Fried Fish Recipe

Name: Fried Fish
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 4
Cuisine: Global
Ingredients: fish: 125g; cooking oil: 20g; salt: 1g

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Fried Fish is a timeless classic that appeals to many due to its crispy exterior and tender, flavorful inside. This dish can be made using various types of fish such as Tilapia or Catfish, making it versatile and accommodating to different tastes. While it's traditionally fried, thus increasing its fat content, it remains a popular choice for those seeking a protein-rich meal with minimal carbohydrates, thanks to its negligible carb count when no breading is used. Fried Fish can serve as a delightful main course that pairs well with a variety of sides, from fresh salads to steamed vegetables.

🌎 Global: Main Course

🔥 Calories 250kcal
🍗 Protein 22g
🍚 Carbs 2g
🧈 Fat 12g

🥗 Ingredients:

fish (125g)
cooking oil (20g)
salt (1g)

🍳 How to cook (4 servings):

Cooking Time: 10 minutesPreperation Time: 10 minutes

Prepping the Fish

Begin by selecting your fish of choice, ensuring it's cleaned and patted dry. Season the fish on both sides with salt and, if desired, other seasonings like pepper or garlic powder. This allows for flavoring to penetrate, enhancing the fish's natural taste.

Frying the Fish

Heat a sufficient amount of cooking oil in a frying pan over medium-high heat. Once the oil is hot, carefully place the seasoned fish into the pan. Fry each side for about 3-5 minutes, or until golden brown and crispy. The oil should cover the fish halfway, allowing for an even fry. Adjust the frying time depending on the thickness of the fish.

Serving

Once fried to perfection, remove the fish from the pan and let it drain on paper towels to remove excess oil. Serve hot, possibly garnished with a slice of lemon or a sprinkle of fresh herbs for added flavor.

⭐️ Nutrition facts:

High in protein (20-25g) and moderate in fats (10-15g) with negligible carbohydrates, making it an excellent choice for those on low-carb or keto diets. It's also a good source of omega-3 fatty acids, depending on the fish used.