Red-Fried Fish
Updated Aug. 12, 2024
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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.
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Preparation
- 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
Comments
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!
Made these with flounder (loved) and whiting (didn't love so much) for guests. It was beautiful and delish! Thanks for sharing!!
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://approvedpromo.info/recipes/7517-masoor-dal-spiced-red-lentils%3C/a%3E%29 another NYTimes favorite! Both recipes can be played with! Be safe, everyone!
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