Red-Fried Fish
Updated Aug. 12, 2024
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- Corn, grape seed or other neutral oil for deep-frying
- 1teaspoon ground ginger
- ½teaspoon cayenne, or to taste
- 1teaspoon mild paprika
- Salt and pepper to taste
- ½cup flour
- 1egg
- 2tablespoons lime juice
- 1pound thin fillets of a white fish like flounder or fluke, in 4-inch strips about 1 inch wide (almost like fish fingers)
- 1lime, cut into wedges
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
385 calories; 29 grams fat; 3 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 8 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 17 grams protein; 444 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Put at least ½ inch oil in cast-iron skillet. Over medium-high heat, bring oil to 350 degrees. (A drop of batter will sizzle energetically but not violently at this temperature.)
- Step 2
Meanwhile combine ginger, cayenne, paprika, salt, pepper and flour in a bowl. Beat egg with lime juice and about ¼ cup cold water; stir into mixture, and stir in as much water as necessary to achieve consistency of pancake batter. Stir in fish.
- Step 3
When oil is heated, gently slide a few pieces of fish into it; do not crowd. Fry, turning once, until fish is crisp and golden brown all over, about 5 minutes. Repeat with rest of fish as necessary. Drain on paper towels, and serve immediately with lime wedges.
Private Notes
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Cooking Notes
Dirk
I made this with red snapper. As happens any time I fry something battered, the batter wasn't as thick/crispy as the photo suggests, but this one was closer than most.
I recommend halving the paprika; its flavor really comes through here, and I don't care for it in a leading role like this.
Definitely be sure to cut your fish into strips, or else your batter-to-fish ratio will be way too low. Err on the small side!
Angelia S.
Made these with flounder (loved) and whiting (didn't love so much) for guests. It was beautiful and delish! Thanks for sharing!!
Kathleen
This is a favorite. In these Coronavirus times, on a rainy, chilly day in Maine, it was so, so warming! I used 1 lb haddock. Realized I had used the last of the limes so subbed in 2 Tbsp cider vinegar. Served over sweet potato dal (https://cooking.nytimes.com/recipes/7517-masoor-dal-spiced-red-lentils) another NYTimes favorite! Both recipes can be played with! Be safe, everyone!
Karen L
Made this with porgy fillets and it turned out great. Looked just like the photo. Don't forget the salt!
Meredith
We have made this several times with thin tilapia fillets to great success. We top with chopped coriander along with the lime wedges and serve with greens.
sally
Made exactly as written with cod and sable fish and it was perfect.
jeff
First recipe from here that was a total miss. Not flavorful at all. Very bland.
missingbrooklyn
Has anyone tried this with corn or potato starch instead of flour? I know they create a crispier finish on chicken, but have never tried on fish.
Erin
Used rice flour and sablefish. This came out beautifully... More tempura-like which we liked.
LooseKnit
Taste was ok, but there isn't anything crispy about it.
Leslie Dumont
Delicious! I’ve fried fish by dipping it in egg, then flour but never made a batter...not from the South! Who knew. I guess the thicker the batter the better. I didn’t measure, just made it like “pancake batter” and it was perfect! Spices good.
Gretchen
Clay *loves* this fish! Made twice to rave reviews. Added buttermilk the second time--yum! Used frozen Costco cod.
Kathleen
This is a favorite. In these Coronavirus times, on a rainy, chilly day in Maine, it was so, so warming! I used 1 lb haddock. Realized I had used the last of the limes so subbed in 2 Tbsp cider vinegar. Served over sweet potato dal (https://cooking.nytimes.com/recipes/7517-masoor-dal-spiced-red-lentils) another NYTimes favorite! Both recipes can be played with! Be safe, everyone!
Ngrimmick
I made this tonight for dinner and it was great! My husband, who is not a fan of fish had several helpings. We made it with fresh haddock filets and I went easy on the spices. We’ll make it again.
Kathleen
Amazing! I subbed fresh lemon juice, as I realized too late that I had used the last of the limes, but otherwise followed the recipe exactly, using fresh haddock filets. Crispy, crunchy, and with nice depth of flavor. Served over spicy garlic mashed sweet potatoes with spinach and roasted peppers, onions, and zucchini. Will make again, and can see it with lime and cilantro over rice, or atop greens as a salad addition, or even as a sandwich on a crispy baguette with a cabbage slaw!
Andrea
I made this last night with nice fresh haddock fillets. It was excellent and I will make it again. I think cutting the fillet into strips made a difference.
Meredith
We have made this several times with thin tilapia fillets to great success. We top with chopped coriander along with the lime wedges and serve with greens.
Dirk
I made this with red snapper. As happens any time I fry something battered, the batter wasn't as thick/crispy as the photo suggests, but this one was closer than most.
I recommend halving the paprika; its flavor really comes through here, and I don't care for it in a leading role like this.
Definitely be sure to cut your fish into strips, or else your batter-to-fish ratio will be way too low. Err on the small side!
Karen L
Made this with porgy fillets and it turned out great. Looked just like the photo. Don't forget the salt!
Angelia S.
Made these with flounder (loved) and whiting (didn't love so much) for guests. It was beautiful and delish! Thanks for sharing!!
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