Dry Garlic Fish

Name: Dry Garlic Fish
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 500 g boneless fish fillet (firm white fish like basa or tilapia, cut into bite-sized strips); 12 pcs garlic (large cloves, finely minced); 1 pcs egg (beaten); 3 tbsp corn flour; 1 tbsp all-purpose flour; 1 pinch red chili powder; 1 pinch black pepper (freshly ground); 1 pinch salt; 1 tsp soy sauce; 3 pcs green chili (finely chopped); 3 tbsp oil (for pan frying); 2 tbsp spring onion (finely chopped, for garnish); 1 tbsp lemon juice (for finishing)

RATING

4.4/5(73)

TASTE SCORE

9/10

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.

PREP

15m

COOK

10m

SERVES

100 G

287 cal

SERVINGS

METHOD · 7 STEPS

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.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the fish strips bone-dry with paper towels before marinating – moisture is the enemy of a crisp crust.
2
Rest the batter-coated fish for exactly 5 minutes; this allows the corn flour to hydrate and cling better during frying.
3
Work in small batches when pan-frying – overcrowding drops the oil temperature and makes the fish soggy.
4
Add the garlic and green chili to the pan just until fragrant, then immediately return the fish; burnt garlic turns bitter.
5
Finish with a squeeze of fresh lemon juice right before serving – the acidity cuts through the richness and brightens all the flavors.

RECIPE VARIATIONS

Adapt it for your goals.

low oil / air fryer

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 protein