If you’re craving a delicious fried fish that’s crispy on the outside and tender on the inside, this deep fried orange roughy recipe is perfect! It has a ton of flavor, too, thanks to the marinade of lemon, garlic, and cumin, giving it a flavorful kick that pairs perfectly with its crispy breading.
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The Best Orange Roughy Recipe
Now, you might be thinking, what is orange roughy? Well, orange roughy is a mild white fish that's known for it's subtle flavor and firm texture. I've made a lot of fish fries in my day, but this one with orange roughy definitely turns out the best.
Using this uncommon fish makes it so easy to achieve that perfect balance of crispy coating and tender, flaky fish that makes a fish fry so delicious. It’s become one of my go-to dishes when I want to impress guests with something that tastes like it was made at a high-end seafood restaurant.
With that said, what I love most about this recipe is that it's quick and customizable. You can play with the seasonings or try different breading options, but no matter what, you’re left with a golden, crunchy fillet every time.
Ingredients
You only need a few ingredients to make this recipe, and I usually have all of them at home, so hopefully you will too!
Here's what you need for the fish:
- 4 orange roughy fillet pieces (3-4 oz each)
- 4 garlic cloves, minced
- ¼ cup lemon juice
- 2 teaspoon cumin powder
- 1 teaspoon salt
For the breading:
- 1 cup flour
- 1 cup bread crumbs
- ½ teaspoon old bay seasoning
- ½ teaspoon paprika
- 1 egg, whisked
- 1 tablespoon yellow mustard
- Vegetable oil for frying
How To Fry Orange Roughy
Step 1: Marinate the Fish
In a shallow bowl, mix the minced garlic, lemon juice, cumin, and salt.
Add the fish fillets to the marinade, ensuring they are fully coated. Let the fish marinate for at least 30 minutes, or up to overnight for maximum flavor.
Step 2: Prepare the Breading Station
Set up three shallow bowls—one with flour, one with breadcrumbs mixed with old bay seasoning and paprika, and one with the whisked egg and mustard. This will be your breading station.
Step 3: Bread the Fish
Working with one fillet at a time, dredge the fish in flour, dip it into the egg mixture, and then coat it with the seasoned breadcrumbs. Make sure each piece is well covered. Repeat with the remaining fillets.
Step 4: Fry the Fish
Heat about 2 inches of vegetable oil in a large skillet over medium-high heat. Fry the breaded fillets for 3-4 minutes on each side, or until they’re a deep golden brown and cooked through.
Remove the fish from the oil and let it drain on a plate lined with paper towels. Serve immediately with your favorite dipping sauce and lemon or lime wedges. Enjoy!
Expert Tips To Follow
- Marinate for flavor: Letting the fish marinate for at least 30 minutes allows the lemon and garlic flavors to penetrate the fillets, making the fish more flavorful. So be patient and don't skip marinating it!
- Dry the fish: Before breading the fish, make sure to pat it dry with paper towels after marinating. This will help the breading stick better and result in a crispier texture. If it's too wet, the fish will end up soggy.
- Fry in batches: Avoid overcrowding the skillet while frying. Frying in batches ensures the fillets cook evenly and get that perfect golden crust. So either get two pans going at once, or just fry one or two fish fillets at a time.
- Check the oil temperature: Use a thermometer to make sure the oil is at the right temperature before frying. I've found around 350F works best to prevent the fish from getting soggy or greasy.
- Customize the seasoning: Feel free to play around with the breading spices. A dash of cayenne pepper, lemon pepper seasoning, or Italian herbs can add a different flavor profile. Since orange roughy is a mild white fish, it'll take on the flavor of whatever ingredients used to make the marinade.
How to Store Leftover Orange Roughy
If you have any leftover deep fried orange roughy, store the fried fish fillets in an airtight container in the fridge for up to 3 days. Make sure the fish is completely cooled before sealing it to maintain the crispness of the breading.
How to Reheat Fried Fish
To reheat your leftovers, place the fillets on a baking sheet and bake at 375°F for about 10 minutes, or until warmed through and crispy again. I like to put mine on a wire rack so it gets extra crispy on both sides.
You can also use an air fryer to reheat the fish for 5-7 minutes at 350°F. This also keeps the breading crispy.
Deep Fried Orange Roughy Recipe FAQS
Can I use other types of fish?
Yes, this recipe actually works great with any fish. You can substitute orange roughy with other white fish like tilapia, cod, or haddock. Adjust the cooking time as needed depending on the thickness of the fillets.
How do I know the fish is done?
The fish should be golden brown on the outside and opaque on the inside. If you aren't sure if it's cooked, use a meat thermometer. The internal temperature should be around 145°F.
What can I serve with orange roughy?
It's delicious with so many sides! Some of my favorites are this lemon risotto, Mexican street corn pasta salad, Carbone's spicy rigatoni pasta, some mashed potatoes, or garlic bread.
Can I bake the fish instead of frying it?
Absolutely! If you prefer a healthier option, bake the breaded fish at 400°F for 15-20 minutes, flipping halfway through for even crispiness. If you bake it on a wire rack, you don't have to flip the fish. Make sure to check it towards the end of the baking time to see how it's cooking.
More Recipes To Try Next
- Italian penicillin soup
- Salmon wellington
- Bang bang chicken
- Chicken eggplant parmesan
- Garlic butter tiger shrimp
- Fried mahi mahi
Orange Roughy Recipe (Breaded and Deep Fried)
If you’re craving a delicious fried fish that’s crispy on the outside and tender on the inside, this deep fried orange roughy recipe is perfect! It has a ton of flavor, too, thanks to the marinade of lemon, garlic, and cumin, giving it a flavorful kick that pairs perfectly with its crispy breading.
Ingredients
- 4 orange roughy fillet pieces, 3-4 oz each
- 4 garlic cloves, minced
- ¼ cup lemon juice
- 2 teaspoon cumin powder
- 1 teaspoon salt
- 1 cup flour
- 1 cup bread crumbs
- ½ teaspoon old bay seasoning
- ½ teaspoon paprika
- 1 egg, whisked
- 1 tablespoon yellow mustard
- Vegetable oil for frying
Instructions
1. Transfer the minced garlic to a shallow bowl and add lemon juice, cumin, and salt. Mix then add the fish filets.
2. Let the fish marinate for at least 30 minutes, up to overnight. To make a breading station, add flour, bread crumbs, and egg to 3 separate shallow bowls. Add paprika and old bay seasoning to the breadcrumbs and mix. Add mustard to the egg and whisk.
3. Working with one fillet at a time, dredge into the flour, dip into the egg mixture, then coat with the breadcrumbs. Repeat with the remaining fish pieces.
4. Pour 2-inches of vegetable oil into a large skillet, and heat oil over medium high heat. Fry 3-4 fillets in the hot oil for 3-4 minutes on each side until medium golden brown in color.
5.When the fish is golden and cooked through, remove and drain on plate lined with paper towels. Repeat with the remaining fish.
6. Serve with your preferred sauce and lemon/lime wedges.
Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 496Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 153mgSodium: 1308mgCarbohydrates: 61gFiber: 3gSugar: 3gProtein: 38g
Cary
This was a truly delicious fish fry recipe. I ate it with some coleslaw on the side