Crispy Fried Fish Recipe – Golden, Crunchy, and Never Sticks to the Pan

Fried fish is a simple yet delicious dish that can easily be ruined if the fish sticks to the pan or falls apart. With just a small trick using coarse salt, you can achieve perfectly golden, crispy fish every time—without worrying about broken pieces.

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Ingredients for Crispy Fried Fish

• Fresh fish (tilapia, carp, or any type you prefer)

• 1–2 teaspoons coarse salt (the secret to non-stick frying)

• Cooking oil (enough to cover 1/3–1/2 of the fish while frying)

• Seasonings: salt, pepper, turmeric powder (optional)

• Ginger and shallots (optional, for marinating the fish)

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Step-by-Step Guide

Step 1: Preparing the Fish

• Clean the fish thoroughly: remove scales, gills, and guts.

• Rinse with diluted saltwater or rub with crushed ginger to eliminate fishy odors.

• Make shallow diagonal cuts on both sides of the fish to help it cook evenly and absorb seasoning.

• Marinate with a pinch of salt, pepper, turmeric, and crushed ginger (if using) for 15–20 minutes.

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Step 2: Preparing the Pan

• Heat a clean, dry pan over medium heat.

• Sprinkle 1–2 teaspoons of coarse salt evenly on the surface of the pan. The salt acts as a natural non-stick layer and helps absorb excess moisture, making the fish crispier.

• After about 1 minute, pour in enough cooking oil to cover at least one-third of the fish.

• Let the oil heat until very hot (test by dropping in a piece of shallot—if it bubbles, the oil is ready).

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Step 3: Frying the Fish

• Pat the fish dry with paper towels before frying—this reduces oil splatter and makes the fish crispier.

• Gently place the fish into the hot oil. Do not move it right away, as this can cause the skin to tear.

• Fry on medium heat for 5–7 minutes per side (depending on the size of the fish) until the surface is golden brown and crispy.

• Carefully flip the fish with a spatula or tongs, then fry the other side until evenly cooked.

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Step 4: Finishing Up

• Remove the fish and place it on a plate lined with paper towels to absorb excess oil.

• Serve hot with steamed rice, fresh vegetables, and dipping sauces like chili fish sauce, soy sauce, or spicy chili paste.

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Extra Tips for Perfect Crispy Fish

• Why use coarse salt? It forms a protective layer between the fish and the pan while also absorbing moisture, preventing sticking and helping the fish crisp up beautifully.

• Best pan choice: Use a cast-iron skillet or a good non-stick pan for best results.

• Don’t overcrowd the pan: Frying too many pieces at once lowers the oil temperature, making the fish soggy and prone to sticking.

• Add ginger slices to oil: This enhances the aroma and reduces the fishy smell while frying.

• Double-fry method: For extra crunch, you can fry the fish once until lightly golden, remove it, let it rest for 2–3 minutes, then fry again on higher heat for a crispier texture.

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Conclusion

With just one clever trick—sprinkling coarse salt on the pan—you can fry fish that is golden, crispy, and never sticks or breaks apart. Pair it with hot rice and your favorite dipping sauce, and you’ll have a dish that’s simple yet irresistible.

✨ Try it once, and this method will become your go-to for frying fish perfectly every time!