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
- 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)
Step-by-step instructions
Step 1 · Pat the fish fillets dry with kitchen towels
Pat the fish fillets dry with kitchen towels. Squeeze lemon juice over both sides and let marinate for 5 minutes.
Step 2 · Mix wholemeal flour
Mix wholemeal flour, cornstarch, garlic powder, white pepper, and salt in a shallow bowl.
Step 3 · Beat egg white lightly in a separate bowl
Beat egg white lightly in a separate bowl.
Step 4 · Dip each fish fillet into the egg white
Dip each fish fillet into the egg white, then dredge evenly in the flour mixture.
Step 5 · Heat olive oil in a non-stick pan over medium heat
Heat olive oil in a non-stick pan over medium heat. Place fillets in the pan and fry for 4-5 minutes on each side until golden and cooked through.
Step 6 · Transfer fillets to a paper towel-lined plate to drain excess oil
Transfer fillets to a paper towel-lined plate to drain excess oil.
Step 7 · Garnish with chopped spring onions and serve hot
Garnish with chopped spring onions and serve hot, preferably with a side of brown rice or mixed salad.
Why this recipe 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.
A note on tradition
Fried Fish Fillet is a staple across Singapore’s hawker centres and kopitiams, enjoyed by locals from all walks of life. It’s often found as part of economical rice stalls, where customers select their favorite fried proteins. The dish represents Singapore’s blend of local Malay, Chinese, and Western influences, reflecting the nation’s love for fusion comfort food. It’s commonly eaten for lunch or as part of a quick mid-day meal, appreciated for its versatility and universal appeal.