I’m not a fan of batter at all, so all my fried fish recipes are different and none of them rely on it. One of the simplest and most fragrant versions is made with turmeric. Fresh fillets are best, but frozen ones will work too. The whole cooking process takes around 15 minutes, making this fish a great option for a quick, light dinner.
- 1 tsp. turmeric
- 2 cloves of garlic
- 1/2 tsp. dried ginger (or grate 2 cm fresh)
- herbs to choose from (rosemary, thyme or mint), 1/2 tsp. dried or 1 tbsp. l. fresh
- olive oil
- 1 lemon
- salt and pepper
Mix all the ingredients together. If using fresh ginger, grate it finely. Press the garlic, add the turmeric, lemon juice, and chopped herbs: I used a bit of fresh rosemary. Season with salt and pepper and let the paste sit for 1–2 minutes.
Coat the fish fillets well on both sides and fry in olive oil. Flip only once: brown on one side first, then the other, and remove from the pan. For a crispier finish, you can brush on more of the paste during cooking.
Serve with rice, mashed potatoes, or quinoa.
Mix all the ingredients together. If using fresh ginger, grate it finely. Press the garlic, add the turmeric, lemon juice, and chopped herbs: I used a bit of fresh rosemary. Season with salt and pepper and let the paste sit for 1–2 minutes.
Coat the fish fillets well on both sides and fry in olive oil. Flip only once: brown on one side first, then the other, and remove from the pan. For a crispier finish, you can brush on more of the paste during cooking.
Serve with rice, mashed potatoes, or quinoa.
