Deep-Fried Fish
Tender, juicy, aromatic, with an appetizing crust! Deep-fried fish will delight the whole family. Since the pieces are coated first, the juices stay inside. A quick, easy way to cook a protein-rich dish. So tasty!
Updated : 29 January, 2026
Easy
About 45 min.
Ingredients
700 grams
Fish
200 milliliters
Milk
0.5
Lemon
0.5 cup
Wheat flour
2
Eggs
250 grams
Vegetable oil
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make deep-fried fish? Prepare the necessary ingredients. You can fry any white fish. I’m using pangasius, but you can easily replace it with cod, pollock, or hake. For this recipe it’s better to use fresh fish rather than frozen, otherwise the cooked fish may turn out dry.
Step 2
Rinse the fish well and pat dry with paper towels. Cut into serving pieces - not too large. Do not salt the fish, because it can make it a bit dry since salt draws out moisture.
Step 3
Pour milk over the fish and leave for 30 minutes. This will make it softer and juicier.
Step 4
Remove the fish from the milk and pat dry with paper towels to remove excess moisture.
Step 5
Sprinkle each piece with a few drops of lemon juice. It will remove the strong fishy smell.
Step 6
In a separate bowl, whisk the eggs with salt and spices until lightly foamy. Add seasonings to taste.
Step 7
Coat each piece of fish well in flour, then dip into the egg mixture. You can also add salt and spices to the flour to taste.
Step 8
Heat vegetable oil with a high smoke point in a pan. To check if the oil is hot enough, dip a wooden spatula into it - if bubbles gather around it, you can start frying. Carefully place the breaded fish into the oil. The fish should be able to “float” freely in the oil. Deep-fry for about 2-3 minutes per side.
Step 9
When all the fish pieces turn an appetizing golden color, place them on paper towels to absorb excess oil. Deep-fried fish is ready. Enjoy!
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