Fried red fish
4 servings
40 minutes
Fried red fish is a gourmet dish of Pan-Asian cuisine that combines the aroma of spices with a light tang of lime. This recipe is based on traditional fish cooking methods popular in Southeast Asia, where fresh seafood is highlighted by minimalist yet vibrant seasonings. The crispy golden crust formed during frying conceals the tender texture of the sole fillet infused with a spicy marinade of ginger, paprika, and cayenne pepper. Lime adds a refreshing citrus note that balances the flavor composition. The dish should be served hot immediately after frying, garnished with lime slices. It pairs wonderfully with rice, vegetables, or a light sauce, creating a harmonious and rich gastronomic experience.
1
Pour 1 cm of oil into a thick-bottomed pan. Heat to 170 °C over medium heat (at this temperature, a drop of oil will sizzle strongly).
- Corn oil: 3 tablespoons
2
Meanwhile, mix ginger, cayenne pepper, paprika, salt, pepper, and flour in a bowl. Whisk the eggs with lime juice, adding about ¼ cup of cold water. Stir until a smooth mixture forms. Add water to achieve pancake batter consistency. Add the fish and mix.
- Ground cayenne pepper: to taste
- Paprika: 1 teaspoon
- Salt: to taste
- Ground black pepper: 1 teaspoon
- Wheat flour: 0.5 glass
- Chicken egg: 1 piece
- Lime juice: 2 tablespoons
- Flounder fillet: 450 g
3
When the oil is heated, carefully place a few pieces of fish into the boiling oil. Do not place them too close to each other. Fry for 5 minutes, turning once, until the fish is crispy and golden on all sides. Do the same with the remaining fish. Let the oil drain by placing the fish on paper towels. Serve immediately, garnished with lime slices.
- Lime: 1 piece