If you’ve always wanted to make fried fish but felt unsure where to start, this guide is for you.
I’m breaking down the process into easy steps, so you can cook up a tasty fried fish meal without any fuss.
You’ll learn what ingredients and tools you need, how to prepare the fish, and the key steps to frying it just right.
This method works for any beginner and uses straightforward language, making it simple to follow.
At the end of this, you’ll have a delicious fried fish dish to enjoy and the confidence to cook it again and again.
Ingredients
Gathering your ingredients is the first step to any great meal. Here’s what you’ll need for this traditional South African fried fish recipe:
- 4 medium-sized fish fillets (such as hake or tilapia, about 200g each)
- 120g all-purpose flour
- 2 large eggs
- 200ml milk
- 1 teaspoon (5ml) of salt
- 1/2 teaspoon (2.5ml) of ground black pepper
- 1/2 teaspoon (2.5ml) of paprika (for that extra kick)
- Vegetable oil for frying (approximately 500ml, depending on your pan size)
- Lemon wedges and fresh parsley for garnish
Optional:
- 1 teaspoon (5ml) of garlic powder or finely minced garlic for added flavour
Equipment Needed
- Large frying pan or skillet
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Paper towels (for draining the fish)
- Tongs or a spatula
Instructions
Preparing the Fish
- Clean and Pat Dry: Begin by rinsing your fish fillets under cold water. Pat them dry with paper towels to remove excess moisture. This is crucial for achieving that perfectly crispy exterior.
- Seasoning: Lightly season both sides of the fillets with salt and pepper. This not only adds flavour but also helps in drawing out moisture, ensuring a crispier fry.
Making the Batter
- Mix Dry Ingredients: In a large bowl, combine the flour, paprika, (garlic powder, if using), salt, and pepper. Mix well to ensure the spices are evenly distributed.
- Combine Wet Ingredients: In a separate bowl, beat the eggs and then whisk in the milk until well combined.
- Create the Batter: Gradually add the wet mixture to the dry ingredients, whisking continuously to avoid lumps. Your batter should have a smooth, somewhat thick consistency, similar to pancake batter.
Frying the Fish
- Heat the Oil: Pour enough vegetable oil into your frying pan to fully cover the bottom and heat it over medium-high heat. To test if the oil is ready, drop a small amount of batter into the oil; if it sizzles and comes to the surface, your oil is hot enough.
- Dip and Fry: Once the oil is heated, dip each fish fillet into the batter, ensuring it’s fully coated. Gently lay the fillets in the hot oil, being careful not to overcrowd the pan. Fry for about 4-5 minutes on each side or until golden brown and crispy.
- Drain: Use tongs or a spatula to remove the fish from the oil and place them on a plate lined with paper towels. This helps to drain any excess oil, keeping the fish crispy.
Serving
- Presentation: Serve the fried fish hot, garnished with lemon wedges and a sprinkle of fresh parsley. The lemon not only adds a zesty flavour but also enhances the fish’s taste.
- Sides: This dish pairs wonderfully with a side of crispy chips (fries) or a fresh salad for a lighter option.
Tips for Beginners
- Oil Temperature: Maintaining the right oil temperature is key. If it’s too hot, the outside will burn before the inside cooks; too cool, and the fish will absorb the oil, becoming greasy.
- Batter Consistency: If your batter is too thin, it won’t coat the fish properly; too thick, and it will overpower the delicate fish flavour. Aim for a balanced consistency.
- Safety First: When working with hot oil, always be cautious. Keep a lid nearby to cover the pan in case of splatters.
Your Turn!
Now that we’ve walked through the steps of creating a delicious South African fried fish dish, we’d love to hear from you.
Was this guide helpful? Do you feel more confident in the kitchen?
Share your experiences, thoughts, and any delicious outcomes with us!