Style crispy fried fish

Name: Style crispy fried fish
Total time: 2100 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 white fish fillets, sole/ cod/haddock; 2 tbsp. lime juice; 3 cloves garlic, minced; 1 tsp. ground cumin; 2 tsp. paprika, divided; 1/2 tsp. dried oregano; 1/2 tsp. chili powder; 1 tsp. black pepper divided; 2 tbsp. cilantro, chopped; 1 1/2 tsp. salt, divided; 3/4 cup all-purpose flour; 1/2 tsp. garlic powder; 1/2 cup fine cornmeal; 1/2 tsp. cumin; 1/2 cup cold sparkling water or regular cold water; Oil, for frying

Sarvat Hanif @sarvathanif

Canada

For this challenge, I honestly had no idea what to make! I don’t have any Hispanic friends or family to turn to for a traditional recipe. Then, my neighbour mentioned that an elderly lady with a Hispanic background lived nearby. So, we paid a visit to this lovely abuelita, who welcomed us warmly and generously shared a simple recipe that her grandmother used to make.
Today, I’m so happy to share Abuela Lucia’s recipe—a little taste of her family’s tradition, passed down through generations.
Take classic crispy fried fish and give it a bright Latin-inspired twist! This version starts with tender white fish marinated in fresh lime juice, garlic, cumin, paprika, oregano, and cilantro. The fish is then dipped into a light flour-and-cornmeal batter and fried until beautifully golden and crunchy.
The lime and spices add a wonderful contrast to the crispy coating, while a squeeze of fresh lime just before serving brings everything together.
Serve it with pico de gallo, salsa, hot sauce, or creamy cilantro-lime sauce, along with fries, or a fresh salad. I served it with popcorn prawns and masala fries.
It makes a fun family dinner and would also be perfect for a casual weekend gathering. Crispy, zesty, flavorful, and easy to customize—the kind of fried fish that disappears quickly from the table!

Sarvat Hanif @sarvathanif

Saved

Ingredients

35minutes

4 servings

4white fish fillets, sole/ cod/haddock
2 tbsp.lime juice
3 clovesgarlic, minced
1 tsp.ground cumin
2 tsp.paprika, divided
1/2 tsp.dried oregano
1/2 tsp.chili powder
1 tsp.black pepper divided
2 tbsp.cilantro, chopped
1 1/2 tsp.salt, divided
3/4 cupall-purpose flour
1/2 tsp.garlic powder
1/2 cupfine cornmeal
1/2 tsp.cumin
1/2 cupcold sparkling water or regular cold water
Oil, for frying

Saved

Steps

35minutes

1

Pat the fish fillets completely dry.
2

In a bowl, combine lime juice, garlic, cumin, teaspoon paprika, oregano, chili powder, 1 teaspoon salt, ½ teaspoon pepper powder, and cilantro.
3

Add the fish and gently coat with the marinade. Let it sit for 15–20 minutes.
4

In another bowl, whisk together flour, cornmeal, remaining paprika, cumin, garlic powder, remaining salt, and remaining pepper powder.
5

Gradually add cold water to make a thick but pourable batter.
6

Heat oil in a deep skillet to about 350°F/175°C.
7

Dip each piece of fish into the batter, allowing the excess to drip off.
8

Carefully place the fish into the hot oil and fry for about 3–5 minutes per side, depending on thickness, until deeply golden and cooked through.
9

Drain on a wire rack or paper towels.
10

Serve immediately with plenty of lime, cilantro and your favourite dipping sauce.