Mediterranean Herb-Crusted Fried Fish
Indulge in the delightful flavors of the Mediterranean with this Herb-Crusted Fried Fish recipe. This dish features light and tender fish fillets, lightly battered in a mixture of spices and fresh herbs, resulting in a mouthwatering and crispy exterior. Quick to prepare and ready in no time, it's perfect for a family dinner or a gathering with friends. Pair it with a vibrant Greek salad or your favorite fresh vegetables for a balanced meal. Enjoy a taste of the Mediterranean any night of the week!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Tilapia fillets
4 (boneless, thawed and patted dry)
Egg
1 (beaten (use 2 if fillets are small))
Lemon
1 (cut into wedges)
Fresh thyme sprig
few sprigs (for garnish)
Flour
1/2 cup (for coating)
Salt
to taste (for seasoning)
Pepper
to taste (for seasoning)
Chili powder
to taste (optional)
Paprika
to taste (optional)
Cumin
to taste (optional)
Oregano
to taste (optional)
Additional spices
as desired (any spices you prefer)
Vegetable oil
for frying (about 1 inch in the pan)
Instructions
1
If using frozen fish, thaw the fillets in the refrigerator or under cold running water. Rinse them gently and pat dry with paper towels.
2
In a large frying pan, heat about an inch of vegetable oil over medium heat until shimmering.
3
If desired, cut the fish fillets into smaller, more manageable pieces.
4
In a shallow bowl, crack the egg and beat it lightly. Add a pinch of salt and pepper to the egg mixture.
5
In another bowl, prepare the coating by combining the flour and your chosen spices in equal parts. Be generous with salt, pepper, and chili powder for an extra kick, adjusting the spice mix to your preference.
6
Dip each piece of fish into the beaten egg, allowing excess egg to drip off (you can gently tap the fish against the bowl's side).
7
Next, coat both sides of the egg-dipped fish with your spiced flour mixture, pressing lightly to ensure an even coating.
8
Carefully place the coated fish into the hot oil, frying for 2-4 minutes on each side or until golden brown and the fish flakes easily when tested with a fork.
9
Once cooked, transfer the fish to a plate lined with paper towels to drain excess oil. Garnish with fresh thyme and lemon wedges before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Herb-Crusted Fried Fish?
It is a delightful dish featuring light and tender fish fillets, lightly battered in a mixture of spices and fresh herbs, resulting in a crispy exterior.
What type of fish is recommended for this recipe?
The recipe specifically uses four tilapia fillets, which should be boneless and thawed.
How should I prepare frozen fish fillets?
Thaw the fillets in the refrigerator or under cold running water, then rinse them gently and pat dry with paper towels.
Why is it important to pat the fish dry?
Patting the fish dry ensures that the egg wash and flour coating adhere properly to the surface.
What oil is used for frying?
The recipe calls for vegetable oil, about an inch deep in the frying pan.
At what temperature should I heat the oil?
Heat the oil over medium heat until it is shimmering before adding the fish.
Should the fish fillets be cut into smaller pieces?
Cutting the fish into smaller, more manageable pieces is optional but recommended if desired.
How do I prepare the egg wash?
Crack one egg into a shallow bowl, beat it lightly, and add a pinch of salt and pepper.
What if my fish fillets are very small?
If the fillets are small, you may need to use two eggs for the egg wash instead of one.
How do I make the herb coating?
In a separate bowl, combine 1/2 cup of flour with equal parts of your chosen spices like salt, pepper, and chili powder.
Which spices can I include in the flour mixture?
You can use salt, pepper, chili powder, paprika, cumin, and oregano.
Can I add other spices to the coating?
Yes, you can add any additional spices you prefer to customize the flavor profile.
How do I apply the egg wash to the fish?
Dip each piece of fish into the beaten egg and allow any excess to drip off before coating.
What is the best way to coat the fish in flour?
Coat both sides of the egg-dipped fish with the spiced flour mixture, pressing lightly to ensure even coverage.
How long does it take to fry the fish?
Fry each piece for 2 to 4 minutes per side.
How do I know when the fried fish is finished cooking?
The fish is done when it is golden brown and the meat flakes easily when tested with a fork.
How should I remove excess oil from the cooked fish?
Transfer the cooked fillets to a plate lined with paper towels to drain the excess oil.
What are the recommended garnishes for this dish?
Garnish the fish with fresh thyme sprigs and lemon wedges before serving.
What side dishes pair well with this fish?
It pairs perfectly with a vibrant Greek salad or your favorite fresh vegetables.
Is this recipe suitable for a quick weeknight dinner?
Yes, it is designed to be quick to prepare and ready in a short amount of time.
Is this fish dish considered healthy?
Yes, it is described as a healthy seafood dish featuring fresh herbs and light frying.
Can I make the fish extra spicy?
Yes, you can be generous with the salt, pepper, and chili powder for an extra kick.
Is this recipe parve?
Yes, according to the tags, this recipe is considered parve.
How many ingredients are in this recipe?
The recipe contains 13 ingredients including the fish, oil, and various spices.
What is the texture of the finished fish?
The fish features a crispy exterior while remaining tender and light on the inside.
Does the recipe use fresh or dried herbs?
It uses dried oregano in the coating and fresh thyme sprigs for the garnish.
Is this recipe suitable for guests?
Yes, it is perfect for both family dinners and gatherings with friends.
Can I use a different type of flour?
The recipe calls for 1/2 cup of standard flour for the coating.
What is the Mediterranean influence in this recipe?
The influence comes from the use of oregano, cumin, paprika, fresh thyme, and lemon.
How do I serve the lemon?
Cut one lemon into wedges and serve them on the side for squeezing over the fish.