Crispy Curry Fish

crispy curry fish

We are trying to eat more fish these days — for those good Omega-3s and to shake up the humdrum that can set in at the table. This recipe is tasty and doable and may stretch your palate — in a good way. The curry means it pairs nicely with a pot of rice, a cucumber salad and perhaps some mango slices.

Serves 4

Recipe inspired by Mark Bittman’s Crunchy Curried Fish


  • 2 pounds skinless fish fillets (cod, mahi mahi, halibut, catfish or trout)
  • 1 Tbsp. apple cider vinegar
  • 1/2 tsp. fine sea salt
  • 1/2 tsp. freshly ground black pepper
  • 1 tsp. ground turmeric
  • 2 tsp. curry powder
  • 1/4 cayenne pepper
  • peanut or vegetable oil
  • 1 egg
  • 2 cups unbleached all purpose flour
  • 1/2 cup fresh cilantro, chopped
  • 1 lime, quartered


  1. Heat oven to 200 F. Place an oven-proof platter or baking dish inside.
  2. Toss fish with vinegar. Combine seasonings in a small bowl. Rub mixture onto both sides of fish. Set aside.
  3. Pour at least 1/8 inch oil into large cast iron skillet. Turn heat to medium-high.
  4. Crack open and beat egg into small, shallow dish. Pour flour into a second shallow dish. Dredge fish first in egg, then flour, shaking off excess flour.
  5. Test oil to see if it’s hot enough. (A water droplet should sizzle in it.) Turn heat to high.
  6. Fry fish, turning as needed, until it is nicely browned on all sides. This should take about 5 to 8 minutes. Keep warm on platter in oven.
  7. Serve fish with garnish of cilantro and squirt of lime juice.