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  • Writer's pictureRuby Deubry

RECIPE: Golden Crispy Curry Rockfish

On my recent travel to St. Lucia I ate the most delicious fried fish ever eaten in my entire days. It was so lightly battered and crispy it practically melted when you breathed on it. I have never come so close to becoming a pescatarian.

I’ve tried recreating the airy, crispy, bite-sized pieces of golden deliciousness 3 times – each has brought me closer to my dream of fried fish perfection. This recipe has been my best attempt to date! I used rockfish here, but tilapia or cod are accessible and good alternatives.


1 lb. of white-fleshed fish fillets

3 tablespoon cornstarch

1 tablespoon flour

1/8 teaspoon baking powder

¼ teaspoon salt

¼ freshly ground pepper

1 tablespoon coconut curry powder (see end note)

½ egg

1 tablespoon whipping cream

¼ ice cold club soda

2 cups neutral-flavored oil for frying (e.g., canola, safflower or vegetable


  1. Cut the fillets into the 1-inch wide strips. They do not have to be perfect – the imperfection will add to the overall look at the end.

  2. Mix the dry ingredients in a large bowl. Mix the wet ingredients (egg, cream, and soda) together then add to the dry ingredients. Mix briefly until smooth. Note: the mixture should be thin.

  3. Heat the oil in a saucepan until the surface simmers but the oil is not smoking.

  4. Fry the fish in small batches for 2 minutes on each side until lightly golden and crispy. Tip: Immediately after frying, drain the fish on paper towels, leaving lots of room between them so they don’t become oil-soaked or steam. Serve as soon as possible for the best taste. End note: You can buy coconut curry powder at a few grocery stores (or if you happen to be in the Caribbean). If not, use 2 tsp madras curry powder and substitute the whipping cream for 1 tbsp coconut milk.

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