Fried fish
Fish coated in flour, cumin and paprika, fried in plenty of oil until golden, with lemon and tahini.
- Cooking time
- 36 min
- Hands-on time
- 25 min
- Free time
- 12 min
- Difficulty
- Medium
- Calories
- 660
- Contains
- Gluten, Fish
The crust on fried fish is made before the oil: the fish is salted and then dried again because the salt draws out water, and excess flour is shaken off so it doesn't burn in the oil. After frying, a rack, not paper, so the crust stays crisp.
Before you start
- Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
- Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.
Ingredients
Amounts follow the number of people
For the fish
When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.
Equipment
- Deep pot for frying — Enough oil that the fish floats when it is done.
- Draining rack — Draining on it keeps the crust crisp.
Method
Dry the fish completely, salt it, leave it for ten minutes, then dry it again.
You’ll know it’s ready whenThe surface is dry and no water comes out of it.
Tip: Salt draws out water — patting it dry afterwards is what stops the oil spitting.
Mix the flour with the spices, lightly coat the fish with the flour and shake off the excess.
You’ll know it’s ready whenA thin, uniform layer without lumps.
Tip: Excess flour falls into the oil, burns, and blackens all the pieces.
Heat plenty of oil until a piece of bread floats and browns in five seconds.
You’ll know it’s ready whenThe test piece floats and browns quickly.
Fry the fish in batches without overcrowding until it turns golden and floats.
You’ll know it’s ready whenThe piece is golden and floats to the surface.
Drain it on a rack and serve immediately with lemon and tahini.
You’ll know it’s ready whenThe crust is still crispy.
Tip: A rack, not kitchen paper — paper traps steam and softens the crust.
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