Best Spicy Fried Fish Recipes

CRISPY FRIED RED FISH AND SPICY REMOULADE

Steps:

• For the spicy remoulade: Add the mayonnaise, mustard, paprika, parsley, chives, garlic, cayenne, horseradish, Worcestershire sauce, lemon juice, sweet pickle juice, hot sauce and black pepper to taste to a medium mixing bowl. Whisk gently until the ingredients are evenly combined. Put the sauce into an airtight container and refrigerate for at least 2 hours before serving.
• For the crispy red fish: Add the salt, paprika, cayenne, white pepper, onion powder, garlic powder, thyme, oregano and flour to a medium mixing bowl and mix together. Add the egg and milk to a separate medium mixing bowl and whisk together.
• Dredge the fish in the seasoned flour, then the egg mixture, then again in the flour, shaking off any excess. Let the floured fish rest for 10 minutes.
• Heat the oil in a large cast-iron skillet over medium heat until the oil reaches 350 degrees F.
• Pan-fry the fish in the skillet for 4 to 5 minutes on each side until golden brown. Remove from the oil and season with salt. Drain excess oil from the fillets over a lined roasting rack or paper towels. Serve immediately.

BAJA FRIED FISH TACOS WITH SPICY CABBAGE SLAW

Steps:

• In a small bowl, mix salsa and mayonnaise; set aside.
• In a Dutch oven or deep skillet, heat oil over medium high heat until it reaches 375 degrees F (190 degrees C). While the oil heats up, whisk beer, flour and salt in a medium bowl until smooth.
• Using a fork, coat fish pieces in batter. Working in 2 batches, slide coated fish into hot oil. Fry until golden, about 4 minutes per batch. Lift out with a slotted spoon and drain briefly on paper towels; keep warm.
• In a dry hot skillet, warm corn tortillas individually for 1-2 minutes per side. Stack on top of each other and keep warm in the oven.
• To assemble, place 2 corn tortillas each on 4 individual plates.
• Put 1/2 cup of cabbage on each tortilla. Drizzle 2 tablespoons of the salsa mixture over each one. Evenly distribute fish pieces over the salsa and cabbage. Serve with lime wedges.

SPICY FRIED FISH BALLS

Steps:

• To make fish balls, pound shallots, chilies, lime leaves, turmeric, lemon grass, ground coriander and pepper to a paste in a mortar and pestle, or use a food processor. Transfer to bowl.
• In food processor, blend cod and mackerel to a smooth paste. Add eggs. Gradually pulse in aromatics and coconut milk, alternating ingredients, until incorporated. Pulse in rice flour until you can form paste into a ball.
• To make sauce, whisk remaining ingredients, other than oil and panko, in a bowl.
• In a saucepan or wok, heat 3 inches oil to 375 degrees. Meanwhile, grind panko in a food processor or mortar and pestle. Using wet hands, roll fish paste into 2-inch balls. Dip balls into panko and coat evenly. Fry, turning frequently, until golden brown all over, 3 to 4 minutes. Drain on a paper-towel-lined plate. Serve with dipping sauce.

CHINESE DEEP-FRIED FISH WITH SPICY BLACK BEAN SAUCE

Steps:

• Remove the head from the fish (or have your fishmonger do this) and cut the fish into 2-inch thick steaks. Put the rice flour on a plate and season it well with salt and pepper; dredge the fish pieces in the rice flour, shaking off any excess.
• In a deep pot or a wok large enough to hold the fish, heat the vegetable oil to 350 degrees F. Carefully put in the fish and deep-fry until it is browned, crisp, and cooked through, about 12 to 15 minutes. Remove the fish pieces and drain them on paper towels; place them onto a platter.
• Carefully drain all but 3 tablespoons of oil from the wok. Stir-fry the scallions, ginger, garlic, and chiles for about 2 minutes. Add the black beans and fry for another minute. Pour in the chicken stock, bring to a boil, and simmer until the sauce begins to thicken, about 10 minutes. In a small bowl mix the cornstarch with 2 tablespoons water making sure to get out all the lumps. Pour this slurry into the black bean mixture (it will thicken immediately) and cook for another 2 minutes. Pour the sauce over the fish pieces, garnish with cilantro leaves, and serve.

FRIED FISH BITES WITH SWEET POTATO FRIES AND SPICY MAYO

Steps:

• For the mayonnaise: In a blender, combine all ingredients and process until smooth. Taste and adjust seasoning as needed. Store covered in the refrigerator until ready to use.
• For the fries: Heat oven to 200 degrees F. In a large cast iron skillet, pan, or Dutch oven, heat vegetable oil over medium-high heat to 350 degrees F.
• Meanwhile, peel sweet potatoes and cut lengthwise into 1/2-inch planks. Cut planks lengthwise into 1/2-inch strips. Place strips in hot water with vinegar while oil finishes heating. Line a plate with paper towels and set aside.
• When oil is heated, drain fries and thoroughly pat dry with paper towels. Add 1/3 of fries to oil and cook until browned and cooked through, about 4 to 5 minutes. Remove fries to paper towels with a slotted spoon and season immediately with kosher salt. Return oil to 350 degrees F and repeat with remaining fries. Hold in oven until fish is ready.
• For the fish: Skim oil to clean then return to stove over medium-high and bring to 350 degrees F. Pat fish dry with paper towels then cut into 1/2-inch strips; set aside. In a large bowl whisk together flour, salt, cayenne, and pepper well combined. Add club soda and whisk briefly until a batter is formed (there may be a few lumps left. Place all fish in batter and mix to coat thoroughly. Remove 8 pieces of fish from batter, shake off excess batter, and fry, stirring occasionally, until golden and fish is just cooked through, about 2 to 3 minutes. (To test if fish is cooked, break open 1 piece and make sure meat is white throughout.) Transfer fish with a slotted spoon to paper towels to drain. Return oil to 350 degrees F and repeat with remaining fish. Serve immediately with fries and mayonnaise.

SPICY PAN FRIED FISH BOMBAY

Steps:

• In a glass or ceramic baking dish, lay fish fillets next to each other in one layer.
• Stir together the yogurt, tomato paste, wine, garlic, gingerroot, coriander, cinnamon, cumin, curry powder, tumeric, and red pepper flakes.
• Pour the marinade over the fish, covering the tops and bottoms thoroughly.
• Cover and refrigerate at least 30 minutes and up to 2 hours, turning fish occasionally On a flat plate, mix together almonds, crumbs, paprika, and salt.
• Remove fish from marinade, retaining as much marinade on each fillet as possible.
• Pat crumbs on both sides of each catfish fillet.
• Heat oil in a large skillet over medium high heat.
• When oil is very hot, add fish fillets without crowding.
• Cook fish 5-7 minutes, turn carefully, and cook another 5 minutes or until fish is done, just flaking.
• Cooking time will vary depending on the type of fish used, and the thickness of the fillet.
• Serve immediately.

FRIED FISH & ZUCCHINI WITH SPICY TOMATO SAUCE

Steps:

• Wash & dry the fish fillets, season with salt & pepper then sprinkle with the juice of 1 lemon, set aside. Mix the flour, bread crumbs, & paprika together in a bowl.
• Peel the zucchini & slice into 1/4 inch thick rounds. Heat the olive oil in a frying pan. Coat the zucchini with the flour mixture then fry on both sides until brown. Place on a plate covered with paper towels to remove excess oil.
• In the same oil cook the onion until soft. Add the tomato sauce, harissa, garlic, salt & pepper. Cook, uncovered, over medium heat for 10 minutes, stirring frequently. Add the juice of the remaining lemon to the tomato sauce.
• While that is cooking heat 1/2 inch of canola oil in a skillet. Dip the fish fillets in the flour mixture, beaten egg, & in flour mixture again. Fry in the hot oil until the fish is done, should be flaky. Drain on paper towels.
• Place the fish & zucchini in a shallow serving dish & top with the sauce.

MUCHLI MASALA (INDIAN SPICY FRIED FISH)

Steps:

• Rinse fish in cold water, pat dry with paper towels.
• In small bowl combine salt, spices, ginger, garlic and lemon juice - form into a paste.
• Rub fish with paste.
• Let the fish stand at room temperature for 20 minutes.
• In a heavy skillet, heat oil over medium-high heat.
• Fry fish about 5 min, turn and fry other side until golden brown, about 4 minutes more.
• Garnish with fresh coriander or parsley and lemon wedges.

SPICY FRIED FISH

Steps:

• Place fish in a deep container/casserole.
• Add all A-mixture ingredients to the fish. If the mixture feels too dry, add 2 - 3 tablespoons of filtered water.
• Heat pan or wok. Pour in the oil and wait till it is really hot.
• Place fish 2 pieces at a time (for smaller fish, you may be able to place 3 pieces at one time).
• When the fish become golden brown, turn the other side till they're golden brown on both sides.
• Take out from pan or wok onto serving plate.
• Great when served with rice.