Created on December 13th, 2025 at 10:22 am
A delightful dish packed with flavor
Crispy Pan-Fried Fish Fillets with Ginger Scallion Sauce offer a perfect harmony of textures and flavors. The golden crust of the fish is satisfying and crunchy, while the tender fish inside brings a delicate flaky texture. This dish embodies warmth and comfort, accentuated by the aromatic ginger and the fresh zing of scallions in the accompanying sauce. The fish fillets soak up the flavors beautifully, creating a dish that feels special yet is simple enough for a weeknight dinner.
What makes this dish truly delightful is the vibrancy of the ginger scallion sauce. Its bright green color and fresh scent play beautifully against the richness of the fried fish. This recipe not only withstands the test of flavor but also appeals to those seeking a comforting, nutritious meal. The combination of crispness and savory notes enhances the dining experience, making it ideal for both casual meals and family gatherings.
What Makes This Dish Special
Crispy Pan-Fried Fish Fillets with Ginger Scallion Sauce shines due to its straightforward preparation and depth of flavor. The fish cooks quickly, making it ideal for busy evenings when time is short. The meal is flavorful without being overly complicated, ensuring that even novice cooks can master it with ease. The contrast between the warm, crispy fish and the fresh, sharp sauce creates a balanced dish that both delights and satisfies.
The ginger scallion sauce can be adjusted to taste, allowing you to add more ginger for spice or scallions for a fresh crunch. Plus, leftovers can be enjoyed cold or reheated, retaining their flavor and texture. Pair the fillets with steamed rice or a fresh salad to create a well-rounded meal that remains appealing even the next day.
Time Breakdown
This recipe comes together swiftly, making it a great choice for dinner on busy days. With minimal hands-on time, you’ll be enjoying a delicious meal in no time.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Ingredients List
- 4 boneless, skinless fish fillets (such as cod, tilapia, or haddock)
- Salt and black pepper, to taste
- ½ cup all-purpose flour (for dredging)
- ¼ cup cornmeal (for added crunch)
- ½ cup vegetable oil (for frying)
- 2–3 scallions, finely chopped
- 1 Tbsp fresh ginger, minced
- 2 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 tsp sesame oil (optional)
- Fresh cilantro, for garnish (optional)
Kitchen Tools
Preparing this dish is straightforward and stress-free, requiring only fundamental kitchen tools.
- Large frying pan
- Tongs or a spatula
- Mixing bowl
- Knife and cutting board
- Whisk
Step-by-Step Instructions
- Begin by patting the fish fillets dry with a paper towel. Season both sides with salt and pepper, allowing the flavors to penetrate the fish. This step enhances the overall taste of the dish.
- In a shallow bowl, combine the flour and cornmeal. This mixture will give the fish a crunchy crust as it fries. Dredge each fillet in the flour mixture, ensuring even coating, then shake off the excess.
- Heat the vegetable oil in a large frying pan over medium-high heat. When the oil shimmers, add the fillets gently to the pan, ensuring not to overcrowd. Fry for about 4–5 minutes on each side or until golden brown and cooked through.
- While the fish is cooking, prepare the ginger scallion sauce. In a mixing bowl, whisk together the minced ginger, chopped scallions, soy sauce, rice vinegar, and sesame oil, if using. The aroma of ginger will fill the air, soothing and inviting.
- Once the fish is crispy and cooked, remove it from the pan and place it on a paper towel-lined plate to absorb excess oil. This keeps the crust crispy.
- Serve the fish hot, drizzled generously with the ginger scallion sauce. For an added touch, garnish with fresh cilantro. The combination of these vibrant flavors creates an unforgettable dish.
Pro Tips
- Make sure the oil is hot enough before adding the fish; it should sizzle when the fillets are placed in the pan.
- For an extra layer of flavor, let the dredged fish sit for about 10 minutes before frying to allow the coating to adhere better.
- If you prefer a lighter dish, consider baking the fish with a similar seasoning in a hot oven instead of frying.
- This dish tastes even better the next day, as the flavors meld beautifully overnight.
Simple Comfort, Big Flavor
Crispy Pan-Fried Fish Fillets with Ginger Scallion Sauce is a delightful addition to your weeknight meals. The balance of textures and flavors makes it satisfying without feeling heavy. Its simplicity allows for quick preparation, ensuring you can enjoy a homemade meal even on the busiest days. This dish proves that comfort food can be both easy and delicious, perfect for both casual dinners and special occasions.
What to Serve With Crispy Pan-Fried Fish Fillets
Pairing your crispy fish fillets with complementary sides enhances the overall meal. Steamed jasmine rice works beautifully, providing a subtle base that allows the vibrant flavors of the fish and sauce to shine. The natural sweetness of the rice contrasts pleasantly with the savory notes of the ginger and garlic.
For a fresh touch, consider a light cucumber salad dressed in rice vinegar and sesame oil. This adds a crisp and cooling element, balancing the warmth of the fish and sauce.
Also, a simple sauté of seasonal greens, such as bok choy or spinach, can round out the meal. Their earthy flavor and slightly wilting texture create a satisfying contrast to the crispy fish. Together, these elements come together for a well-rounded, delicious dinner.
Nutrition Table
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 350 kcal |
| Protein | 25 g |
| Fat | 18 g |
| Carbohydrates | 30 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 600 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Crispy Pan-Fried Fish Fillets with Ginger Scallion Sauce
Ingredients
For the Fish
- 4 fillets boneless, skinless fish fillets (such as cod, tilapia, or haddock)
- Salt and black pepper, to taste
- ½ cup all-purpose flour (for dredging)
- ¼ cup cornmeal (for added crunch)
- ½ cup vegetable oil (for frying)
For the Ginger Scallion Sauce
- 2–3 pieces scallions, finely chopped
- 1 Tbsp fresh ginger, minced
- 2 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 tsp sesame oil (optional)
- Fresh cilantro, for garnish (optional)
Instructions
Preparation
- Begin by patting the fish fillets dry with a paper towel. Season both sides with salt and pepper.
- In a shallow bowl, combine the flour and cornmeal. Dredge each fillet in the mixture, shaking off the excess.
- Heat the vegetable oil in a large frying pan over medium-high heat.
Cooking
- When the oil shimmers, add the fillets to the pan and fry for about 4–5 minutes on each side until golden brown.
- While the fish is cooking, prepare the ginger scallion sauce by whisking together minced ginger, chopped scallions, soy sauce, rice vinegar, and sesame oil in a mixing bowl.
- Once the fish is cooked, remove from the pan and place on a paper towel-lined plate to absorb excess oil.
Serving
- Serve the fish hot, drizzled with the ginger scallion sauce and garnish with fresh cilantro.
Notes
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