Fish is a wonderfully healthy food we should enjoy more of.
It’s low in fat, high in omega-3 fatty acids, protein, vitamin D, the list goes on.
I highly recommend eating fish for good health several times a week.
This recipe is a good option to have in your repertoire alongside oven-baked, pan-fried, or poached fish.
The batter in this recipe will create a more substantial meal, adding a lovely crunch.
My father has always loved fish.
Heâ€™s the kind of person who canâ€™t walk past a fish counter without salivating at all the varieties of fish.
When I was young my dad removed all the little bones in the fish by squeezing pieces of the fish flesh between his fingers.
He would then put the pieces on my plate to eat, happy in the knowledge I wouldnâ€™t be choking on my lunch.
These days dad still asks for this fried fish recipe more than any other.
Fried fish with a Mediterranean twist is a quick, easy, and tasty meal.
You can use your favorite white fish for this recipe.
The subtle hint of the sumac flavor in this recipe makes this a unique way to fry your fish.
Fry up some chips, add some tartar sauce, and youâ€™ve got fish and chips Arab style.
Or just squeeze fresh lemon juice on it and enjoy with steamed vegetables and rice.
How to Fry Fish
When frying fish, it is important that the right type of oil is used.
It’s also important that the consistency of the batter is correct and the fish itself is a good type for frying.
The type of oil recommended for frying fish is vegetable oil.
This is because it has a higher smoke point than other common oils like olive or canola.
When it comes to the batter you want something that is not too thick or too runny.
The optimal thickness should be similar to pancake batter for best results.
When it comes to choosing a fish to fry it is recommended to use a white fish.
Something like trout, striped bass, snapper, tilapia, perch, Dover sole or cod.
The reason why white fish is the best option is because it they are very lean and not very oily.
This makes it perfect to get a nice crisp without becoming soggy.
To begin frying you will heat the vegetable oil for frying and cut fillet of fish into thick strips then set it aside.
Next you will whisk together the batter of flour, yogurt, water, baking powder, sumac, and salt.
Finally you will dip strips of fish into the batter until well coated and then place in hot oil.
How Long to Fry Fish
The general rule for frying fish is to cook it for 3 – 4 minutes one side then flip it over and repeat for the other.
To get more technical fish usually cooks about 10 minutes for every inch of thickness.
Since we are using a white fish, the cooking time will differ however because this is a type of fish that isnâ€™t very thick.
When flipping the fish make sure that you are using a utensil thick enough to flip the entire fish without breaking it into smaller pieces.
This and over cooking the fish are two of the main issues first time fryers encounter.
There are two ways to tell that you fish has finished cooking.
- Check the inside of the fish under the coating. If the fish looks a bright pearly white color then your fish is done.
- Check to see if the fish is able to flake with a fork easily.
Flaky fish is cooked fish so once you see it flaking, stop cooking immediately.
Then place it on paper towels to absorb some of the excess oil.
How to Reheat Fried Fish
The best way to reheat fried fish is by using your oven.
This is because when using the oven you can heat the fish evenly and get a nice crisp in only 15-20 minutes.
To begin the oven must be preheated to 350Â°F.
Make sure your fish is resting on the counter instead of the fridge.
This will make sure all of the fish is at room temperature before cooking.
Once the oven is preheated, the fried fish will be placed on an oven-safe baking sheet or an oven-safe dish lined with aluminum foil.
Cook fried fish in the oven on the center rack for about 15 to 20 minutes until it has reached your desired level of crispiness.
This can be checked by rubbing a fork across the top of the fish which should give a crackling sound.
You are now ready to enjoy your perfectly reheated fried fish!
What Goes with Fried Fish
Since fried fish is such a versatile dish it can really be paired with anything under the sun.
You can be classic and add fries in order to have fish and chips.
Or you can be more healthy and pair it alongside a salad of your choice.
As far as sauces are considered one of the most popular pairings is fried fish and tartar sauce.
Tartar sauce is made primarily out of mayonnaise and finely chopped capers but other herbs and spices like dill and parsley are added to mix things up.
A final pairing you can’t go wrong with is using your fried fish to make a fish sandwich.
A delicious way to make fried fish sandwich is using the tartar sauce mentioned above as the glue to hold it together.
The tartar sauce is spread evenly across the bun of your choice then topped with the fried fish and desired accompaniments like lettuce and tomatoes.
With all the countries of the Middle East having direct access to either the Arabian Gulf, Red Sea, or the Mediterranean – the fishing tradition goes back a very long way.
You will always find fish to be an important part of the Middle Eastern diet.
I love to see all the indigenous varieties of fish in the different parts of the world and learn how they are cooked.
An how they are enjoyed locally by the people who have lived in the region for centuries.
Sumac Deep Fried Fish Ingredients:
- 1 lb White Fish Fillet
- 1 cup All-Purpose Flour
- Â½ cup Yogurt
- Â½ cup Water
- Â¼ cup Baking Powder
- Â¼ cup Sumac
- 1 tsp Salt
- Â¾ cup Vegetable Oil (for frying)
Equipment I Used:
Sumac Deep Fried Fish Recipe
Sumac Deep Fried Fish
- 1 lb White Fish Fillet
- 1 cup All-Purpose Flour
- ½ cup Yogurt
- ½ cup Water
- ¼ cup Baking Powder
- ¼ cup Sumac
- 1 tsp Salt
- ¾ cup Vegetable Oil for frying
- Cut fillet of fish into thick strips, set aside. Heat oil for frying.
- Whisk together the flour, yogurt, water, baking powder, sumac, and salt.
- Dip strips of fish into the batter until well coated and then place in hot oil. Turn after three or four minutes, and cook for an additional three to four minutes or until done. Batter will be crispy and fish will be flaky.