Fried Fish Recipes

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Pan-Fried Kingfish Recipe Recipe

Pan-Fried Kingfish Recipe

01.24.13 by Jackie

If you look back at the seafood recipes I've posted, you'll see that I love deep-fried fish. Whenever fresh pieces are available at the market, I don't hesitate to cook one to golden perfection, and today I found a beautiful yellowtail kingfish. I marinated it with a lot of fresh garlic, ground fennel, soy sauce, parsley and lemon juice, then transferred it into a combination of garlic powder and flour. The whole fish was pan-fried until crispy golden and placed on quenelles of smoky, spiced eggplant  mash

I accompanied the kingfish with sautéed angel hair pasta. Making this dish is effortless and doesn't require a lot of time. Enjoy the bounty of seafood that's available at your local market!


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Mackerel with Wasabi Daikon Radish Relish Recipe

In this dish, I paired shallow pan-fried mackerel steaks with a fresh vegetable relish. The relish is made of baby cucumber, lemon, daikon radish, dill and wasabi-infused oil. The sweet and spicy notes give the dish the ideal balance of flavor as the acidic taste cuts through the richness of the fried fish. I served the pan-fried fish on a bed of lavash bread so it could soak up the delicious goodness from the relish.

The dish takes no time to cook and the relish can be prepared in advance.


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Deep-Fried Fish with Lemongrass Recipe

Deep-Fried Fish with Lemongrass

01.05.12 by Jackie

Since I gave birth, I've been eating for my baby girl. I’m a sucker for old wives' tales, and anyone who tells me a certain food enhances lactation for breast-feeding mothers I rush into the kitchen and make it. I don’t know if they work, but at least some of them taste good!

One in particular comes from my Aunt Danielle. She suggested that boiled sweet potato leaves were great for mothers to produce milk. I was able to find the greens at an Asian market in San Jose. At the store, I saw that fresh pomfret fish (cá chim trang in Vietnamese) was available. I bought some and fried the whole fish in a small amount of oil in a shallow pan. The preparation is very simple; the fish is coated with a mixture of seasoned rice flour and lemongrass.  



The texture from the crispy skin of the fish contrasts well with the boiled sweet potato leaves, which taste similar to spinach, but with a thicker, more velvety texture (the texture is close to rau mồng tơi).


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Turbot Fish in Tomato Sauce (Breaded Fish Recipe) Recipe

Turbot is a flat, white-fleshed, delicately flavored fish. To avoid overpowering the mild fish, I breaded and pan-fried it to create a crispy outer layer, and then placed the fish on a bed of simple tomato sauce.

I garnished the top with Castelvetrano green olives, which added a mild, lightly salted, briny taste. The fish was both flaky and meaty in texture and full of flavor.


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