Hello friends! Nazia here, back again to share another beloved family recipe with the Food And Meal community. Today I’m delighted to present my crispy, golden Fried Fish Fillets – a recipe that always reminds me of fun-filled beach vacations.
I have such happy memories of my family frying up freshly caught fish on our annual trips to the shore. There was nothing better than that first bite into the hot, crackly batter after a long day swimming in the ocean. Even now, the smell of fish frying instantly transports me back to those sunny, seaside holidays.
Now that I develop recipes professionally, creating the perfect fried fish has been a true labor of love. Our test kitchen worked tirelessly on getting the batter ultra-crisp while keeping the fish moist and flaky inside. And we experimented with frying methods to achieve the ideal golden-brown crust.
I can’t wait for you all to enjoy this taste of coastal nostalgia. These Fried Fish Fillets are the ultimate treat for a casual family dinner or backyard cookout. I hope they bring you as many happy memories as they’ve always brought me.
Let me know in the comments if you have a favorite fish fry recipe or beach food memory! But for now, grab your aprons and let’s re-create the magic of the shore in our kitchens together.
Pan-Fried Fish Fillets Korean Recipe
PAN-FRIED FISH FILLETS
Ingredients
- 1 pound fresh flounder or cod, rinsed, patted dry, and cut into 2-inch pieces
- 1 tablespoon sea salt, divided
- 2 eggs
- 1 teaspoon freshly ground black pepper
- 3 tablespoons flour
- 1 tablespoon vegetable oil
- Sensational Soy Dipping Sauce (here) (optional)
Instructions
- Lightly salt the fish on all sides.
- In a medium shallow bowl, whisk the eggs with the remaining salt and the pepper.
- Put the flour in another shallow bowl next to the egg mixture.
- Heat a bit of the vegetable oil in a medium skillet over medium heat. Dip each fish piece first into the flour to coat, then into the egg mixture, and then gently put it in the skillet. Don’t crowd the pan. You might have to do this in batches, adding more oil as necessary.
- Serve with soy dipping sauce, if desired.
Video
Notes
COOKING TIP: This fish is wonderful served with a spicy dipping sauce or a chili sauce like Sriracha. You may wish to decrease the amount of salt in the recipe to 1 to 2 teaspoons, though, since the sauces are salty.
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Oven-Baked Korean Pan-Fried Fish Fillets
To prepare baked Korean-spiced fish, preheat the oven to 375°F. Marinate fish fillets generously in Korean spices and sauces for at least 20 minutes. Arrange on a baking sheet and bake for 12-15 minutes, flipping halfway through. For extra crispiness, broil for 2-3 minutes. Garnish with sesame seeds, green onions, or sesame oil. Serve and enjoy!
Chef’s Tip: Oven-baked fish can retain more moisture than pan-fried, which can be a delightful change. However, for those who crave the pan-fried crispiness, broiling at the end is a game-changer. Enjoy this healthier twist to the classic Korean pan-fried fish fillets.
Serving Suggestions
My crispy Fried Fish Fillets pair perfectly with a variety of fresh, coastal-inspired sides. For some crunch, I love serving them with a tangy Coleslaw, some Vinegar Potato Salad, or crisp Corn Fritters. The acidity in the sides cuts beautifully through the rich, fried fish.
I also like offering my fish fillets with classic seafood appetizers like Shrimp Cocktail, Buttery Crab Cakes, or lightly fried Calamari. Let your guests build their own beachy sampler plates!
And don’t forget the tartar sauce for dipping! The eggy, lemony condiment takes these fillets over the top. For drinks, you can’t go wrong with a light beer or a salty ocean breeze cocktail garnished with an orange wedge.
However you choose to accompany them, these Fried Fish Fillets bring the breezy, carefree essence of coastal vacations right to your dinner table. I hope they spark happy memories of seaside adventures!
Cooking Tips
Over time, I’ve picked up helpful hints on how to achieve the perfect balance of tender, flaky fish encased in an ultra-crispy, flavorful crust. I can’t wait to pass on these secrets so you too can recreate the magic of the shore right in your own kitchen.
One key thing I’ve learned is that the coating is just as important as the fish itself. Letting the fillets soak in buttermilk before dredging helps that crust adhere perfectly. And using two types of crunch (like panko and cornmeal) ensures maximum crispy texture.
While frying may seem intimidating at first, maintaining oil temperature and resisting the urge to crowd the pan makes all the difference. Be patient, fry in batches, and let the fish star of the show!
I hope these tips help you land picture-perfect fish fillets every time. Let me know if you have any other questions! For now, grab your aprons and let’s relive those happy beach memories together.
FAQs of Pan-Fried Fish FilletsÂ
- What is the best way to pan-fry fish? The best way to pan-fry fish involves preheating the pan, using a combination of oil and butter for a crisp exterior, and ensuring the fillets are dry before cooking. Cook on medium heat until golden brown on both sides.
- What is the secret to frying fish? The secret to frying fish successfully lies in maintaining a hot and consistent oil temperature, drying the fish thoroughly to avoid splattering, and using a light batter or coating for a crispy finish.
- How do I get my batter to stick to my fish? Ensure the fish fillets are dry and lightly coat them in flour before applying the batter. This provides a dry surface for the batter to adhere to, ensuring a better stick during frying.
- How many minutes does it take to deep-fry fish fillets? The deep-frying time for fish fillets can vary based on thickness. In general, it takes about 3 to 5 minutes for smaller fillets and up to 8 minutes for larger ones. The fish is ready when it turns golden brown and easily flakes with a fork.
- Can I use any other fish for this recipe? Absolutely! While the recipe is tailored for fillets, feel free to experiment with other types of fish. Just adjust cooking times accordingly.
- I don’t have some of the Korean-specific ingredients. What can I use as substitutes? While authentic ingredients offer the best flavor, in a pinch, you can replace gochujang with any chili paste and soy sauce can be a stand-in for Korean soy sauce.
- Is there a vegetarian version of this recipe? Certainly! You can substitute fish with firm tofu slices or even portobello mushroom caps. The marination and frying process remains the same.
- How do I store leftovers? Place any leftover fish fillets in an airtight container and refrigerate. They’re best consumed within 1-2 days. To reheat, a quick pan-fry or oven bake at 350°F (175°C) until heated through will retain the dish’s texture and flavor.
- Can I freeze the marinated fish for later use? While you can freeze the marinated fish, it’s best to use fresh fish for frying to get that crispy exterior. If you must freeze, ensure it’s in a freezer-safe bag with as much air removed as possible. Thaw in the fridge before cooking.
Conclusion
I hope you all enjoyed this sweet stroll down memory lane with my homemade Fried Fish Fillets recipe. Getting to share this taste of coastal nostalgia with the Food And Meal community has been such a joy.
Don’t forget to visit the Food And Meal website to find the full, detailed recipe so you can recreate these crispy fillets in your own kitchen. I’ve included plenty of tips to help you achieve tender flaky fish encased in an ultra-crispy, flavorful crust.
Let me know in the comments if you decide to make these Fried Fish Fillets, especially if you try any fun additions or tweaks! I’d love to see your creative spins on this classic beach food. And please share this post if you know anyone else who might enjoy this tasty trip back in time.
I feel so grateful that I get to revisit these fond family memories and flavors with all of you here at Food And Meal. As always, please reach out with any comments, questions or requests! For now, I’ll sign off daydreaming about the crunch of a perfect fried fish fillet. Enjoy!
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.