When you find a perfectly fried fish fillet on your plate – crispy on the outside, soft and juicy on the inside – it doesn't matter whether it was prepared by a chef or a home cook. What matters is that it smells fresh and every bite makes a sound. This is the best recipe for fried fish without a drop of oil!
If someone said there was a recipe for fried fish without a drop of oil or eggs, many would think that is overkill. Until they try it. The secret is in a simple but precisely balanced mixture that with heat creates a perfect crust.
The best fried fish recipe
Instead of eggs and breadcrumbs, which often make the dish heavy and oily, this recipe uses a combination of three dry ingredients and a little mineral water. Thick provides smoothness and airy texture, corn flour adds color and a slight nutty flavor, baking powder It creates tiny bubbles that give the crust that pleasant "pop".
The turmeric adds a golden color without overpowering the fish's flavor. The salt is balanced—just enough to bring out the natural sweetness of the meat, but not overpowering. The result is a clean, simple crunch that's reminiscent of good old-fashioned home cooking—just in a more modern, lighter version.
The perfect lean mix for frying fish without eggs and oil
Ingredients
- Ingredients for the mixture:
- 150 cornstarch
- 50 g corn flour
- 1 teaspoon of turmeric
- ½ teaspoon of salt
- ½ teaspoon baking powder
- 100 ml cold sparkling water Ingredients for fish:
- 4 fish fillets (hake, sea bass, bream or trout)
- lemon juice to taste
- baking paper
Directions
- In a medium bowl, mix together the dry ingredients: cornstarch, cornmeal, turmeric, salt, and baking powder.
- Gradually add the cold, acidic water and mix until you have a smooth, slightly thick mixture. If it is too thick, add a little more water.
- Pat the fish fillets dry with a paper towel and dip them in the prepared mixture to coat them evenly.
- Place them on baking paper and bake at 200°C for about 25–30 minutes, until the crust is golden and crispy.
- If desired, gently turn them halfway through baking for even browning.
- Serve immediately, with a few drops of lemon juice and a fresh salad. Bon appetit!
Notes:
Cornstarch creates that extra crispy crust that doesn't get soggy.
Cornmeal adds color and a slight corn flavor, typical of Asian stir-frying.
Carbonated water provides airiness and bubbles in the dough, which makes the skora "puff" during frying and become extra crispy.
If you want a slightly spicy flavor, you can add a pinch of paprika, garlic powder, or white pepper.
Add a few drops for freshness lemon juice and serve with arugula salad or roasted vegetables. Crispy fish without a drop of oil is ready. Bon appetit.
