Spicy Crispy Fish

    15 minutes

    This is a wonderful way to prepare fish for home made fish and chips. The secret ingredient is the instant mashed potato in the coating.

    241 people made this

    Serves: 4 

    • 2 cups (125g) instant mashed potato
    • 1 cup (125g) plain flour
    • 1 tablespoon garlic powder
    • 1 tablespoon seasoning salt
    • 1 tablespoon ground black pepper
    • 2 teaspoons cayenne pepper, or to taste
    • 4 (180g) fillets white fish, such as hake
    • 500ml oil, for frying

    Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

    1. In medium bowl, combine the instant mashed potato, flour, garlic powder, seasoning salt, black pepper and cayenne pepper.
    2. Soak fish fillets in bowl of cold water.
    3. In a deep frypan or deep fryer, heat the oil until hot (180 degrees C).
    4. Coat fish fillets with dry mixture and fry in the hot oil for 5 minutes or until fish flakes apart easily. Remove from oil and place on paper towels to absorb excess oil.

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    Reviews in English (203)


    We love this coating, it is my familys favourite way of eating fish. It always turns out crispy and full of flavour.  -  07 Apr 2017


    My husband and I loved the breading flavor, which is like eating cajun fish and the french fries at the same time. The coating is excellent for any skinless, boneless meat: I have now tried it with fish fillets, chicken thighs, and pork chops. If you are afraid of frying in butter, try spraying all over the meat with butter flavored Pam, dusting it with coating, spraying again, dusting again, and then one last spray before putting it into a hot oven on a foil lined pan. If you are afraid of the spicy heat (or have picky kids), start off with only 1/4 teaspoon of the cayenne and add a little more to taste each time. I like to add a pinch of crushed thyme and dried onion to the mix. Thank you Kristi. You made my Ash Wednesday supper a hit.  -  06 Mar 2003  (Review from Allrecipes USA and Canada)


    No one in our family liked this...sorry. We love fish. We have it every Friday...it's a Green Bay, Wisconsin tradition. Thought we'd try a new way of fixing it and found this recipe. The problem with this 'breading' is that you cannot taste any fish at all. It's sooo crunchy and it soaks up soooo much shortening that it was just blah, greasy and crunchy. Not at all what we were looking for. It began to get very dark on the outside, but after almost triple the recommended cooking time, the fish was still not flaky and cooked through. Tried a second batch....exact same problem. Definately won't be using this again.  -  31 Mar 2006  (Review from Allrecipes USA and Canada)