Steaming hot fish inside a crispy coating is my favourite winter food. I believe that fish shouldn’t be overloaded with too many ingredients so that it’s actual flavour can shine through!

This simple and quick recipe for Crispy Fried Fish is perfect for busy weeknights as well as weekend comfort food. If you have a few fish fillet in your freezer, you can easily thaw them in cold water within 10 minutes. I used sole fish fillet but any mild, white fish can be used for this recipe.

Fish fillets are delicate and can be over cooked easily. 1 inch thick piece needs 10 minutes to cook, perfectly cooked fillet should flake and look moist.

This recipe for Crispy Fried Fish has two options for crispy coating; breaded coating and gluten free. Enjoy this delicious fish with your favourite salad and dip. I love to serve it with green chutney or sweet and sour tamarind chutney.


For Crispy Fried Fish:

12 boneless fish fillet ( any white fish)
6-7 cloves garlic
1 inch cube ginger
1/4 cup lemon juice
1 teaspoon salt or to taste
1 teaspoon red chilli powder
1 teaspoon cumin powder

For Crispy Coating:

1 cup corn flour
1 cup bread crumbs
2 eggs
1/4 teaspoon salt
1/2 teaspoon ground pepper
sunflower oil for shallow frying

For Gluten-free Coating:

1+1/2 cup gram flour/ besan or rice flour
1/4 teaspoon salt
1/2 teaspoon red chilli powder
1/2 teaspoon ground cumin
Water to make a paste

This Is What You Do:

Pat dry the fish fillets with kitchen towel, whiz together ginger, garlic, lemon juice, ground cumin, chilli pepper and salt in a blender.

Spread out the fish pieces in a deep dish and pour the mixture over them, rub the marinade in, making sure the fillets are coated on all sides. Refrigerate for 15 minutes.

Heat oil in a medium frying pan, about 1/2 a cup. Take three deep plates, pour corn flour in the first, break and beat eggs in the second and pour breadcrumbs mixed with salt and pepper in the third.

First roll the fish pieces in the corn flour, then in the eggs and finally coat with bread crumbs. Repeat with six of the fillets, fry on medium heat till they are golden brown on all sides ( takes around 5-6 minutes).

Repeat the whole process with the remaining six fish fillets. When they are done drain them on a sieve mesh. Serve hot immediately.

For Gluten-free option mix all the gluten free ingredients in a bowl,add water slowly, 1 tablespoon at a time till a mixture resembles a thick paste, not too thick, just enough to coat the back of a spoon. Dip the fish pieces in this batter and fry as directed above till golden on all sides.

Serves 4

9 Replies to “Crispy Fried Fish, Gluten Free Option”

  1. Salaam Maria,
    For the coating, when you say corn flour do you mean cornstarch that acts like a thickener or flour made from actual corn. I’ve had this same question on some of your other recipes, but have never gotten around to asking you.

    1. Waalakum assalam dear Anjum! Sorry for the late reply. Yes, corn flour means corn starch, the time white powdered form not paste or liquid. Flour made from actual corn is called corn meal.

    1. Mine too, dear Antonet 🙂 Nothing like a flaky, steaming piece of fish inside a crispy coating with a cup of tea in winter 🙂
      Thank you so much for stopping by! xxx

    1. Oh how wonderful to hear that! 🙂 Thank you dearest Anitha for trying out the recipe and this prompt feedback 🙂 Sardines must have made such yummy crispy bites!

  2. I do agree a healthy living is a sacred living. Now that said, I hope and wish I was much bit more conscious.
    Your fish finger looks good, and better yet healthy too..

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