The BEST Fried Fish With Thai Lemongrass Sauce Recipe Ever!

Crispy fish with tangy sauce that’ll make your taste buds dance!

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people

• Restaurant-quality Fried Fish With Thai Lemongrass Sauce ready in just 30 minutes
• Foolproof double-coating technique guarantees perfectly crispy fish every time
• Customizable heat level makes this Thai fish recipe family-friendly
• Make-ahead sauce option saves precious time on busy weeknights

This Thai Fried Fish Recipe Beats Takeout Every Time

Ever found yourself craving Thai food but hesitant to order delivery… again? I’ve been there! That’s why this Fried Fish With Thai Lemongrass Sauce recipe has become my go-to solution for those Thai food cravings.

The magic happens when that perfectly crispy fried fish meets the zingy lemongrass sauce. The sauce balances sweet, sour, and spicy notes in a way that makes store-bought versions pale in comparison. Trust me, once you master this Fried Fish With Thai Lemongrass Sauce, you’ll wonder why you ever ordered takeout!

Perfect for a family of four and ready in just 30 minutes, this recipe transforms simple white fish into something extraordinary. The best part? You probably have most of the ingredients already sitting in your pantry!

Nutrition Information

Nutrient	Amount per Serving	% Daily Value
Calories	320	16%
Protein	28g	56%
Fat	14g	18%
Carbohydrates	18g	6%
Fiber	1g	4%
Sugar	5g	5%
Sodium	580mg	25%

What You’ll Need

Ingredients

Ingredient	Amount	Notes
For the Fish:
White fish fillets (tilapia, cod, or snapper)	1½ pounds	About 4 fillets
All-purpose flour	1 cup	For dredging
Cornstarch	2 tablespoons	Creates extra crispiness
Salt	1 teaspoon
Black pepper	½ teaspoon
Eggs	2	Beaten
Vegetable oil	2 cups	For frying
For the Lemongrass Sauce:
Fresh lemongrass	2 stalks	Bottom white parts only
Garlic	4 cloves
Thai bird’s eye chilies	2-4	Adjust to taste
Fish sauce	3 tablespoons
Lime juice	3 tablespoons	Fresh is best
Brown sugar	2 tablespoons
Water	3 tablespoons
Fresh cilantro	¼ cup	Chopped

Kitchen Equipment

Tool	Purpose
Large frying pan or wok	For frying fish
Food processor or mortar and pestle	For sauce preparation
Paper towels	For draining fried fish
Slotted spoon	For removing fish from oil
Shallow bowls	For flour and egg mixtures
Cooking thermometer	For checking oil temperature
Sharp knife	For preparing ingredients
Small saucepan	For warming sauce (optional)

Possible Substitutions

• Fish options: Any firm white fish works well. Try snapper, cod, haddock, or tilapia.
• Lemongrass: If fresh is unavailable, use 2 tablespoons of lemongrass paste from a tube.
• Fish sauce: Substitute with 2 tablespoons soy sauce plus 1 tablespoon lime juice.
• Thai chilies: Replace with ½ teaspoon red pepper flakes or serrano peppers.
• Vegetable oil: Any neutral oil with a high smoke point works (canola, peanut, etc.).

Dietary notes: This recipe is dairy-free and can be made gluten-free by substituting rice flour for all-purpose flour. If you’re a fan of fish-based recipes, you might also enjoy my Corn and Fish Maw Soup for another delicious option.

Step-by-Step Instructions for Fried Fish With Thai Lemongrass Sauce

Preparation (10 minutes)

1. Gather all ingredients and equipment:
   • Take out all ingredients from the refrigerator and pantry.
   • Place them on your counter organized by fish ingredients and sauce ingredients.
   • This helps ensure you don’t miss anything during cooking.
2. Prepare your work area:
   • Clear enough counter space for your breading station.
   • Place a cutting board near your sink for fish preparation.
   • Have a trash bowl nearby for scraps and packaging.
3. Prepare the fish:
   • Remove fish fillets from packaging and rinse under cold water for 5-10 seconds.
   • Pat each fillet completely dry with paper towels. This is very important! Excess moisture will cause splattering in hot oil and prevent crispy coating.
   • Place fish on a clean cutting board.
   • Check for any remaining bones by running your fingertips gently over the flesh. Remove any bones with tweezers or small pliers.
   • Cut larger fillets into 4-inch pieces (about the size of a deck of cards) for easier handling and even cooking.
   • Sprinkle both sides with a pinch of salt and pepper (about ⅛ teaspoon total per piece).
4. Set up your breading station:
   • Place three shallow bowls or plates in a row on your counter.
   • In the first bowl, mix together the flour, cornstarch, salt, and pepper using a fork until well combined.
   • In the second bowl, crack the eggs and beat them with a fork until no streaks of white remain and they’re completely yellow.
   • Leave the third plate empty for now – you’ll use the same flour mixture twice.
   • Place a wire rack over a baking sheet at the end of your breading station. This will hold your breaded fish.
5. Prepare for frying:
   • Choose a heavy-bottomed pan or wok that’s at least 10 inches wide and 3 inches deep.
   • Pour oil to a depth of about 1 inch (usually 2 cups, but may vary depending on your pan size).
   • Place the pan on your stove over medium heat.
   • Line a large plate with 3-4 layers of paper towels for draining the fried fish.
   • Place a slotted spoon or spider strainer nearby.
   • Important safety note: Never leave hot oil unattended, and keep a lid nearby that can cover your pan in case of fire.
6. Heat the oil properly:
   • Heat oil to 350°F (175°C), using a cooking thermometer for accuracy.
   • If you don’t have a thermometer, test by dropping a small piece of bread in the oil – it should bubble immediately and turn golden brown in about 60 seconds.
   • Visual cue: The oil should shimmer but not smoke. If you see even wisps of smoke, the oil is too hot – carefully remove from heat for a minute.

Make the Thai Lemongrass Sauce (10 minutes)

1. Prepare the lemongrass:
   • Lay the lemongrass stalks on your cutting board.
   • Cut off the top green part (about two-thirds of the stalk) and discard or save for stock.
   • Remove the tough outer layers by peeling them away with your fingers until you reach the softer, pale core.
   • Cut off the hard root end (about ¼ inch from the bottom).
   • Use only the bottom 4 inches (the white part) of each stalk.
   • Using a heavy knife, gently crush the lemongrass by pressing the flat side of your knife against it.
   • Then finely chop the lemongrass into tiny pieces (about 1/16 inch). The smaller you chop it, the better your sauce will be.
2. Prepare the garlic:
   • Separate 4 cloves from the garlic bulb.
   • Place the flat side of your knife on each clove and press firmly to crush slightly.
   • The skin should now be easy to remove – peel it off completely.
   • Finely mince the garlic cloves into pieces about the size of grains of rice.
3. Prepare the chilies:
   • Put on food-safe gloves if you have them (or wash hands thoroughly afterward and avoid touching your eyes).
   • Remove stems from Thai chilies.
   • For less heat, slice chilies lengthwise and remove seeds with the tip of your knife.
   • Finely chop the chilies into tiny pieces.
   • Heat level guide: 1 chili = mild, 2 chilies = medium, 4 chilies = very spicy.
4. Prepare the lime juice:
   • Roll the lime firmly on the counter with your palm to loosen the juices.
   • Cut the lime in half crosswise.
   • Squeeze each half using a citrus juicer or by hand, being careful to catch all seeds.
   • Measure 3 tablespoons of juice.
5. Combine sauce ingredients:
   • If using a food processor:
     • Place chopped lemongrass, garlic, and chilies in the bowl of the processor.
     • Pulse 8-10 times until finely minced but not puréed.
     • Add fish sauce, lime juice, brown sugar, and water.
     • Pulse 3-4 more times until combined.
   • If using a mortar and pestle:
     • Add lemongrass, garlic, and chilies to the mortar.
     • Pound for 2-3 minutes until ingredients form a rough paste.
     • Add fish sauce, lime juice, brown sugar, and water.
     • Stir with the pestle until sugar dissolves.
   • If you have neither tool:
     • Mince all ingredients as finely as possible with a knife.
     • Mix in a bowl with the liquid ingredients, stirring well to dissolve sugar.
6. Finish the sauce:
   • Finely chop cilantro leaves and tender stems.
   • Stir half the chopped cilantro into the sauce.
   • Reserve the remaining cilantro for garnish.
   • Let sauce sit for at least 5 minutes to allow flavors to meld.
7. Adjust flavors:
   • Take a small spoon and taste the sauce.
   • For more sweetness: add ½ teaspoon brown sugar at a time
   • For more tang: add ½ teaspoon lime juice at a time
   • For more saltiness: add ½ teaspoon fish sauce at a time
   • For less heat: add 1 teaspoon water at a time
   • Stir after each addition and taste again.

Frying the Thai Fish (10 minutes)

1. Check your oil temperature:
   • Make sure your oil has reached 350°F (175°C).
   • If you don’t have a thermometer, drop a tiny pinch of flour into the oil. It should sizzle immediately and turn golden within 10-15 seconds.
   • Keep the heat at medium. If the oil starts to smoke, lower the heat immediately.
2. Bread the first batch of fish:
   • Take one piece of fish and place it in the flour mixture.
   • Using your dry hand, flip the fish to coat all sides and gently press the flour onto the fish.
   • Lift the fish and shake off excess flour.
   • Using the same hand, place the fish into the beaten egg.
   • Switch to your other hand (your “wet hand”), and turn the fish to coat completely in egg.
   • Lift the fish and let excess egg drip off for a few seconds.
   • Using your “wet hand,” place the fish back in the flour mixture.
   • Switch back to your “dry hand” and coat the fish again in flour, pressing gently to adhere.
   • Lift the fish and shake off excess flour.
   • Place on the wire rack.
   • Repeat with 2-3 more pieces of fish, depending on your pan size.
   • Tip: The dry hand/wet hand technique keeps your fingers from getting clumpy with breading.
3. Rest the breaded fish:
   • Let the breaded fish rest on the wire rack for 2-3 minutes before frying.
   • This helps the coating adhere better and results in a crispier crust.
   • While waiting, check your oil temperature again to ensure it’s still at 350°F.
4. Fry the first batch:
   • Hold a piece of fish by one end and carefully lower the opposite end into the hot oil, then slowly release the fish away from you (this prevents oil splashing toward you).
   • Repeat with 2-3 more pieces, making sure to leave at least 1 inch of space between them.
   • Don’t overcrowd the pan – this lowers the oil temperature and results in soggy fish.
   • The fish should immediately start to bubble around the edges when it hits the oil.
5. Monitor the frying process:
   • Set a timer for 3 minutes.
   • Watch the edges of the fish – they should turn golden brown first.
   • If browning happens too quickly (under 1 minute), your oil is too hot; reduce the heat.
   • If little bubbling occurs, your oil isn’t hot enough; increase the heat.
6. Flip the fish safely:
   • After about 3 minutes, the bottom side should be golden brown.
   • Using a slotted spoon or heat-resistant tongs, carefully flip each piece of fish.
   • Safety tip: Flip the fish away from you to avoid oil splatters.
   • Fry for another 3 minutes on the second side.
7. Check for doneness:
   • The fish is done when it’s golden brown and crispy on all sides.
   • If you have a meat thermometer, the internal temperature should reach 145°F.
   • Without a thermometer, check by gently breaking open a small part with a fork – the flesh should be opaque and flake easily.
8. Remove and drain:
   • Using a slotted spoon, carefully lift each piece of fish from the oil.
   • Hold above the pan for 5 seconds to let excess oil drip back.
   • Transfer to the paper towel-lined plate.
   • Arrange in a single layer, not stacked.
   • Sprinkle with a tiny pinch of salt (about ⅛ teaspoon total) while hot.
9. Keep warm while cooking remaining batches:
   • Heat your oven to 200°F (95°C).
   • After the first batch has drained on paper towels for 2 minutes, transfer to an oven-safe plate.
   • Place in the warm oven to keep crispy while you cook remaining batches.
10. Bread and fry remaining fish:
    • Check your oil temperature – bring back to 350°F if needed.
    • Bread the remaining fish pieces using the dry hand/wet hand technique.
    • Fry, flip, and drain as with the first batch.
    • Add each batch to the oven after draining.

If you’re looking for a quicker alternative with less hands-on work, you might want to check out my Air Fryer Frozen Fish Sticks recipe. While it won’t have the same Thai flavors, it’s a great time-saving option for busy days.

Serving Your Thai Fried Fish (5 minutes)

1. Prepare serving plates:
   • Warm 4 plates slightly if possible (run under hot water and dry, or microwave empty for 20 seconds).
   • This helps keep the fish hot longer at the table.
2. Prepare garnishes:
   • Cut a lime into 4 wedges.
   • Have your reserved chopped cilantro ready.
3. Plate the fish:
   • Remove fish from the oven.
   • Place 1-2 pieces of fish on each plate, depending on size.
   • Position them slightly off-center to leave room for sauce.
4. Add the sauce:
   • Stir the sauce once more before serving.
   • Option 1: Spoon 1-2 tablespoons of sauce directly over each piece of fish.
   • Option 2: Serve sauce in small dipping bowls on the side (better for those who prefer to control the amount).
   • Tip for kids: If serving to children, you might want to strain the sauce for them to remove the chili pieces.
5. Garnish and final touches:
   • Sprinkle each plate with a portion of the remaining chopped cilantro.
   • Add a lime wedge to each plate.
   • For extra color, add a few slices of cucumber or tomato on the side if desired.
6. Serve immediately:
   • Bring plates to the table right away while the fish is still hot and crispy.
   • Suggest to your guests that they squeeze the lime wedge over the fish just before eating for maximum freshness.

Troubleshooting Thai Fried Fish With Lemongrass Sauce

Common Issues and Solutions

Problem	Cause	Solution
Fish falls apart during frying	Fish too wet or oil not hot enough	Pat fish very dry with paper towels and ensure oil is at 350°F before adding fish
Coating comes off in the oil	Didn’t press coating firmly enough or fish was too wet	Press coating gently but firmly onto fish, ensure fish is very dry, and let rest before frying
Breading burns before fish cooks	Oil temperature too high	Reduce heat immediately and maintain oil at 350°F
Fish is greasy	Oil temperature too low or didn’t drain properly	Make sure oil maintains 350°F between batches and drain well on paper towels
Sauce is too spicy	Too many chilies	Add more brown sugar and lime juice to balance heat
Sauce is too salty	Too much fish sauce	Add more lime juice and brown sugar to balance
Fish not crispy	Overcrowded pan, too much handling, or served too late	Fry in smaller batches, flip only once, and serve immediately
Lemongrass too fibrous in sauce	Not chopped finely enough	Next time, chop more finely or strain sauce before serving

Variations & Substitutions for Fried Fish With Thai Sauce

Make It Your Own

• Baked version: Place breaded fish on a wire rack over a baking sheet. Spray or brush with cooking oil and bake at 425°F for 15-20 minutes until golden and cooked through.
• Air fryer method: Spray breaded fish with oil and air fry at 400°F for 10-12 minutes, flipping halfway through.
• Gluten-free option: Substitute rice flour or a gluten-free flour blend for all-purpose flour.
• Kid-friendly adjustment: Omit chilies from the sauce for little ones, or serve plain breaded fish with a sweet dipping sauce.
• Herb variations: Add 1 tablespoon of Thai basil or mint to the sauce for different flavor profiles.
• Protein swap: This sauce works wonderfully with chicken tenders (fry for 5-6 minutes) or shrimp (fry for 2-3 minutes) too!
• Lower-fat version: Use just ½ cup oil in a non-stick pan for pan-frying instead of deep frying.

If you’re a fan of fried fish recipes with different flavor profiles, you might also enjoy my Indian Fish Fry which uses a different but equally delicious spice blend.

Storage & Reheating

Keep It Fresh

• Storage: Refrigerate leftover fish separate from sauce in airtight containers for up to 2 days. Place a paper towel under the fish to absorb moisture.
• Sauce storage: The lemongrass sauce keeps well in the refrigerator for up to 1 week in an airtight container or jar.
• Freezing: Not recommended for the fried fish as it will lose its crispy texture. The sauce can be frozen in ice cube trays for up to 3 months.
• Reheating fish:
  • For best results, reheat in a 350°F oven for 10 minutes on a wire rack.
  • In an air fryer: 375°F for 3-4 minutes.
  • Avoid microwave reheating as it will make the fish soggy.
• Reheating sauce:
  • Room temperature is fine, or warm gently in microwave for 10-15 seconds.
  • Stir well before using.
• Make ahead: Prepare the sauce up to 3 days in advance for quicker dinner prep. You can also bread the fish and refrigerate for up to 2 hours before frying.

Safety Notes & Tips for Thai Fried Fish

Cook With Confidence

• Oil safety:
  • Never leave hot oil unattended.
  • Keep a lid nearby to cover the pan in case of flare-ups.
  • Never add water to hot oil – it will splatter dangerously.
  • Let oil cool completely before discarding or storing.
• Temperature control:
  • Use a cooking thermometer to maintain safe oil temperature.
  • If you don’t have a thermometer, watch for these signs:
    • Too hot: oil smoking, food darkens too quickly
    • Too cool: oil barely bubbles, food absorbs oil and gets greasy
• Raw fish handling:
  • Wash hands with soap for 20 seconds after handling raw fish.
  • Sanitize cutting board, knife, and counters with hot soapy water.
  • Don’t reuse plates or utensils that touched raw fish without washing.
• Testing doneness:
  • Fish should be opaque and flake easily with a fork.
  • Internal temperature should reach 145°F on a food thermometer.
  • When in doubt, it’s better to slightly overcook than undercook fish.
• Heat protection:
  • Use long tongs or a slotted spoon to keep hands away from hot oil.
  • Consider wearing long sleeves to protect arms from potential splatters.
  • Keep children away from the cooking area during frying.

Pro Tips for Success

• Fish selection:
  • Ask your fishmonger for the freshest firm white fish available that day.
  • Fresh fish shouldn’t smell “fishy” – it should have a clean, ocean-like scent.
  • The flesh should be firm and spring back when pressed.
• Double coating:
  • The double flour-egg-flour method creates the crispiest crust.
  • Don’t skip the resting time after breading – it helps the coating stick.
• Oil reuse:
  • Strain cooled oil through a fine mesh sieve lined with cheesecloth.
  • Store in a glass jar in a cool, dark place for up to 1 month.
  • Label it “fish frying oil” and only reuse it for similar dishes.
• Sauce preparation:
  • Make the sauce first so flavors have time to meld while you fry the fish.
  • The sauce actually tastes better after sitting for 30 minutes to 1 hour.
• Serving suggestion:
  • Pair with jasmine rice and a simple cucumber salad for a complete meal.
  • For a traditional Thai touch, serve with sticky rice for picking up and dipping.
• Time management:
  • Read the entire recipe before starting.
  • Prepare all ingredients before heating the oil.
  • Once you start frying, the process moves quickly and needs your full attention.