Crispy Fried Fish with Lemon Butter Sauce

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 If you love meals that look fancy but take barely 20 minutes to make, this Crispy Fried Fish with Lemon Butter Sauce is going to be your new favorite. The fish turns beautifully golden and crunchy on the outside while staying soft and flaky inside — and the simple lemon-butter sauce adds the perfect burst of freshness.

It’s the kind of dish that feels gourmet but uses everyday ingredients. Perfect for a quick weeknight dinner, date-night meal, or even a weekend special.




 Ingredients

For the Crispy Fried Fish

  • 400–500g fish fillets (Basa, Tilapia, Kingfish, Seer/Vanjaram, Salmon — anything works)

  • 1 egg (optional, for crispier coating)

  • ½ cup all-purpose flour (maida)

  • ½ cup breadcrumbs (or semolina/rava for extra crunch)

  • 1 tsp garlic powder (or finely crushed garlic)

  • 1 tsp black pepper

  • ½ tsp paprika / Kashmiri chilli powder

  • Salt to taste

  • Oil for shallow frying

For the Lemon Butter Sauce

  • 2 tbsp butter

  • 1 tbsp olive oil (optional, prevents butter from burning)

  • 3–4 garlic cloves, finely chopped

  • 1 tbsp lemon juice

  • 1 tsp lemon zest (optional but recommended)

  • 1 tbsp chopped parsley or coriander

  • Salt & pepper to taste

 Step-by-Step Instructions

1. Prepare the fish

  1. Pat the fish fillets dry with a tissue (this helps them get crispier).

  2. Sprinkle salt, black pepper, and a little paprika on both sides.

  3. Let it rest for 5–10 minutes.

2. Coat the fish for maximum crispiness

  1. In a bowl, whisk 1 egg with a pinch of salt.

  2. In another plate, mix flour + breadcrumbs + garlic powder.

  3. Dip each fish fillet in the egg first, then coat it in the flour-breadcrumb mixture.

  4. Press gently so the coating sticks well.

Tip: If you want EXTRA crispy fish:
Coat → dip in egg again → coat again.

3. Fry the fish

  1. Heat oil in a pan (just enough for shallow frying).

  2. Place the fillets gently into the pan.

  3. Fry on medium heat for 3–4 minutes per side, until golden brown and crunchy.

  4. Remove and place on a wire rack or tissue to drain excess oil.

4. Make the Lemon Butter Sauce

  1. In a small pan, melt butter with a splash of olive oil.

  2. Add chopped garlic and sauté until slightly golden.

  3. Add lemon juice, lemon zest, salt, and pepper.

  4. Turn off the heat and stir in the chopped parsley/coriander.

The sauce should be glossy and slightly tangy.

5. Assemble & Serve

Place the crispy fried fish on a plate and drizzle the warm lemon butter sauce over it.
Serve with:

  • sautéed veggies

  • mashed potatoes

  • fries

  • herbed rice

  • or simply a fresh salad

Chef Tips for Perfect Crispy Fish

  • Always pat the fish dry before coating.

  • Use medium heat — too high burns the coating; too low makes it soggy.

  • Breadcrumbs = crunch.

  • Flour = helps coating stick.

  • Egg = helps everything bind and turn golden.

  • Add lemon juice only after turning off the heat so it doesn’t turn bitter.

Another version-

Pan-Seared Healthy Version

Skip the breadcrumbs, coat only in seasoned flour, and pan-sear with minimal oil.

Indian Twist

Add:

  • turmeric

  • chilli powder

  • ajwain

  • ginger-garlic paste
    to the fish marinade.

Herbed Sauce

Add thyme, oregano, or chilli flakes to the butter sauce.

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