Cilantro and Chili Fish

Try this for your next party. Goes great as snack or with alcoholic drinks.

Cilantro and Chili Fish
Preparation time
Cooking time


For 4 Person(s)


  • 1.75 pound(s) white fish fillets such as monkfish or sole
  • 1.5 tablespoon(s) lemon juice
  • 1 teaspoon(s) salt, or to taste
  • 0.5 teaspoon(s) ground pepper, or to taste
  • 3 ounce(s) fresh cilantro
  • 4 green chilies, seeded, chopped
  • 3 garlic cloves
  • 2 tablespoon(s) water
  • 1 cup(s) plain yogurt
  • 1 cup(s) vegetable oil, for deep frying
  • 2 lemon, cut in wedges for garnishing
  • 1 tablespoon(s) fresh cilantro, chopped for garnishing

Cilantro and Chili Fish Directions

  1. Trim any skin and bones from fish, cut flesh into 1x3-inch strips.  
  2. Spread fish strips in a shallow non-metal dish and sprinkle with lemon juice, salt and pepper. Set aside.
  3. Put cilantro, chili, garlic and water in a blender or food processor fitted with the metal blade and process until smooth, frequently scraping down mixture.
  4. Squeeze out excess liquid from paste, place in a shallow dish and stir in yogurt.  
  5. Heat oil in a deep-fryer to 350°F (175°C) or until a 1-inch bread cube browns in 65 seconds.
  6. Drain fish and pat dry with paper towels.
  7. Dip the strips in yogurt mixture, coating them all over and fry a few at a time 2 to 3 minutes, until golden brown.
  8. Drain on paper towels, then serve at once, garnished with lemon wedges and cilantro leaves.