Who really wants to start messing about with batter in the kitchen? If you marinate these little fish (or you can use fish pieces) in fish sauce then toss them in the seasoned flour and shallow-fry, they become beautifully crisp and golden. As well as the grapefruit salad you could also serve them with green chilli mayo.


  • 75g (1/2 cup) plain flour

  • 2 teaspoons dried chilli flakes

  • 2 teaspoons freshly ground black pepper

  • 600g small white fish fillets or sliced larger white fish fillets

  • 3 tablespoons fish sauce light flavoured oil, for frying grapefruit salad (see recipe below)

  • 2 limes, cut into wedges

  • Grapefruit Salad

  • 2 red grapefruit, cut into segments

  • Large handful mint leaves

  • Large handful coriander leaves

  • 1 small red onion, cut into thin wedges

  • 2 teaspoons fish sauce

  • 1 tablespoon caster sugar

  • 2 tablespoons lime juice


  • 1.

    Combine the flour, chilli flakes and pepper in a bowl.

  • 2.

    Marinate the fish fillets in the fish sauce for 5 minutes, then drain one by one and roll in the spiced flour.

  • 3.

    Heat the oil in a deep frying pan over medium–high heat until hot.

  • 4.

    Fry the fish in batches for 2 minutes or until golden.

  • 5.

    Remove from the pan with a slotted spoon, drain well and place on paper towel to drain completely. Serve with the grapefruit salad and lime wedges.

  • Grapefruit Salad:

  • 1.

    Combine the grapefruit, mint, coriander and onion in a bowl.

  • 2.

    Whisk the fish sauce, sugar and lime juice together in another bowl and pour over the salad.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 399kj
  • Fat Total 13g
  • Saturated Fat 1g
  • Protein 34g
  • Carbohydrate 38g
  • Sugar 14g
  • Sodium 318mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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It can be tricky to find fresh green peppercorns, but this comes up just as well with the tinned sort. Either way, they cut through the richness of the sauce and give the dish a nice heat.

Bill’s Everyday Asian (HarperCollins) in on sale from 1st October in all good bookstores.

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Posted by Frieda6Report
Beautiful, fresh and delicious !!