Curry Fried Fish. Crispy lightly battered fish packed with delicious curry flavors. An easy and flavorful way to have fish! Ready in 30 minutes.
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There is nothing like a tasty crispy fish curry to get my mouth salivating! I love crispy fish period. But when you add that fragrant sumptuous taste of curry and aromatics, it's a flavor explosion!
This easy curry fried fish recipe serves well as a main dish with some white rice and vegetables. Making it a fantastic busy weeknight meal for dinner as it easily comes together in under 30 minutes with simple ingredients that you can find at most grocery stores.
My fish recipe was adapted from my Chinese Salt and Pepper Fish. I know my readers really enjoy that one. So I figured why not change the taste profile to a curry one? So I did and it worked out so well! Even my Husband approved and he’s not even a big fan of fish so that’s saying a lot!
Ingredients
Please scroll down to below recipe card for exact measurements.
- Cod Filet: or substitute with any sturdy white fish like haddock, basa, or pollock. Avoid using tilapia because it will be too flaky and not sturdy enough. You can use frozen fish or fresh fish for this recipe. Just make sure to thaw the frozen fish before working with it.
- Garlic
- Fresh ginger
- Green onions
- White granulated sugar: or substitute with cane sugar
- Curry powder: choose any curry powder of your choice that you enjoy!
- Salt
- Black pepper
- Shaoxing wine: this is a Chinese rice wine. You may also substitute with Dry Sherry.
- Neutral oil: like avocado oil, sunflower oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or any heavy scented oils with a low smoke point.
Fish Batter
- Shaoxing wine: or Dry Sherry Wine
- Salt
- Curry powder
- Turmeric powder: for that golden yellow color!
- Cornstarch or potato starch: to help make the fish crispy. All-purpose flour can be used but it won't achieve maximum crispiness!
Expert Tips
- Use a sturdy white fish for this recipe! If it's not sturdy enough, it'll flake apart when you mix in the batter.
- Add cornstarch in last. This ensures the the outer layer remains crispy when you fry it.
- Drain off any excess oil after frying the fish. When there's excess oil this causes the fish to be less crispy.
How to make Curry Fried Fish
- Dice fish filet into bite-sized pieces. Pat the fish dry with paper towel.
- In a large mixing bowl, add diced fish along with fish batter ingredients except the cornstarch. Mix well until each piece of fish is seasoned. Then add in the cornstarch last to coat each piece well. Set aside as you prepare the rest of your ingredients.
- Heat ⅓ cup vegetable oil in a large pan or wok on medium heat. Carefully lower battered fish into hot oil and shallow fry on each side until crispy golden brown, about 7-8 minutes in total. Transfer fish to a wire rack or a paper towel lined plate to drain off excess oil. Excess oil creates soggy fish.
- Reserve 1 teaspoon of the leftover oil in the pan and discard the rest, fry garlic, ginger, green onions, white granulated sugar, salt, black pepper, and curry powder. Stir-fry for 10 seconds.
- Add fish back into the pan followed by Chinese cooking wine. Toss everything together. Serve immediately and enjoy hot!
Storage & Reheating
Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
Other fish recipes you may like!
📖 Recipe
Quick & Easy Crispy Curry Fried Fish
Ingredients
- 14 oz cod filet or sub with any sturdy white fish filet
- 6 slices ginger with skin on
- 3 cloves garlic minced
- 1 tablespoon Shaoxing Cooking Wine or sub with Dry Sherry Wine
- 1 green onion finely chopped
- 1 teaspoon curry powder
- ½ teaspoon white granulated sugar or sub with cane sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup vegetable oil or any neutral oil for frying
Fish Batter:
- 1 tablespoon Shaoxing Cooking Wine or sub with Dry Sherry Wine
- 1 teaspoon curry powder
- 1 teaspoon turmeric powder
- ¼ teaspoon salt
- 6 tablespoon cornstarch or potato starch
Instructions
- Dice fish filet into bite-sized pieces. Pat the fish dry with paper towel.
- In a large mixing bowl, add diced fish along with fish batter ingredients except the cornstarch. Mix well until each piece of fish is seasoned. Then add in the cornstarch last to coat each piece well. Set aside as you prepare the rest of your ingredients.
- Heat ⅓ cup vegetable oil in a large pan or wok on medium heat. Carefully lower battered fish into hot oil and shallow fry on each side until crispy golden brown, about 7-8 minutes in total. Transfer fish to a wire rack or a paper towel lined plate to drain off excess oil. Excess oil creates soggy fish.
- Reserve 1 teaspoon of the leftover oil in the pan and discard the rest, fry garlic, ginger, green onions, white granulated sugar, salt, black pepper, and curry powder. Stir-fry for 10 seconds.
- Add fish back into the pan followed by Chinese cooking wine. Toss everything together. Serve immediately and enjoy hot!
Heidi | The Frugal Girls
This is such a totally tantalizing dish. You've created some golden curry fried happiness here!
Michelle | Sift & Simmer
Ooh this curried cod fish looks delicious! Never tried battering fish with Chinese cooking wine -- now I'm intrigued!
Rosemary
Ooo curry is the best flavor! We have been looking for more non-salmon fish dinner ideas so I love that you used cod !