Fried Fish Zucchini with Spicy Tomato Sauce
Crispy, golden perfection meets bold, tangy flavors in this Fried Fish Zucchini with Spicy Tomato Sauce recipe—a delightful fusion of textures and tastes that's sure to impress. Tender white fish fillets and zucchini slices are coated in a light, spiced batter and fried until irresistibly crunchy, while the zesty, chili-infused tomato sauce adds a fiery kick to every bite. The balance of crispy fried goodness with the rich, simmered flavors of garlic, crushed tomatoes, and fresh parsley makes this dish a standout option for dinner or entertaining. Finished with a squeeze of fresh lemon and served piping hot, this quick and easy recipe is an ideal choice for anyone craving a restaurant-quality meal at home. Perfect for seafood lovers and spice enthusiasts alike, this dish is a must-try for your next culinary adventure!
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Recipe Information
Ingredients
- 4 pieces white fish fillets
- 3 medium zucchini
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 cup cold water
- 1 teaspoon salt
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 4 cups vegetable oil
- 2 tablespoons olive oil
- 3 medium garlic cloves
- 1 teaspoon red chili flakes
- 2 cups crushed canned tomatoes
- 1 teaspoon sugar
- 2 tablespoons fresh parsley
- 4 pieces lemon wedges
Instructions
Rinse the fish fillets under cold water and pat them dry with paper towels. Set aside.
Slice the zucchinis into 1/4-inch-thick rounds. Sprinkle them lightly with salt and set aside on a paper towel to absorb excess moisture.
In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, paprika, and black pepper. Gradually whisk in the cold water until the batter is smooth and free of lumps.
In a deep frying pan or pot, heat the vegetable oil to 350°F (175°C).
Dip each fish fillet into the batter, letting any excess drip off, and carefully place it into the hot oil. Fry for 3–4 minutes per side, or until golden and crispy. Remove and place on a plate lined with paper towels to drain.
Using the same batter, dip the zucchini slices and fry until golden and crispy, about 2 minutes per side. Drain on paper towels.
To make the spicy tomato sauce, heat the olive oil in a saucepan over medium heat. Add the minced garlic and red chili flakes. Sauté for 1–2 minutes until fragrant.
Pour in the crushed tomatoes and stir in the sugar. Let the sauce simmer for 10 minutes, stirring occasionally. Remove from heat and stir in the chopped parsley.
To serve, arrange the fried zucchini slices on a plate, top with the fried fish, and spoon the spicy tomato sauce over the top. Garnish with fresh parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
2140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.1 g | 280% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 134.2 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 905 mg | 39% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 9.5 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 88 mg | 7% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1113 mg | 24% | |
*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.
