Portuguese Fried Fish

2-4 Servings
45 min

This Portuguese style fish is one of my all time favorites. It's similar to fish and chips, but way less work and ingredients. The batter only consists of two ingredients - flour and egg. I've tried making this with gluten free flours, such as almond flour or mixed bean flour, and it works just as well!


You can use any white fish for this such as haddock, bass, or tilapia. As white fish does not have much flavor, I recommend marinating it overnight but if you're in a rush 30 minutes will do! This dish is seriously so simple and all you need is a slice of lemon to top it off - no sauce necessary.


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Recipe details
  • 2-4  Servings
  • Prep time: 30 Minutes Cook time: 15 Minutes Total time: 45 min
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Ingredients
For the Marinade
  • 1 lemon, juiced
  • 1/2 cup parsley, chopped
  • 4 garlic cloves, minced
  • salt & pepper to taste

  • 6 white fish filets (using tilapia)
  • 2 eggs
  • 1 - 2 cups flour (gluten free or regular)
  • 1 lemon for serving
  • vegetable oil for frying
  • parsley to garnish
  • salt & pepper to taste
Instructions

Mix marinade together (lemon, garlic, parsley, salt, and pepper)
Add the fish and leave in the marinade for at least 30 minutes
Heat vegetable oil in a deep non-stick pan, ensure that there is enough oil to fry it in
Set up your flour and egg wash stations by adding flour to one plate and mixing 2 eggs together on another
Dip the fish in the flour then the egg wash, then add to the hot oil
Fry for approximately 2 minutes per side then place on a paper towel lined baking sheet to absorb the oil
Continue until each fish is fried then place the baking sheet in the oven on broil for 3-5 minutes - this is optional but makes the fish super crispy!
Serve with lemon and garnish with parsley
Tips
  • If your fish fillets are large, slice them in half lengthwise so they're easier and quicker to fry
  • Gluten free flour can be substituted
  • Season fish and/or flour with garlic powder, onion powder, and/or paprika for more flavor
  • Marinate overnight for more flavor
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