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Crispy Thai Fish with Tamarind Sauce

Enjoy tender fish coated in a crispy shell, drizzled with tangy tamarind sauce—perfect for busy weeknight dinners or special gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thaï
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Fish
  • 1 pound firm white fish fillets (think cod or tilapia)
  • 1 cup all-purpose flour
  • 2 units eggs, beaten
  • 1 cup panko breadcrumbs (for that extra crunch!)
  • Salt and pepper to taste
  • Vegetable oil for frying
For the Tamarind Sauce
  • ¼ cup tamarind paste
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon chili flakes (optional, if you’re feeling spicy!)

Method
 

Preparation
  1. Season your fish fillets with salt and pepper and let them sit for a few minutes.
Breading the Fish
  1. Set up a breading station with flour, beaten eggs, and panko breadcrumbs in three separate dishes.
  2. Coat each piece of fish in flour, then dip into the egg mixture, and finally coat with panko breadcrumbs.
  3. Repeat until all fillets are breaded.
Frying the Fish
  1. Heat about ½ inch of vegetable oil in a large skillet over medium heat.
  2. Carefully place the breaded fish into the oil and fry each side for about 3-4 minutes until golden brown and crispy.
  3. Do this in batches to avoid overcrowding the pan.
Making the Sauce
  1. In a small saucepan, combine tamarind paste, brown sugar, soy sauce, lime juice, and chili flakes.
  2. Stir over medium heat until slightly thickened, about 5 minutes.
Serving
  1. Drizzle or coat the crispy fish fillets in the tamarind sauce before serving.
  2. Serve with jasmine rice and steamed veggies for a complete meal.

Notes

If the tamarind sauce looks a little lumpy, just whisk it well. Feel free to substitute fish with chicken or tofu for a vegetarian option. Store leftovers in an airtight container in the fridge for up to two days.