A Panko-crusted, Thai-inspired fish fry is a delicious and unique way to prepare and enjoy fried fish with a blend of Thai flavors. Here’s a simple recipe to make Panko-crusted, Thai-inspired fish fry:
- 4 white fish fillets (such as cod, tilapia, or snapper)
- 1 cup Panko breadcrumbs
- 1/2 cup grated coconut (unsweetened)
- 2 tablespoons Thai red curry paste
- 1 tablespoon lemongrass paste (or fresh minced lemongrass)
- 1 tablespoon ginger paste (or fresh minced ginger)
- 1 teaspoon chili powder (adjust to your spice preference)
- 2 eggs, beaten
- Salt and pepper to taste
- Vegetable oil for frying
- Lime wedges for serving
- Start by preparing the fish fillets. Season them with salt and pepper to taste.
- In a mixing bowl, combine the Thai red curry paste, lemongrass paste, ginger paste, and chili powder to create a flavorful marinade.
- Rub the marinade over the fish fillets, making sure they are evenly coated. Allow the fish to marinate for at least 30 minutes in the refrigerator to absorb the flavors.
- In a separate shallow dish, combine the Panko breadcrumbs and grated coconut.
- Dip each marinated fish fillet into the beaten eggs, allowing any excess to drip off.
- Next, coat the fish fillets with the Panko and coconut mixture, pressing the breadcrumbs gently to adhere to the fish.
- Heat vegetable oil in a deep skillet or frying pan to about 350-375°F (175-190°C).
- Carefully place the coated fish fillets in the hot oil and fry until they are golden brown and crispy, about 3-4 minutes per side, depending on the thickness of the fillets. Be careful not to overcrowd the pan; you may need to fry in batches.
- Once the fish is cooked, transfer it to a paper towel-lined plate to remove excess oil.
- Serve your Panko-crusted, Thai-inspired fish fry with lime wedges for squeezing over the top and enjoy while it’s hot.
This dish has a wonderful combination of crunchy breadcrumbs, aromatic Thai spices, and a hint of coconut sweetness. It’s a unique and flavorful twist on classic fish fry recipes.
Can I use a different type of fish for this recipe?
Yes, you can use different types of white fish such as cod, tilapia, snapper, or haddock. Choose a fish with a mild flavor that will complement the Thai-inspired seasonings.
What can I substitute for Thai red curry paste if I can’t find it?
If you can’t find Thai red curry paste, you can use red curry powder as a substitute. It won’t have the same consistency but will still provide a similar flavor profile.
Can I make this dish less spicy?
Yes, you can adjust the level of spiciness by reducing the amount of chili powder or using a milder chili variety. You can also use a mild Thai curry paste instead of a spicy one.
How do I know when the fish is cooked through?
The fish is cooked when the crust is golden brown and crispy, and the fish flakes easily with a fork. Cooking time can vary depending on the thickness of the fillets, but it’s typically around 3-4 minutes per side.
Can I bake the fish instead of frying it?
Yes, you can bake the fish for a healthier alternative. Preheat your oven to 375°F (190°C) and bake the fish on a lightly greased baking sheet for about 15-20 minutes or until it’s cooked through and the crust is crispy.
What can I serve with the Thai-inspired fish fry?
You can serve this dish with jasmine rice, a fresh salad, or Thai-inspired side dishes like a cucumber salad with peanut dressing or a coconut rice.
Can I prepare the fish in advance and reheat it later?
While it’s best enjoyed fresh, you can prepare the fish in advance and reheat it in the oven to maintain its crispiness. To reheat, place the fish in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.