs (seasoned with garlic powder, paprika, chili powder, salt, black pepper) – 1 cup
For Frying
- Oil (for frying; vegetable, canola, or peanut oil) – 3-4 cups
Instructions
- Prepare the fish: Pat the white fish fillets dry with paper towels to remove excess moisture. Season both sides evenly with half of the salt and black pepper to enhance the flavor.
- Set up coating stations: Arrange three shallow dishes side by side: one with flour or cornmeal, one with beaten eggs, and one with the seasoned breadcrumb mixture that includes garlic powder, paprika, chili powder, salt, and black pepper.
- Coat the fillets: Dip each seasoned fillet first in the flour or cornmeal, shaking off any excess, then dip into the beaten eggs to fully coat, and finally press into the breadcrumb mixture to adhere a crispy layer on all sides.
- Heat the oil and fry: In a large frying pan or deep fryer, heat the oil to 350°F (175°C). Carefully place the coated fish fillets into the hot oil and fry for 3 to 4 minutes per side, or until the fish is golden brown and crispy on the outside and cooked through inside.
- Serve hot: Remove the fried fish from the oil and drain on paper towels to remove excess oil. Serve immediately with your favorite sides and dipping sauces for a spicy, crispy delight.
Notes
- Ensure the oil temperature stays around 350°F for the best crispy texture without absorbing too much oil.
- Use a thermometer to maintain consistent oil temperature.
- For increased spice, adjust chili powder amount or add cayenne pepper to breadcrumbs.
- Make sure fillets are dry before seasoning to help coatings stick better.
- This recipe works well with firm white fish varieties such as cod, haddock, or tilapia.
- Drain fried fish on paper towels to keep it crisp.
