Ingredients
- Fish Fillets (about 1 lb) – Tilapia, cod, catfish, or any firm, flaky white fish
- Marinade
- Lemon juice – 2 tbsp
- Salt – 1/2 tsp
- Pepper – 1/2 tsp
- Turmeric powder (optional) – 1/4 tsp
- Coating
- Flour – 1/2 cup
- Cornstarch (for extra crispiness) – 1/4 cup
- Salt – 1/2 tsp
- Pepper – 1/4 tsp
- Paprika or chili powder – 1/2 tsp
- Garlic powder – 1/4 tsp (optional)
- Fresh herbs (like parsley or cilantro, chopped) – 1 tbsp (optional)
- Egg Wash
- Egg – 1, beaten with 1 tbsp water or milk
- Bread Crumbs or Cornmeal (for a crispy coating)
- Oil for Frying – vegetable oil or canola oil (enough to fill the pan about 1-2 inches deep)
Instructions
1. Marinate the Fish
- Rinse and pat the fish fillets dry with paper towels.
- In a shallow bowl, combine lemon juice, salt, pepper, and turmeric (if using).
- Coat the fish fillets in this marinade and let them sit for about 15-30 minutes. This removes any fishy odor and infuses flavor.
2. Prepare the Coating
- In one bowl, mix flour, cornstarch, salt, pepper, paprika, and garlic powder.
- In another bowl, beat the egg with water or milk.
- In a third bowl, add bread crumbs or cornmeal.
3. Coat the Fish
- Dredge each marinated fillet in the flour mixture, coating it thoroughly.
- Dip it in the egg wash, allowing any excess to drip off.
- Finally, coat it in bread crumbs or cornmeal for extra crunch.
4. Heat the Oil
- Pour oil into a heavy-bottomed skillet or cast-iron pan to a depth of about 1-2 inches.
- Heat the oil to about 350°F (175°C). (A small piece of bread should sizzle and turn golden in about 30 seconds if the oil is ready.)
5. Fry the Fish
- Carefully place each fillet in the hot oil.
- Fry each side for about 3-4 minutes, or until golden brown and crispy.
- Use a slotted spatula to remove the fish and let it drain on paper towels.
6. Serve
- Serve hot with lemon wedges, tartar sauce, or a dip of your choice. Garnish with fresh herbs if desired!
Enjoy your perfectly crispy fish fry!