Crispy Pan-Fried Fish Fillets with Ginger Scallion Sauce
A delightful dish packed with flavor, featuring crispy fish fillets and a vibrant 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
The ginger scallion sauce can be adjusted to taste. Leftovers can be enjoyed cold or reheated. Serving suggestions include steamed rice or a fresh salad.