Fried Fish with Chili Tomato Salad

Everyone is always looking for that ever-elusive less than 30-minute, delicious, and relatively affordable dinner, and let me just say this Fried Fish with Chili Tomato Salad is exactly that. It’s crispy, fresh, has a touch of spice, and manages to feel both comforting and very much like summer at the same time.

What I love most about this recipe is the contrast. You get this perfectly crispy piece of fish next to a salad that’s cold, fresh, and dare I say, juicy. Plus, in terms of ingredients, it’s pretty minimal, which is exactly what summer calls for.

As a pescatarian, I love any fish dish, and it’s nice to have one that is both easy and a little classy. It feels restaurant-level, but since fish takes only minutes to fry, the work is incredibly light.

Why make this simple fried fish dinner

This dinner is exactly what I would call a restaurant-quality fish dish, but you just eliminate a whole lot of work. Since fish cooks in minutes, I do it right after prepping the salad. This means the salad is fresh and cool while the fish is salty and crisp. A prime summer dinner in only 15 minutes.

I do a simple fish dredge, using only egg to coat it and seasoned breadcrumbs. This keeps the fish light and not bread-y, while streamlining the ingredients for easy prep. The salad is what you make of it, so use all the best summer veg you have.

Ingredients you’ll need

For the tomato salad:

• 1 small (5 oz) heirloom tomato
• 1 small (1 oz) shallot
• 1/2 large (4 oz) cucumber
• 1/4 cup parsley leaves
• 2 tablespoons red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon Aleppo pepper
• 1 teaspoon flaky salt
• Freshly cracked black pepper

For the halibut:

• 1 pound halibut, tilapia, flounder or lemon sole
• 1 large egg
• 1/2 cup dry bread crumbs
• 1/2 teaspoon Diamond Crystal kosher salt
• 1 cup neutral oil, like vegetable, avocado, or canola
• Flaky salt

Ingredient substitutions

Recipes this simple always need substitution options! Here is what I suggest for a few of the ingredients in this recipe:

• Heirloom tomato: Swap for cherry tomatoes, San Marzano tomatoes, vine tomatoes, or globe tomatoes
• Shallot: Can be swapped for a sweet vadalia onion, anything else will eat too sharp
• Red wine vinegar: Swap for sherry vinegar or white wine vinegar
• Extra-virgin olive oil: Swap for avocado oil, grapeseed oil, really any oil you like!
• Aleppo pepper: Can be swapped for red pepper flakes, or feel free to omit
• Halibut: I recommend either flounder, tilapia, or lemon sole. If you’re not feeling fish, you could always use tofu or chicken – both of these will fry and pair well with the salad. Whichever you choose, just keep an eye on them, as the frying times may differ.
• Breadcrumbs: Can be swapped for gluten-free breadcrumbs. They can also be swapped for almond flour, coconut flour, or oat flour if you are in a pinch.

How to make this recipe

This dish is incredibly easy to make and ultimately breaks down into three easy steps: make the salad, fry the fish, assemble. Here’s how to make it:

1. Prepare the tomato salad

Slice the tomato into big wedges, thinly slice the shallot, cucumber and tear the parsley leaves. Add these to a large bowl. Season with the red wine vinegar, extra-virgin olive oil, Aleppo pepper, salt, and pepper, but don’t mix yet. Set aside.

2. Dredge and fry the halibut

Portion the fish into two pieces (if it’s not already two fillets). In a wide shallow bowl, whisk together the egg. On a large plate, whisk together the salt and bread crumbs. Dip each fillet in the egg first, then coat in the bread crumbs.

Pour the oil into a 12-inch sauté pan and place this over medium heat. Test the oil temp by adding a small pinch of the breadcrumbs. If they sizzle, the oil is ready. You can also measure its temperature with a probe thermometer, aiming for between 325-350°F.

Fry the fish for 2-3 minutes per side, or until its internal temperature is at least 135°F. Move to paper towels to drain. Season with a pinch of flaky salt.

3. Assemble

Mix the salad and pile it on top of each fillet. Eat immediately.

Storage & reheating

This recipe is best enjoyed fresh, but any leftovers can be stored for an easy lunch the next day.

Fridge: I recommend storing the salad and fish in separate airtight containers for up to 3-4 days.

Reheat: To reheat the fish, place in a 400°F oven for 4-5 minutes, or until warmed through and crispy again. I don’t recommend microwaving if you want to keep the texture crispy.

Watch the recipe here

The video may not fully represent the recipe. For best results, follow the instructions as written.

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And that’s it for this Fried Fish with Chili Tomato Salad!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

You can also shop this video if you’re looking for the exact pieces I use – I’ve linked everything on my ShopMy! *some links may contain affiliate commissions

And of course, feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you <3