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–+ servings
Tomato salad spooned over fried tilapia on plate.

Fried Fish with Chili Tomato Salad

5 from 1 review
In the summertime we usually have this simple fish dish on repeat. It's a good mixture of light but filling, and it let's me use all the summer vegetables I crave while still scratching my "fried fish by the sea" itch. Since fish cooks in minutes, this luckily takes no time, too.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 2

Equipment

Ingredients

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 teaspooon 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

Instructions 

  1. Slice the tomato into big wedges, thinly slice the shallot and half of a cucumber, and tear 1/4 cup of parsley leaves. Add these to a large bowl. Season with the 2 tablespoons of red wine vinegar, 2 tablespoons of extra-virgin olive oil, 1/4 teaspoon of Aleppo pepper, 1 teaspoon of salt, and pepper, but don’t mix yet. Set aside.
  2. 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 1/2 teaspoon of salt and 1/2 cup of bread crumbs. Dip each fillet in the egg first, then coat in the bread crumbs.
  3. Pour 1 cup of 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.
  4. Fry the fish for 2-3 minutes per side, or until its internal temperature is at least 135°F. Transfer to paper towels to drain. Season with a pinch of flaky salt.
  5. Mix the salad and pile it on top of each fillet. Eat immediately.
Serving: 1 fish filet and 1 1/2 cups saladCalories: 515kcalCarbohydrates: 28gProtein: 53gFat: 21g