Dry Garlic Fish
Succulent, crispy-edged fish pieces coated in a punchy garlic-chili marinade and pan-fried until golden. A quick Indo-Chinese-inspired starter or side that delivers bold heat and deep garlicky flavor in every bite.
For 4 servings
- prep
Pat the fish dry and season.
1.Pat 500g fish strips completely dry with kitchen paper.2.Sprinkle with 1 pinch salt and 1 pinch black pepper. Toss gently.TIPDry fish ensures the marinade clings well and prevents splattering when frying. - mix
Prepare the batter.
1.In a bowl, whisk together 1 beaten egg, 3 tbsp corn flour, 1 tbsp all-purpose flour, 1 pinch red chili powder, and 1 tsp soy sauce.2.Mix into a smooth, thick batter. - mix · ~5 min
Coat the fish in batter.
1.Add the fish strips to the batter and toss until evenly coated.2.Set aside for 5 minutes while you heat the pan. - fry · ~6 min
Pan-fry the fish until golden.
1.Heat 3 tbsp oil in a wide non-stick pan over medium-high heat.2.Place battered fish strips in a single layer. Do not crowd the pan.3.Fry 2-3 minutes per side until crisp and deep golden.TIPWork in batches if needed. Overcrowding steams the fish instead of crisping it. - saute · ~2 min
Sauté the garlic and chili.
1.Move the fried fish to the edges of the pan or remove to a plate.2.In the same pan, add the minced garlic and chopped green chili.3.Sauté on medium heat for 1-2 minutes until fragrant and lightly golden.TIPGarlic burns quickly once golden — remove from heat the moment you smell it. - mix · ~1 min
Toss the fish with the garlic mixture.
1.Return all fish to the pan and toss gently with the sautéed garlic and chili.2.Cook for 30 seconds more, coating every piece. - garnish
Finish with spring onion and lemon juice.
1.Remove from heat. Sprinkle with chopped spring onion.2.Drizzle lemon juice over the top and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the fish strips bone-dry with paper towels before marinating – moisture is the enemy of a crisp crust.
- 2Rest the batter-coated fish for exactly 5 minutes; this allows the corn flour to hydrate and cling better during frying.
- 3Work in small batches when pan-frying – overcrowding drops the oil temperature and makes the fish soggy.
- 4Add the garlic and green chili to the pan just until fragrant, then immediately return the fish; burnt garlic turns bitter.
- 5Finish with a squeeze of fresh lemon juice right before serving – the acidity cuts through the richness and brightens all the flavors.
Adapt it for your goals.
Low-oil / air-fryer
Skip the pan-fry and spray the battered fish strips with oil, then air-fry at 200°C for 10 minutes, flipping halfway. You get the same garlicky crunch with about 80% less oil.
high proteinHigh-protein
Replace the all-purpose flour with an extra tablespoon of corn flour or chickpea flour (besan) to bump up protein and keep the coating gluten-free.
Why this is on our healthy list.
Lean Protein Source
Firm white fish like basa or tilapia provides high-quality, low-fat protein that supports muscle repair and keeps you full longer.
Garlic's Immune Boost
Garlic is rich in allicin, a compound known for its antimicrobial and immune-supporting properties, and this recipe packs a generous 12 cloves.
Frequently asked questions
Yes, but choose a firm, meaty fish like cod or haddock. Salmon is oilier and may turn out less crispy; adjust cooking time based on thickness.
