Crispy Oriental Fish Fillets
Delight your taste buds with these golden, *Crispy Oriental Fish Fillets*—a fusion of bold Asian flavors and perfectly crunchy textures. Marinated in a savory blend of soy sauce, sesame oil, garlic, and ginger, tender white fish fillets are transformed into a flavor-packed favorite. Coated in a triple-layer combination of cornstarch, flour, and panko breadcrumbs, the fillets fry to irresistible crispness in minutes. Served with a zesty squeeze of lime and a sweet chili dipping sauce for a delectable contrast, this dish makes an impressive centerpiece for weeknight dinners or gatherings alike. Quick to prepare and bursting with zest, this recipe is a must-try for seafood lovers seeking versatile Asian-inspired comfort food.
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Recipe Information
Ingredients
- 500 grams Boneless white fish fillets (e.g., cod, tilapia)
- 3 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 4 tablespoons Cornstarch
- 4 tablespoons All-purpose flour
- 2 whole Eggs, beaten
- 1 cup Panko bread crumbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 500 milliliters Vegetable oil, for frying
- 0.5 cup Sweet chili sauce
- 4 pieces Lime wedges
Instructions
Pat the fish fillets dry with a paper towel and cut them into 3-inch-long pieces.
In a medium bowl, mix soy sauce, sesame oil, minced garlic, and grated ginger. Add the fish fillets and toss to coat evenly. Marinate for 15 minutes.
While the fish is marinating, prepare three shallow bowls: one with cornstarch blended with all-purpose flour, one with beaten eggs, and one with panko bread crumbs mixed with salt and black pepper.
Remove the fish fillets from the marinade, shaking off any excess liquid.
Coat each fish piece in the cornstarch-flour mixture, then dip it into the beaten eggs, and finally dredge it in panko bread crumbs, pressing lightly to ensure even coating.
Heat the vegetable oil in a deep frying pan or wok over medium-high heat until it reaches 180°C (350°F).
Carefully add the breaded fish fillets into the oil in small batches, frying for 3-4 minutes on each side or until golden brown and crispy. Avoid overcrowding the pan.
Transfer the fried fish to a plate lined with paper towels to drain excess oil.
Serve the crispy oriental fish fillets hot with sweet chili sauce on the side and lime wedges for squeezing over the top.
Nutrition Facts
Calories |
1524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.9 g | 170% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 1518 mg | 66% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 14.3 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 512 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
