Fried Fish Fillet
Hawker • Singapore
How to Make Fried Fish Fillet (Traditional & Healthy Version)
Fried Fish Fillet is a beloved dish found across many Singaporean kopitiams and hawker centres, often served as a hearty lunch or as part of a mixed rice set. This classic dish showcases the fusion influences that define Singapore’s vibrant food culture, combining local spices with a crispy, golden batter. The aroma of freshly fried fish is a familiar one in hawker stalls, drawing long queues of hungry Singaporeans during peak hours. While traditional versions can be heavy, our health-conscious recipe gives you all the signature crunch and flavor with less oil and a lighter batter. Enjoy a succulent fish fillet encased in a crisp coat, perfectly seasoned with local spices like white pepper and garlic powder. Whether you're grabbing a quick meal at the kopitiam or cooking at home, this Fried Fish Fillet delivers authentic taste without the guilt. It’s an excellent choice for those seeking a protein-rich, satisfying lunch that doesn’t compromise on flavor or Singaporean authenticity.
Ingredients(for One fillet (approx. 120g cooked per serving))
- 2 fillets (about 120g each) White fish fillets (Use batang (mackerel) or dory for local flavor)
- 1/4 cup Wholemeal flour (Healthier alternative to plain flour)
- 2 tbsp Cornstarch (For extra crispiness)
- 1 Egg white (Lightens the batter)
- 1/2 tsp Garlic powder (Adds local flavor)
- 1/4 tsp White pepper (Common in Singaporean seasoning)
- 1/4 tsp Salt
- 1 tsp Lemon juice (For marinating)
- 2 tbsp Light olive oil (For shallow frying)
- 1 stalk Spring onions (Finely chopped, for garnish) - optional
Instructions
- 1
Pat the fish fillets dry with kitchen towels. Squeeze lemon juice over both sides and let marinate for 5 minutes.
5 minutes
Patting dry ensures a crispier coating.
- 2
Mix wholemeal flour, cornstarch, garlic powder, white pepper, and salt in a shallow bowl.
2 minutes
Sift the flour mix for an even coating.
- 3
Beat egg white lightly in a separate bowl.
1 minute
Egg white helps the batter stick without excess calories.
- 4
Dip each fish fillet into the egg white, then dredge evenly in the flour mixture.
3 minutes
Press gently so the coating adheres well.
Why This Dish is Healthy
Our healthy Fried Fish Fillet uses wholemeal flour and egg white for a lighter, fiber-rich coating, reducing overall calories and fat compared to traditional battered versions. Shallow frying in olive oil instead of deep-frying lowers unhealthy fat content while retaining a satisfying crunch. Local spices add flavor without excess sodium or additives. This balanced recipe supports weight management, cardiovascular health, and is suitable for most dietary preferences.
This Fried Fish Fillet recipe is rich in lean protein, essential for muscle repair and satiety. Using white fish like batang or dory provides omega-3 fatty acids, beneficial for heart and brain health. Wholemeal flour increases dietary fiber, supporting digestive wellbeing, while shallow frying in light olive oil keeps saturated fats low. The recipe also offers a good dose of B vitamins, selenium, and potassium. With minimal added salt and no heavy batter, this is a macro-friendly, nutrient-dense option for any meal.
Pro Tips
- 💡Tip 1: Use fresh, boneless fillets for the best texture and taste.
- 💡Tip 2: Let the coated fish rest for 5 minutes before frying to help the batter adhere.
- 💡Tip 3: For extra crispiness, sprinkle a little cornstarch on the fillets just before frying.
Storage & Serving
Store cooled fillets in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer for best crispiness. Avoid microwaving to prevent sogginess.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 220.0 kcal |
