How to Make Fish Fry with Gravy: A Step-by-Step Guide


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Welcome to our step-by-step guide on how to make a delicious fish fry with gravy. Whether you’re a seafood lover or simply looking to try something new, this recipe is sure to impress. In this article, we’ll cover everything you need to know to create this mouth-watering dish from start to finish.

Our recipe involves preparing the fish, coating it in spices, frying it to crispy perfection, and topping it off with a flavorful gravy. With just a few simple ingredients and some basic cooking techniques, you’ll have a restaurant-quality meal in no time.

So, grab your apron and let’s get started! Follow along with our step-by-step instructions and photos to create your own delicious fish fry with gravy.

Get ready to impress your taste buds and wow your dinner guests with this easy-to-follow recipe. From the crispy, golden-brown exterior to the rich, flavorful gravy, you won’t be disappointed. Let’s dive in and get cooking!

Prepare the Fish

Before you start making the fish fry, it’s important to prepare the fish properly. Start by washing the fish thoroughly with cold water. Make sure to remove all the scales, guts and bones from the fish. Pat the fish dry with a paper towel and set aside.

Next, it’s time to marinate the fish in spices. In a mixing bowl, combine turmeric, red chili powder, salt and other spices of your choice. Mix the spices well and add a little water to make a paste. Apply the spice paste on both sides of the fish and let it marinate for at least an hour in the refrigerator.

After the fish has marinated, it’s time to coat it in a layer of batter. Prepare the batter by mixing rice flour, all-purpose flour, cornstarch, salt and water in a mixing bowl. Whisk the batter until it’s smooth and has a thick consistency. Dip the fish in the batter to coat it evenly on both sides.

Clean and Fillet the Fish

Before cooking your fresh catch, it’s essential to clean and fillet it properly to ensure the best flavor and texture. First, rinse the fish under cold running water and pat it dry with paper towels. Then, lay the fish on a clean cutting board, scale the skin using a scaler or the back of a knife, and remove the head.

Next, make an incision behind the gills and cut along the belly, stopping at the tail. Pull out the guts and rinse the cavity thoroughly. Trim the fins with kitchen scissors and remove the tail. Use a pair of pliers to remove the bones by gripping them and pulling them gently in the direction of the tail.

Now that your fish is cleaned, it’s time to fillet it. Start by cutting the head off and laying the fish on its side. Use a sharp knife to make an incision behind the gills and cut along the spine to the tail. Flip the fish over and repeat on the other side. Use a pair of tweezers to remove any remaining bones.

  1. Start by laying the fish on its side and making an incision behind the gills with a sharp knife.
  2. Cut along the spine to the tail, and then flip the fish over and repeat on the other side.
  3. Remove any remaining bones with a pair of tweezers.
  4. Cut the fillet away from the skin by sliding the knife between the flesh and the skin, angling it towards the skin.
  5. Repeat on the other side, and then discard the skin and bones.
  6. Rinse the fillets under cold water and pat them dry with paper towels.

Cleaning and filleting fish can seem intimidating, but with a little practice, you’ll be able to do it quickly and easily. By following these steps, you’ll have delicious fresh fish ready to cook in no time.

Step Description Time
1 Remove the head, tail, and fins. 5 minutes
2 Make an incision behind the gills and cut along the belly. 10 minutes
3 Pull out the guts and remove any remaining bones with pliers or tweezers. 15 minutes
4 Cut the fillets away from the skin. 5 minutes

Season the Fish with Salt and Pepper

Once the fish has been cleaned and filleted, it’s time to add some flavor to it. Salt and pepper are a classic combination for seasoning fish, as they bring out its natural flavor without overpowering it. Here are three simple ways to season your fish with salt and pepper:

  1. Sprinkle: One of the easiest ways to season your fish is to simply sprinkle some salt and pepper on both sides of the fillet. Be sure to use a light hand, as you don’t want to make the fish too salty or spicy.
  2. Rub: For a more even distribution of flavor, you can mix some salt and pepper together in a small bowl and then rub the mixture onto the fish. This will help the seasoning to stick to the fish and create a more uniform crust.
  3. Batter: If you’re planning on frying your fish, you can add some salt and pepper to the batter as well. This will infuse the seasoning into the fish as it cooks, giving it a crispy and flavorful coating.

Remember, seasoning is all about finding the right balance. Too much salt or pepper can overwhelm the natural flavor of the fish, while too little can leave it bland and unappetizing. Experiment with different amounts and methods until you find what works best for you.

Of course, salt and pepper aren’t the only seasonings you can use on fish. Depending on your tastes, you may want to try adding some other spices or herbs to your seasoning mix. Some popular options include paprika, garlic, and thyme. Just be sure not to overdo it, as you still want to be able to taste the fish itself.

Now that your fish is seasoned to perfection, it’s time to start cooking. Whether you’re grilling, baking, or frying your fish, these simple seasoning tips will help you get the most out of your catch.

Coat the Fish in Spices

If you want your fish to have a delicious and unique flavor, you need to coat it in spices. Spices can transform an otherwise bland dish into something exciting and memorable. But which spices should you use? The answer depends on the type of fish you’re cooking, as well as your personal preferences. Here are some ideas to get you started:

Paprika: This spice adds a slightly sweet and smoky flavor to the fish. It’s a good choice if you want to add some depth to your dish without overwhelming the natural flavor of the fish.

Cumin: Cumin has a warm, earthy flavor that pairs well with many types of fish. It’s a great choice if you want to give your dish a bit of a Middle Eastern or North African flair.

Turmeric: Turmeric has a bright yellow color and a slightly bitter flavor. It’s a great choice if you want to give your dish a bold, exotic flavor.

Garlic Powder: Garlic powder adds a savory, umami flavor to the fish. It’s a great choice if you want to add some depth and complexity to your dish.

When you’re coating the fish in spices, be sure to do so evenly. You want every bite to be packed with flavor, so take your time and make sure the spices are distributed evenly over the surface of the fish. And don’t be afraid to experiment with different combinations of spices until you find the perfect flavor profile for your dish.

Mix Spices such as Cumin, Coriander, and Turmeric Together

  • Step 1: Start by measuring out your spices. Take 1 tsp of cumin, 1 tsp of coriander, and 1 tsp of turmeric.

  • Step 2: Combine the spices in a small bowl and mix well with a spoon or fork until they are evenly distributed.

  • Step 3: Consider adding other spices to your mix, such as paprika or chili powder, to create a more complex flavor profile.

  • Step 4: Store the spice mix in an airtight container until you are ready to use it to coat your fish.

  • Step 5: Make sure to label the container with the date you mixed the spices and the type of spices used.

  • Step 6: You can adjust the proportions of the spices to your liking, but be sure not to overdo it with any one spice or your fish may end up overpowering.

Heat the Oil

Before you start frying your fish, it is important to heat your oil to the right temperature. This ensures that your fish comes out crispy and cooked to perfection. Make sure to use an oil with a high smoke point such as canola or vegetable oil to avoid burning.

Place the oil in a large skillet or a deep fryer and heat it to 375ยฐF (190ยฐC). If you don’t have a thermometer, you can check if the oil is hot enough by dropping a small piece of bread or a pinch of flour into the oil. If it sizzles and turns golden brown in 30 seconds, then the oil is ready for frying.

When heating your oil, make sure to do it on medium-high heat. If the temperature is too low, your fish will absorb too much oil, and if it’s too high, it will burn quickly. Use a slotted spoon or tongs to carefully add the fish to the hot oil and fry until it’s golden brown and cooked through.

Choose the Right Oil for Frying

When it comes to frying fish, it’s important to choose the right oil. Peanut oil is a popular choice because of its high smoke point and neutral flavor, making it a good option for frying delicate fish. Canola oil is another good choice because it is also neutral in flavor and has a high smoke point. However, if you want to give your fish a spicy kick, consider using chili oil or adding some red pepper flakes to your oil.

Heat the Oil to the Right Temperature

When frying fish, it’s essential to heat the oil to the right temperature. If the oil is too cool, the fish will absorb too much of it and become greasy. If the oil is too hot, the outside of the fish will burn while the inside remains uncooked.

The ideal temperature for frying fish is between 350ยฐF and 375ยฐF. You can use a thermometer to check the temperature of the oil or simply test it by dropping a small piece of bread or batter into the oil. If it sizzles and turns golden brown in 1-2 minutes, the oil is ready.

It’s important to note that the temperature of the oil will drop once you add the fish to the pot. Be sure to keep an eye on the temperature and adjust the heat as necessary to maintain the proper frying temperature.

Use a Deep Frying Pan or Pot

If you want to fry fish, it’s important to use a deep frying pan or pot to ensure the fish is fully submerged in the oil. This will help the fish cook evenly and prevent the coating from falling off.

The frying pan or pot should be large enough to hold the fish without overcrowding. Overcrowding the pan can cause the temperature of the oil to drop, resulting in soggy fish that isn’t crispy. It’s better to fry the fish in batches if necessary.

Make sure to use a frying pan or pot with high sides to prevent the hot oil from splattering and potentially causing burns. You should also use a frying pan or pot that is sturdy and won’t tip over easily.

Fry the Fish

Carefully lower the coated fish into the hot oil using tongs or a slotted spoon.

Don’t overcrowd the pan with too many pieces at once as this will cause the temperature of the oil to drop.

Fry the fish for around 4-5 minutes, turning it once or twice during cooking.

Once the fish is golden brown and crispy, use a slotted spoon to remove it from the oil and transfer it to a plate lined with paper towels.

Repeat the process until all the fish is cooked, ensuring that the oil returns to the correct temperature between batches.

Place the Fish in the Hot Oil Carefully

When placing the fish in the hot oil, use a pair of tongs to carefully place it in the oil to avoid splatters.

Lower the fish into the oil slowly to avoid hot oil splashing back up and burning you.

Make sure to place the fish in the oil gently, so as not to break apart the delicate fish meat.

  • Do not overcrowd the pan: Fry only a few pieces of fish at a time to avoid overcrowding the pan.
  • Flip the fish: Fry the fish for about 3-4 minutes on one side, then gently flip it over with tongs and fry for an additional 2-3 minutes on the other side until it’s golden brown.
  • Drain the fish: Once the fish is done, use a slotted spoon or tongs to remove it from the oil and transfer it to a paper towel-lined plate to drain off any excess oil.

Repeat this process with the remaining fish pieces until all are cooked and ready to be served.

Flip the Fish When it’s Golden Brown

  • Check the color of the fish after a few minutes of frying. Once it’s a golden brown, it’s time to flip it.

  • Use a spatula to carefully flip the fish. Be gentle to avoid breaking it apart.

  • Allow the fish to cook on the other side until it’s also golden brown.

  • Remove the fish from the oil using a slotted spoon and place it on a paper towel-lined plate to drain off excess oil.

  • Repeat the frying process with any remaining fish, making sure the oil is still at the right temperature.

Flipping the fish when it’s golden brown ensures that both sides are evenly cooked and crispy. With a little practice, you’ll be able to tell when it’s the perfect time to flip.

Make the Gravy

Gather Your Ingredients: To make the gravy, you will need butter, all-purpose flour, fish stock, heavy cream, white wine, garlic, and shallots.

Melt the Butter: In a saucepan, melt the butter over medium heat.

Add the Garlic and Shallots: Once the butter is melted, add minced garlic and shallots. Cook until the vegetables are soft and translucent, stirring occasionally.

Add the Flour: Add the all-purpose flour to the pan and stir until the mixture forms a paste. Continue to cook the mixture for another minute, stirring constantly.

Add the Liquid: Gradually add the fish stock, heavy cream, and white wine to the pan while stirring constantly. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes or until the gravy has thickened.

Add Spices to a Saucepan and Cook Until Fragrant

  • Step 1: Heat a saucepan over medium heat and add a tablespoon of oil.

  • Step 2: Add the spices such as cumin, coriander, and turmeric and stir for a minute or two until fragrant.

  • Step 3: Add diced onion, garlic, and ginger and cook for a few more minutes until the onion is translucent.

  • Step 4: Add a can of crushed tomatoes and stir well to combine.

  • Step 5: Add a cup of water and stir to combine.

  • Step 6: Simmer the gravy for 10-15 minutes until it thickens slightly.

Once the gravy is ready, you can spoon it over the fried fish and serve with steamed rice or naan bread. Enjoy!

Mix Flour and Butter Together in a Separate Saucepan

Making a roux with flour and butter is a classic technique used to thicken gravies and sauces. It’s important to use equal parts of flour and butter to get the right consistency. Melt the butter in a saucepan over medium heat. When the butter is melted, add the flour and whisk until it’s smooth and bubbly.

When making a roux, it’s important to cook the flour long enough to get rid of the raw taste, but not so long that it burns. Cook the roux for about two to three minutes, stirring constantly. You’ll know it’s ready when it turns a light brown color and smells nutty.

The roux can be made ahead of time and stored in the refrigerator or freezer until you’re ready to use it. To use the roux, simply reheat it in a saucepan over medium heat and whisk in your liquid of choice until the desired consistency is reached.

Add Milk and Spices to Flour and Butter Mixture and Stir Until Thick

After mixing the flour and butter in a separate saucepan, add the milk and spices to the mixture. The spices will add flavor and depth to the gravy, so don’t be afraid to use a variety of spices.

Stir the mixture constantly over medium heat until it thickens. This can take a few minutes, so be patient and keep stirring to avoid lumps forming. You can adjust the thickness of the gravy by adding more or less milk, depending on your preference.

Once the gravy is the desired consistency, remove it from heat and give it a taste. If it needs more seasoning, add more spices and stir well. Your gravy is now ready to serve with the fried fish!

Now that your fish and gravy are ready, it’s time to serve and enjoy!

Plate the fried fish and pour the gravy over it. Garnish with some fresh herbs or a squeeze of lemon for some added flavor.

This dish pairs well with a side of vegetables or a salad for a complete and balanced meal.

Now sit down, take a bite, and savor the delicious taste of your homemade fish and gravy.

Plate the Fish and Pour Gravy on Top

Once the fish is cooked to perfection and the gravy is nice and thick, it’s time to plate your dish. Place the fish on a plate, and using a ladle or spoon, pour a generous amount of gravy over the fish.

You can choose to serve the fish on a bed of rice or with a side of vegetables to create a complete meal. Sprinkle some fresh herbs, such as parsley or coriander, on top for added flavor and presentation.

Your delicious homemade fish and gravy dish is now ready to be enjoyed. Serve it to your family and friends and bask in the compliments you’re sure to receive!

Frequently Asked Questions

What ingredients are needed to make fish fry with gravy?

To make fish fry with gravy, you will need fish fillets, oil, flour, butter, milk, salt, black pepper, cayenne pepper, paprika, onion powder, garlic powder, and chicken broth.

What kind of fish is best for making fish fry?

You can use any type of fish fillet for making fish fry, but some of the best options are catfish, tilapia, cod, or haddock.

How do you prepare the fish fillets for frying?

You should pat the fish fillets dry with paper towels and season them with salt and black pepper. Then, dredge them in a mixture of flour and spices before frying them in hot oil.

What is the best way to make the gravy for fish fry?

To make the gravy for fish fry, you should first cook spices in a saucepan until fragrant. Then, mix flour and butter in a separate saucepan and add milk and spices. Cook and stir until thickened, then pour the gravy over the fried fish.

How do you know when the fish is ready to be flipped in the frying pan?

You should wait until the fish is golden brown on the bottom before flipping it in the frying pan. This should take about 3-4 minutes, depending on the thickness of the fish fillets.

What is the best way to plate and serve the fish fry with gravy?

To serve the fish fry with gravy, you should place the fried fish on a plate and pour the gravy on top. You can also serve it with a side of rice or mashed potatoes, and garnish with fresh herbs or lemon wedges.

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