👨‍🍳 Instructions

1. 1

   Prepare the fish: Rinse the fish fillets under cold water and pat them thoroughly dry with paper towels. This is crucial for a crispy coating.

   💡 Tip: Ensure the fish is completely dry to prevent the coating from becoming soggy.
2. 2

   Season the fish: Rub the minced garlic over both sides of the fish fillets. Season generously with salt and pepper.

   💡 Tip: Rubbing garlic directly onto the fish infuses it with flavor before coating.
3. 3

   Prepare the coating: In a shallow bowl or plate, whisk together the all-purpose flour, rice flour (or cornstarch), turmeric, dried mixed herbs, salt, and pepper.

   💡 Tip: Using a mix of flours helps create a crispier texture.
4. 4

   Coat the fish: Dredge each seasoned fish fillet in the flour mixture, ensuring it's evenly coated on all sides. Shake off any excess flour.

   💡 Tip: Press the coating gently onto the fish to help it adhere.
5. 5

   Heat the oil: In a deep pan or pot, heat enough vegetable oil for deep frying over medium-high heat until it reaches about 350°F (175°C).

   💡 Tip: Use a thermometer to ensure the oil is at the correct temperature for optimal frying.
6. 6

   Fry the fish: Carefully place the coated fish fillets into the hot oil, a few at a time, ensuring not to overcrowd the pan. Fry for about 3-4 minutes per side, or until golden brown and cooked through. The fish should flake easily with a fork.

   💡 Tip: Frying in batches ensures the oil temperature remains consistent, resulting in crispier fish.
7. 7

   Drain and serve: Remove the fried fish from the oil using a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil.

   💡 Tip: Draining on a wire rack helps maintain the crispiness of the coating.
8. 8

   Garnish and serve: Serve the hot fried fish immediately with fresh lemon wedges and a sprinkle of fresh herbs.

   💡 Tip: This dish pairs well with a simple salad of tomatoes and cucumbers or a side of rice.